Wash the hara chana thoroughly with water. Drain out the excess water.
Dry them completely and grind them to a coarse paste.
Heat ghee in a heavy bottom cooking pan or kadahi and add the grinded green chickpea paste.
Roast it for few minutes stirring continuously till there is slight change in colour and the raw smell is gone.
Switch off the gas and take out the roasted green chickpea paste in a plate and allow it to cool down.
Now in another heavy bottom pan or kadahi roast the mawa on low flame without adding ghee till its slightly golden in colour.
Now switch off the flame and allow the mawa to cool down for 1-2 minutes.
Next add in roasted green chickpea paste, powdered sugar, cardamom powder, finely chopped almonds and cashews and mix till well combined.
Grease a plate or square shape tin with ghee.
Spread the burfi mixture evenly with the help of spatula.
Garnish with some chopped almonds and cashews and gently press with the spatula.
Cover and keep in refrigerator for half an hour so that the burfi sets nicely.
Once its firm, cut the burfi in desired shape and Serve!
