ghee though you can adjust both to suit your needs or even skip sugar all together. This burfi has grainy texture due to mawa and figs and thus the pieces looks rustic but that's the beauty of anjeer burfi, though if we make this in large quantity then we can get smooth looking burfi to some extend. You can check other anjeer (figs) recipes here.
Its quite easy to make this one compared to the other burfirecipes and am sure you cannot go wrong. If in the end, your burfi does not set well, that means you have made it set early, put the contents back into the pan
Besan burfi is made in few way mostly using sugar syrup and lot more ghee but here I have used easier way and used mawa (khoya), condensed milk which is very easy to prepare and taste creamy, delicious