Grease a plate/tin with 1 tsp ghee and keep it ready.Heat ghee, once it is smoking hot add maida and fry for a minute, once its fried and forms a sandy texture as you see here, switch off and set aside.
In a pan add sugar.Then add water and switch on the flame and let the syrup boil.First let the sugar dissolve completely.
Add vanilla essence.Cook until the syrup reaches single string consistency....when you take the syrup between your fingers it should form a thin single string as shown that is the correct stage. It will be hot so be very careful.
Now add food color.Mix well and switch off.Now bring the pan off the flame and add ghee fried maida.Yes you should cook this off the flame.
I used a whisk for even mixing so that there are no lumps.Break the lumps if it starts forming and keep mixing. At one stage it will start leaving the sides of the pan and the mixture will be slightly thick but yet flowing in consistency as shown below.
It will start to leave the sides of the pan, this is the right stage.Now immediately pour this mixture onto the greased tin, you can smooth the top with a greased flat bottomed bowl.
When it is still warm mark pieces with a knife then after 10 mins remove the burfis carefully.