1. Chop the cashew nuts roughly and place in a mixer.
2. Process briefly to make very coarse powder. (Like minced cashew nuts)
3. Heat the ghee in a kadai.
4. Add besan and roast on low flame till the raw smell is lost.
5. Mix in the cashew nuts and transfer to a plate.
6. Heat ½ cup water in the kadai. Add sugar.
7. Cook stirring till the sugar dissolves. Simmer for 2-3 minutes.
8. Add the besan and nut mixture.
9. Mix well and cook stirring all the timetill the mixture leaves the sides of the kadai and forms a thick lump.
10. Stir in the cardamom powder.
11. Pour the mixture in a greased thali.
12. Pat with the back of a greased katori to make the surface smooth.
13. When it is cool and firm, cut into pices.
14. Cool completely before storing in a container.
15. This burfi is firm like Mohan thal.

Yield:About 350 g