In a heavy-bottomed or cast iron pan, heat ghee over low-medium heat. Add besan to the pan and roast it, stirring continuously. Roast the besan until it turns golden brown and you can smell a nutty aroma. This might take around 20-25 minutes. Be patient and ensure that the besan doesn't burn.

Initially the besan will be tight, keep stirring continuously. After around 10-12 minutes, it will start to loosen up, and around 20 minutes it will become thin and change the color also.

You will know the besan is roasted well when it becomes light and fluffy. You can smell the nutty aroma of the roasted besan.

Add cardamom powder and freshly grated nutmeg, mix well.

Remove the besan from the heat. Keep stirring the besan for another 4-5 minutes as the pan will be hot and the besan can burn with the residual heat. Allow the mixture to cool down before adding the sugar syrup.

Now, prepare the sugar syrup. In another pan, add sugar and water. Once the sugar dissolves, cook for 5-7 minutes to form a one-string consistency. To test this, take a drop of syrup between your thumb and forefinger; it should form a single string when you pull them apart.

Once the besan is slightly cool and the sugar syrup is ready, pour the sugar syrup into the roasted besan while stirring continuously. Be cautious as it might splutter.

Stir constantly to avoid lumps and ensure it is well combined. The mixture will start to thicken and leave the sides of the pan.

Transfer the mixture immediately to the prepared baking pan or greased plate and spread it evenly. If you want, you can garnish it with chopped nuts at this stage.

Allow the besan burfi to cool for a few hours until it sets completely.

Once it has cooled and set, cut it into desired shapes, typically diamond or square.

Your besan burfi is ready to be served. Store it in an airtight container.

Enjoy your homemade besan burfi! It's a sweet treat that's loved by many for its rich and nutty flavor.