First upon Place a pan on flame, add til to it, dry roast well on low flame, stir continuously till the seeds puff up and turns little brown. Then after turn off the flame & transfer the roasted til into a plate & let it cool.

Then add peanuts in a same pan and dry roast it on slow flame. After that take it out in a plate and let it cool down.

Take grinding jar add roasted til into it, grind on pulse & make a coarse powder, transfer the til powder to a plate.

Now add roasted peanuts into the grinding jar, grind well & make a coarse powder.

Transfer the peanut powder to the plate with til powder and add cardamom powder, mix everything well.

Now place a pan on low flame and add water, crushed Jaggery, ghee and mix well and melt. While melting the Jaggery, take a mithai tray and grease it with ghee.

After Jaggery melts and starts boiling, turn off the flame and add Til powder mix into the pan and mix well.

Now transfer the burfi mixture into the greased tray/plate, press gently with stapula. Decorate with dry coconut flakes, pista flakes & dry rose petals.

Press gently with stapula, keep aside, let it set, when burfi is slightly hot, make cut marks on it with sharp knife & let it set.