Grease a plate or tray with ghee and keep aside
Heat a tsp of ghee in a thick bottomed wok. Add the gram flour and fry till the flour is fragrant and keep aside.
In the same wok, heat the remaining ghee, add the milk and sugar and mix till the sugar is dissolved.
Stir in the coconut and gram flour and mix on low flame for 5 to 10min. At this point you will see the mixture start to bubble.
Keep stirring the mixture by scraping the sides to avoid burning.
Continue with the mixing till the mixture thickens and it begins to leave sides.
Keep mixing till the mixing process becomes difficult. At this stage, stir in the powdered cardamom and saffron and mix well.
Take off the heat and tip the contents to the greased tray and flatten the mixture with a spatula.
Allow the mixture to cool for a few seconds before cutting them into desired shapes.
Leave it undisturbed till the burfi is cooled completely and serve immediately or store in an airtight container.
