Make all ingredients ready.
Crush the cashew and almonds.
Corse crush the almonds.
Keep aside.

Add 1/2 of Ghee in a pan
Add rava in a ghee and roast on a very slow flame till light golden in colour.
When rava is done,add besan in it and add remain ghee.
Roast on slow flame and continuously stir till besan becomes aromatic and golden in colour.

Now time to add crushed cashew almond powder and roast again for a minute,
After that add milk and start stirring continuously.
Make sure the flame is very slow or switch off the gas while doing this step..
Stir till mixture gets coarse form and starts Cooling down.

While the mixture is cooling down,
Make a sugar syrup/chashni.
Add sugar and water in a pan.
Stir continuously on a slow flame till syrup becomes one string.

Now switch on the gas.
Make a besan mixture on it.
Add chashni in the besan mixture and start mixing.till chashni and besan mixture incorporate nicely.
Then Switch off the gas.
Immediately Transfer the mixture in the greased plate and leval it.
Sprinkle the coarse almonds on the mixture and let it cool down at room temperature.

After Cooling down, make a square piece. Remove slowly from the plate.
Place in a serving plate and serve..
This sweet burfi can stay up to one week in the fridge.