Dry Roast sesame seeds until they turn lightly golden and start to pop. Remove from the pan and set aside to cool. Then grind to a powder.
In nonstick pan, cook ricotta cheese until the water evaporates and the mixture starts to thicken, about 8~10 minutes.
Add the ground sesame seeds, sugar and ground cardamom. Cook till the mixture starts to thicken and starts to pull away from the pan.
Lightly grease a 8" square pan or a plate with ghee. Remove the cooked mixture into the pan and let it cool completely.
Cut the burfi into squares and diamonds. Store in the fridge for up to 1 hour.