Grease a square tray or plate lightly with a little ghee and keep aside.

In a heavy bottom pan, mix sugar and water over medium heat. Stir until sugar dissolves completely and mixture begins to boil. Then lower the heat slightly.

Add the almond flour to the boiling sugar-water syrup, reduce heat to low and stir constantly to avoid lumps. Mix well so that flour blends smoothly into syrup.

Add 1 teaspoon ghee. Keep stirring on low flame. After around 5–9 minutes the mixture will start to leave the sides of the pan and come together as a mass. Test by taking a small portion and rolling — it should form a non-sticky dough ball. If still sticky, cook a bit longer.

Turn off the heat and stir in cardamom powder. Mix well.

Transfer the hot mixture onto the greased tray. Let it cool for 1–2 minutes just enough to handle. Grease your hands lightly with ghee and knead the mixture for smoothness.

Cover with another parchment or greased paper and roll gently with a rolling pin to a thickness of about 1/8–1/4 inch (3–5 mm).

Using a greased knife cut into small squares or diamond shapes while still warm or slightly warm. Let them cool completely to set.

Store in an airtight container. At room temperature, burfi stays fresh for around 3–4 days; refrigerated it can stay up to 10 days.