Break cashews in to small pieces, grease a tray with ghee and keep them aside.

Heat a pan/kadai adding chickpea flour/gram flour. Roast it till raw smell goes and flour changes color slightly. Transfer it to a plate.

Now heat the same pan adding grated carrot, roast it till carrot shrinks and leaves raw smell.

Take a wide mixing bowl add sugar, milk, roasted carrot and half of the ghee. Mix it well till sugar dissolves. Then add roasted gram flour/besan and blend it such that no lumps are not formed.

Heat a heavy bottom pan/kadai and fry cashew pieces in little ghee. When cashews turn slightly brown, add gram flour mixture prepared in above step.

In low flame keep on stirring the barfi mixture, till it thickens. Now add rest of the ghee and continue stirring.

Besan ki barfi mixture leaves the sides of the pan with porous texture and that is when you need to switch off and immediately transfer it to ghee greased tray.

Using knife mark even sized barfi pieces and let it cool. Store them in airtight container.

Super tasty besan ki burfi is ready. Enjoy this with family and friends.

I have used carrot to make the sweet healthy, if you want you can skip it.

You need to switch off when the barfi mixture reaches the exact consistency otherwise it will turn in to halwa.

Do not compromise with ghee, the texture and taste depends on ghee. I recommend to follow the exact quantity of ingredients as in the recipe.