In the same pan, add chickpea flour and dry roast on medium-low flame till it gives a nutty aroma. Keep sautéing it and make sure not to burn or brown from the bottom.
½ cup Besan or Chickpea flour or Gram flour
To this add coconut, milk, ghee and mix very well so that there are no lumps.
½ cup Grated coconut or Nariyal, ½ cup Milk, ½ cup Ghee or brown butter
Add sugar, cardamom powder, and keep stirring the mixture on medium to medium-low flame. The mixture may become liquid-like in texture at this point.
1 cup + 2 tablespoon Sugar, ¼ teaspoon Cardamom powder or Elaichi
Keep stirring and also don’t forget to scrape the sides and bottom else the mixture may start turning brown and burn. Nonstop stirring and scraping is a must to make this burfi. The mixture will thicken and start to reduce.
When the mixture starts leaving the sides of the pan, be more attentive as you are close to the final stage. Continue to cook till ghee starts releasing from the sides. When the mixture becomes like a mass with porous texture (bubbles) and ghee starts leaving the sides of the pan, turn off the flame. If you cook more than this burfi will become brittle and break or turn into powder.
Immediately pour this mixture onto the prepared plate or tray and spread using a spatula.
Sprinkle the roasted almonds and pistachios and press gently.
Using a greased knife, draw lines on burfi when it is still hot.
When it is still warm, cut it into pieces. Let it cool down completely. Store in air tight container.