Measure and assemble ingredients.

Heat ghee in a heavy bottomed pan. Add mawa.

Start cooking mawa on a medium low flame. Keep a watchful eye on mawa and keep stirring. Mawa will look like this after 7 minutes.

Mawa after another 7 minutes in cooking.

Mawa after another 8 minutes into cooking.

Meanwhile combine jagerry and water in a pan.

Bring it to a boil. Boil the syrup till it forms a one thread consistency. Lower the flame to lowest setting and check the consistency.

To check one string consistency - drop few drops of jaggery in a bowl of cold water.

If it forms a solid string. You are good. One string consistency is ready.

If jaggery disperse in water, continue boiling for another 2-3 minutes until it forms a string in water.

Add jaggery syrup to cooked mawa.

Keep stirring until mawa becomes thick. Ghee will start to float on top. If you like you can remove the extra ghee from top.

Grease a plate, evenly spread burfi mixture in it.

Allow to set for 4-6 hours.

Cut yourself a piece and enjoy! Stays good for 2-3 days at room temperature (in winters) in an airtight container. If the temperature is warm, refrigerate it.