Besan Burfi with Milk Powder (No Khoya, No Condensed Milk)

Grease a tray or steel plate and line it with parchment paper. Set aside. Chop the nuts and keep them ready for garnishing.

In a saucepan, combine sugar and water. Bring to a boil over medium heat.

Add cardamom powder and stir until the sugar completely dissolves.

Continue cooking until the syrup reaches a one-string consistency, about 8–10 minutes. To check, place a drop between your fingers: when gently pulled apart, it should form a single thread. Turn off the heat and set aside.

In a heavy-bottomed pan, heat ghee on medium heat.

Add the besan and roast it, stirring continuously, until it turns golden, aromatic, and the ghee begins to separate.

Add the milk powder and mix well until combined.

Lower the heat and slowly pour in the prepared sugar syrup. Keep stirring to avoid lumps.

Cook the mixture until it thickens and comes together like a soft dough. This usually takes a few minutes. Turn off the heat.

Immediately transfer the mixture into the prepared tray. Use a spatula to spread and flatten it evenly.

Sprinkle the chopped nuts on top and gently press them in.

Let the burfi sit at room temperature for 30 minutes, then refrigerate for 1–2 hours until firm.

Once set, cut into squares or diamonds. Store in an airtight container at room temperature for a few days or refrigerate for a longer shelf life.