Wash chana dal and soak it in water for 3-4 hours.
Once soaked, put it in pressure cooker along with milk and cook for 2 whistles. Remove and let the pressure go by itself.
Grind the dal with remaining milk left in the pressure cooker. (Do not add more milk, the consistency should be very thick). Remove it in a bowl and set aside.
Grease a tray or pan with ghee. Set aside.
Heat ghee in a non - stick woke / kadhai, add dal paste and fry on a medium flame for 4-5 minutes or till raw smell goes. Keep stirring. Add condensed milk and mix well. Cook for 2 minutes.
Add desiccated coconut with 1 tsp melon seeds and food color (add the remaining milk (if any) left from the boiling of dal at this stage) and mix again. Cook for another 2-3 minutes.
Take 1/2 tsp burfi mixture from the pan and put it on a clean dry plate.
Let it sit for 1 minute and check if it is getting a firm texture like a burfi after cooling down. If not, then cook the mixture for another 2-3 minutes and check again.
Once you get the desired consistency, remove the mixture from the stove and immediately shift it to the greased tray/pan. Spread the mixture evenly in the tray. Even the top with a greased spatula to avoid sticking.
Sprinkle chopped almonds on the top and press them slightly. Let the burfi mixture warm.
Once warm, cut it in desired shape and put the tray in the refrigerator for 20-30 minutes.
Remove the burfi slices from the tray and serve.
Store the remaining burfis in an airtight container.