In a mixer make coarse powder of pista

Then in a pan take water boil it,add cabbage chopped to it,give two boil,then switch off the pan,drain all water,keep cabbage aside

Then make a spinach puree keep aside

In a pan take ghee heat it then saute cabbage in it for 5-10 minutes

Now add milk to it,stir it on low flame till milk is absorbed and cabbage gets soften

Now add grated jaggery to this and mix all well,then add khoya and mix everything properly

Add honey to this,add pista powder to it,mix till the burfi forms a lump

Now add peanut butter,Desiccated coconutand cardamom powder and mix all well till burfi leaves sides of pan

Now switch off the flame,transfer this burfi in a greased tray and let it come to room temperature,after 5-6 hrs put this burfi in desired mould and unmould it,or you can cut it

You can also set this burfi in freeze for 1 hour after it comes to room temperature then put it in desired mould or cut it in desired shape

Now garnish this burfi with desiccated coconut and pista and serve it