Add sugar and water to a pan. Mix it well and bring the water to a rolling boil.
When the water and sugar are boiling, reduce the heat and add a cup of almond flour and slowly mix until there are no lumps.
Now increase the heat to medium and cook the halwa stirring continuously. After 6-8 minutes, the halwa will start to leave the sides and form one big mass. Add a tea spoon of ghee and cook for another minute. If you like to have a bite to your burfi, cook it till you can make a small ball with the mixture. Do not over cook if not the burfi will become crumbly.
Transfer the halwa to a greased parchment paper. Let cool for 1-2 minutes ( not more than that) and knead the dough. If the dough is feeling dry, apply some ghee or water to your palms and knead it again. Place a parchment paper on the top and with the help of a rolling pin roll the dough to ⅛ inch thickness.
Cut the burfi into desired shape. Let cool completely before storing.