Take a heavy bottom wide pan. Add ghee and heat on medium flame.once the ghee melts, put besan and roast for 25 mins on medium flame. Stir continuously on medium flame to avoid besan burning from bottom.
After 25 mins, besan absorbs all the ghee and becomes lighter & softer.
Keep roasting for 15 mins more on medium flame and stir continuously non-stop.
After 15 mins, of constant stirring and roasting, Besan changes deep golden in colour, smells aromatic and releases ghee and besan mixture thins down gradually.
Once the besan is roasted nicely, add turmeric powder and combine.Turmeric powder gives a nice colour to the barfi. Don't roast the besan further as it will become darker brown in colour and will give a bitter taste.
Roasting the besan took 40 mins on medium flame.
Add hot milk in intervals and keep combining and stir continuously on high flame for 5 mins.
Besan absorbs all the milk. Now add saffron milk(7strands of saffron soaked in hot milk for 5mins) and combine.
Adding milk gives barfi a daanedar and moist texture and a rich delicious taste to barfi.
Besan has absorbed all the milk and daanedar texture. keep it aside.