First clean, wash and dry the moong dal. Then dry roast the dal until it changes the colour to golden yellow on low flame. Switch off the flame. Once it comes to room temperature, transfer to a blender and grind it to a coarsely powder. Keep it aside.

Now add saffron soaked milk and grated khoya and stirring continuously until milk is completely absorbed. Now add milk powder, condensed milk and powder sugar, combined well.

When it starts to separate from pan add chopped dry fruits and cardamom powder and mix it well. When the mixture thickens and leave the side of the pan switch off the flame.

Transfer the mixture into a greased plate and spread it into half inch thickness. Smooth well with spatula. Top it with chopped dry fruits and saffron threads, slightly tuck them with spatula.

Set it for at least 1 hrs. Once the burfi is completely set cut it into desired sized pieces and serve.