1cup=250ml; ¾ cup=180ml; ½cup=125ml; 1 tbsp=14ml; 1 tsp = 4ml

• Gather all the ingredients at one place. Finely grate the jaggery, chop the pistachios. Grease a tray with a teaspoon of ghee, put it aside.
• Put a non-stick wide frying pan on stove top over low flame.

  Add 1 tablespoon of ghee and all the wheat flour.

  Slowly and gently keep stirring for the flour to release fresh aroma.
• After 10 mins, add the chopped pistachios. Gently mix and keep stirring everything on same flame.
• Now, add the grated jaggery and cardamom powder to the pan. Give a gentle mix.
• Take the ghee, add a tablespoon of ghee at a time, while you keep stirring everything in the pan.
• Do the same until all the ghee is poured into the pan.

  Keep stirring continuously....Do not stop.
• After 10 mins the jaggery melts and the colour of the burfi changes too. Then add the milk.
• Keep stirring for 10 more mins or until the content leaves the sides of the pan. Then switch the flame off.
• Transfer whole of the content onto the greased plate and spread evenly using a back of a flat cup.

  Let it cool down for 1 hr, then cut into desired shape. Done!