In a sauce pan add sugar (Pic 1).

To that add water and bring it to boil (Pic 2).

When sugar dissolve and starts foaming (Pic 3) do start checking for one string consistency.

There are two ways to check it.

When you add drops of syrup to cold water, the syrup floats a fraction of seconds like shown in Picture 4.

It stays separate from water and when you rub it leaves track like shown in Picture 5.

Otherwise do check syrup between fingers, and only syrup gets cooled down it forms a string like shown in Picture 6.

If the string doesn't break and stretches in between your fingers that's the right consistency.

While checking do simmer or switch off the boiling syrup.

Do make the syrup keep aside and start to dry roast the flour.

Add flour to a wide pan.

Dry roast in low flame (Pic 1) without burning for 8 minutes or until raw smell disappears.

While roasting do stir often.

Later add ghee in batches and roast the flour until it reaches nice aroma.

Don't pour the ghee in one stretch do add in batches (Pic 2) until I instruct so.

Picture 3 is after 15 minutes of roasting including dry roast time.

The totally roasting time is 25 minutes approx (including dry roast time) just before adding sugar syrup.

So after 25 minutes the besan ghee mixture looks like shown in Picture 4.

When it attains this stage stop adding ghee and reserve it to use later.

Have provided very detailed video tutorial for beginners so do check it out.

Now add prepared syrup, if it turned cold do warm it before adding.

So while adding warm syrup to hot besan ghee mixture, it froths like making mysore pak (Pic 6).

Do add bournvita (Pic 7) as it is.

Stir quickly so that it dissolves with the already cooking burfi mixture (Pic 8).

If you are not comfortable, do mix bournvita in 2 tbsp hot water.

Later add to the burfi mixture like shown in Pic 9.

Either way works and continue stirring the burfi in low flame (pic 10).

Do keep an eye so not to burn the mixture at any cost.

Add the rest of optional ghee when it sticks to pan.

Mine is not a non-stick pan, if you use it, then it wont stick to the sides of the pan.

The right texture is shown in Picture 11 & 12, so if it attains this stage do remove from heat.

If not check by pinching out a small portion and do roll with your fingers if its not sticky and rolls as a ball then its the right consistency (Pic 2 below).

Here also I am going to show two techniques to set the burfi.

Immediately once burfi is out from the heat drop it over prepared parchment placed tray (Pic 1).

Using ghee greased spoon to level the burfi mixture (Pic 3) and leave it as it is at the room temperature to set.

It takes few hours to set.

Bournvita burfi sets quickly so if you take sometime to place over tray then it hardens in the cooked pan itself.

If happened so don't get panic, do drop the harden burfi mixture to the prepared tray like shown in Pic 4.

Using any weight press and level the burfi like shown in Picture 5.

This method of burfi sets very quickly (Pic 6), since it is already started to harden.

Once burfi is set, pull out the parchment paper out from the tray.

Picture 2 shows the back of the well set porous burfi.

Picture 3 shows the texture of perfectly harden burfi.

Slice in to 16 pieces and each piece of 1.5inch length and width (pic 4).

If poured burfi mixture on the glass tray directly. once set using sharp knife slice in to 16 or 20 pieces like shown (Pic 5)

Pull out the corner one burfi piece first.

Later its easy to pull out the rest of pieces from the tray.

I used pyrex rectangle glass bowl.