Heat 1/4 cup of melted ghee in a non-stick pan. Add maida/all purpose flour and roast in medium flame without burning it. It becomes a smooth paste leaving a nice aroma. Remove the pan from the flame and keep aside. No need to remove the maida paste from pan.

In another non-stick pan or kadai, melt 1 cup of sugar adding 1/2 cup of water. Stir well and melt the sugar completely. Scrape the sides as well. Boil the syrup in medium flame till frothy. Lower the flame completely and check for one string consistency.

To check it, take little syrup in your pointer finger from the back of ladle and slide it between your thumb and pointer finger. When you release the fingers, you will get single thin string without breaking. If it doesn’t form one string, boil the syrup for one more minute and check it again.

Switch off the flame. Add food color and cardamom powder, mix well and remove the kadai from stove. Add roasted maida paste and mix well without lumps.

Initially the mixture looks watery but when you keep mixing, it thickens and becomes a paste. It starts to leave the sides of pan and becomes thick but pourable paste.

As soon as it becomes a thick paste, remove from the kadai and spread it in the ghee greased plate OR a bowl lined with butter paper. Do not wait to become thick dough. Use a square shaped plate or bowl to make uniform pieces. Immediately spread the burfi mixture with a ghee greased bowl. Press it really well and seal the cracks if any using your fingers. Act quickly before it sets completely. Let it rest for 20 minutes to become warm. Invert into a plate. Remove the butter paper. Then cut into square shapes with a sharp knife greased with ghee. Remove the pieces after its cooled completely. Store in an air tight box and enjoy for one week to 10 days.