Directions

Heat ghee in a non-stick pan, add gram flour and mix well. Cook for 4-5 minutes.
Add powdered sugar and mix well. Cook for 4-5 minutes and add khoya, mix well till it melts in.
Add rose water and mix well. Add cardamom powder, mix well. Add dried cranberries and mix well. .
Grease a burfi tin and add the prepared burfi mixture to it. Level it evenly. Apply serving varq and sprinkle dried rose petals.
Refrigerate to set. Cut in cubes and serve.