It starts with gram flour, slow-roasted in pure ghee until the kitchen fills with its aroma. That process is patient and unhurried, and it cannot be shortcut without losing what makes this barfi worth eating. The result is rich and dense, with a hearty, nutty base and a satisfying bite. Dry fruits are folded in to add natural sweetness and a little texture. It is the kind of mithai that tastes like it took time. Because it did.