Suggestion:-
roast the chana paste and mawa on low-medium flame. When mawa gets frigid add powdered sugar in the chana paste. Use dry fruits as per your preferences.
Wash green chana and place them in sieve. When they dry up grind them coarsely and make a paste. Thinly slice cashew nuts and almonds. Peel cardamom and make powder from it. Take a pan with heavy base and add ghee into it. When ghee melts add chana paste and stir constantly until it color changes or gets darker color, smells nice and paste doesn't stick to pan. Take out the roasted chana paste in a bowl.
Crumble mawa ad add it in pan. Stir constantly and roast until color of mawa changes and ghee starts separating from it. After roasting mawa take off the pan from flame and stir so that mawa gets frigid. After mawa gets frigid add chana paste and powdered sugar into it. Mix all ingredients nicely.
Grease the plate or tray to be used for setting burfi. Take out the mixture in plate and spread it evenly with ½ inch thickness. Sprinkle cashew nuts and almonds on the surface and press it gently with help of a spoon. Place the burfi in cool place so that it gets set. After burfi gets set cut into pieces of your choice.
