Grease a 9x9 inch square pan with ghee.

Then line it with parchment paper, and keep the parchment paper hanging over the sides. If you like thinner Burfi, use a bigger 9x13 inch pan. Set it aside.

Sift the Besan or gram flour and set it aside.

Heat ghee in a heavy-bottomed pan over medium heat.

Once the ghee starts melting, add sifted Besan and mix well.

Roast the gram flour on low-medium heat and stir continuously. Once the flour is mixed with ghee, it will absorb all the ghee and will clump at first.

Continue stirring the mixture, and after about 10-12 minutes, the Besan will start to loosen up.

Keep stirring to prevent the mixture from burning and sticking to the pan.

Roast the Besan until it changes color to a golden brown, smells nutty, and becomes like a smooth paste. The whole process will take about 25-30 minutes. It is essential to roast the Besan properly, and it should not taste raw.

Now add cardamom powder and mix well.

Turn off the heat and remove the pan. Continue stirring for about a minute as the pan is still hot and the mixture may burn. Let it cool down while we make sugar syrup.

In a pan or saucepan, heat sugar, water, and optional saffron strands on medium heat.

Allow the sugar to dissolve completely, and then lower the heat. Let the sugar mixture simmer for 6-8 minutes on low-medium heat until it reaches one-string consistency.

To check this consistency, take a few drops of syrup on the spatula or spoon. Then, place a drop of syrup between your thumb and index finger. Pull them apart to see a single thread formation. If it makes a single string, the syrup is of the right consistency. Turn off the heat.

Add sugar syrup into the Besan mixture (which should be slightly warm by now), and mix well.

Then immediately transfer the Burfi mixture into the prepared pan and spread it evenly. Tap the pan on the counter to remove excess air and smooth the top with a flat spatula or the back of the spoon. Then garnish with chopped almonds and pistachios.

Allow the Burfi to set at room temperature for 2-3 hours. Depending on the kitchen temperature, it may take less or more time to set.

Once it is set, cut the Burfi with a sharp knife into squares or desired shapes.

Store the Besan Burfi in an airtight container at room temperature for up to two weeks.

If you decide to make a large batch of Burfi, store them in the fridge in an airtight container for up to a month. And allow the Burfi to come at room temperature before serving.