In a pan, heat ghee and shallow fry the almonds and keep aside
In the same pan, roast the flour for just a minute or two until it is mixed well in ghee.
Make a single string consistency sugar syrup.
Add this sugar syrup to the roasted flour and keep mixing it until it forms a solid mass.
Keep the flame low to medium when you mix it and also keep stirring it continuously.
Grease a dish and empty the burfi mix into it and decorate with the almonds. Cut into desired shapes and serve.
Store these in airtight container and relish upto 2 to 3 days. Do not forget to refrigerate it.
Food colour is optional. Mix it along with the sugar syrup if you are using it.
