Wash the hara chana thoroughly with water.

Drain out the excess water.Dry them completely and grind them to a coarse paste.

Heat ghee in a heavy bottom pan.

Now add the grinded hara chana paste.

Roast it for few minutes stirring continuously till there is slight change in colour and the raw smell is gone.

Once done switch off the flame and take the roasted hara chana in a plate and keep aside.

Heat a pan add crumbled maea and cook till the colour changes and ghee starts separating from it while stirring in between.

Switch off the flame and allow the mawa to cool down for sometime.

Next add roasted hara chana paste, powdered sugar, sliced almonds, cashews and cardamom powder.

Mix everything till well combined.

The burfi mixture is ready.

Now grease a flat square tray or plate with some ghee.

Spread the burfi mixture evenly all over the plate with 1/2 inch of thickness.

Add some chopped cashews and almonds from top, press it with the back of a spoon.

Keep in refrigerator for 10-15 minutes till it's nicely set.

Take it out cut in desired shape.

Hara chana burfi is ready to serve.