1. Mix besan with ghee and salt. Add enough water and make stiff paste.
2. Press through a sev mold into moderately hot oil and fry till crisp. Drain well.
3. Beat icing sugar with condensed milk till smooth.
4. Add khova and beat well. Add essence.
5. Add the sev little at atime and mix gently .
6. The quantity of sev that can be added depends on the consistency of khova. The final mixture should be a firm lump.
7. Grease a thali or tray and press the mixture into it. Let it dry for an hour.
8. Cut into pieces and store in a recangular container.

Makes: 1 kg of Burfi