n Sieve the gram flour as there is no lumps in it and keep ready.nn Grease a tray with ghee and set aside.nn Heat a heavy bottom kadai by adding ghee in it,nn Set aside in a cup or bowl.nn Fry gram flour in the same kadai, until it turns aromatic in a medium flame.nn Make a low flame,  Add coconut and fry for about 2 to 3 minutes on a low flame.nn Add sugar. Pour milk, ¼ cup of ghee and stir well.nn Cook on a medium heat until it begins to bubble well.nn Keep stirring continuously in a medium flame.nn Continue cooking until the mixture begins to thicken. Pour half cup of ghee. Hot ghee yields a burfi with lot of pores.nn Add ¼ cup of ghee and stir well. Add cardamom/ elachi powder. The mixture thickens and leaves the sides of the pan and it turns porous (visible bubbles)nn Pour this to the greased tray immediately.nn Using a greased knife, draw lines on the burfi when still hot.nn When it is cooled at room temperature, transfer it to an airtight container.n