Take a kadai,dry roast the besan flour until the raw Smell goes off and the colour of the flour changes to golden yellow.
Now mix all the ingredients mentioned above in heavy bottomed kadai and keep stirring on a low flame.
The liquid mixture thickens with continuous stirring,slowly the ghee starts separating out.
Finally the mixture thickens and forms into a round shaped ball,switch off the flame and touch it and see,it should not stick to the hand.
Pour it into a tray greased with ghee and cut it into your desired shape and allow it to settle for say about 10 mins.
7 cups burfi is ready to eat.
