Place parchment paper on tray/ plate and grease it with ghee
In a wide heavy bottomed pan add sugar, cardamom powder and water. Cook on medium flame
Once the sugar syrup starts bubbling (boiling) add the almond flour. Stir it well initially to remove the lumps
Continue cooking and stir once in a while
Once the almond mixture starts boiling(bubbling) add butter and continue cooking
Switch off when the mixture becomes like a mass and leaves the pan. Transfer immediately to the greased plate
After the burfi is cooled down a bit cut into desired shape. Transfer into container after it is cooled completely