Place a wok on your stove and put the water chestnut flour into it. Stir while the flour roasts on light heat. It can take five to ten minutes until your flour turns to a dark, reddish colour. Once this is the case, you take the flour out and spread it onto a big plate or tray to let it get cold.

In the meantime you can grease a big plate with ghee where you will later let the barfi get cool on. Once this is done, put the sugar into a bowl and add the water. Mix sugar and water and, as soon as it is cold, the roasted flour altogether and make sure that there are no lumps of flour left. Pour the liquid mixture back into the wok and put it on high heat.

Now you need to stir without stopping while it is boiling on high heat and you can literally watch how it gets thicker and thicker. After just a few minutes, the pudding will be ready and you can switch off your stove. Take a ladle and take the barfi out of the wok onto the plate that you prepared before. You spread the mixture to the desired thickness and let it get cold. Once it is cold, you can cut your barfi and serve the pieces cold and delicious!