1. Roast both dals till they are golden brown.
2. Cool and powder to the consistency of fine semolina. Mix with rice powder.
3. Add 1 cup water to jaggery and heat till it is dissolved.
4. Strain through athin cloth and pour in a thick kadai.
5. Add the lentil and rice mixture to jaggery syrup.
6. Cook stirring adding the ghee little at a time, till the mixture forms a lump that comes away from the sides of the kadai.
7. Mix in the cardamom and pour in a greased thali. Cool and cut into pieces.

Note:
This burfi has a texture that is softer than other burfis but firmer than halwa.

Yield:700 gm approx