Grease a 9" x 9" tray well with ghee and keep aside. Take a deep non-stick pot (if you use them) or a thick walled pot. Add a tsp of the ghee and then the chick pea flour. Over medium heat, roast it, constantly stirring until it loses its raw smell and starts giving off a nutty aroma but do not let it brown or change colour. Take off the heat.

Let it cool a bit then sieve the chickpea flour to remove any lumps, small and big. Put into the pot with the ground almonds, sugar, milk, coconut and stir to mix well.

Place the pot back on the stove on medium heat and stir in half the ghee. Let the mixture start bubbling then add the remaining ghee as well. There will be a lot of fat floating on the top, but as the mixture cook and you keep stirring, it will get absorbed. It is important to keep stirring, constantly scraping the sides of the pot down, to make sure it doesn't stick and get burnt.

Slowly the mixture will start to thicken and as you stir, it waill start leaving the sides of the pot and curling towards the middle. Once the mixture does this, cook for another two minutes or so until, the mixture does not stick to the sides at all when stirred. Stir in the almond extract and the cardamom. Turn off the heat. To see if the mixture is of the right consistency, put half a tsp of it on a plate and let it cool. If it hardens it is ready. If it is still fudgy cook it some more and check once again.

Pour out this thick fudgy mixture into the greased tray and spread it out so it is uniformly thick. Smoothen the top with a greased spoon or spatula. Sprinkle the sliced almonds evenly on top and lightly press down into the fudge with the spoon.

Let it cool. When still slightly warm, cut into and mark off into 1" x 1" squares. Let it cool completely before cutting once again along the marked lines and removing the pieces. Store the Burfi in an airtight container.