Instructions:

Wash and soak the moong dal for 6 hours. Grind coarsely using little water. Set aside.
Prepare one string sugar syrup by using 1 cup sugar and 1 1/2 cups of water. Keep aside. Soak saffron in hot milk, crumble mawa (khoya) into fine granules. 
Blanch almonds in boiling water for 5 minutes. Cool and peel them, slice them. Set aside. Heat ghee in a thick bottomed pan, add the ground moong dal paste. Keep stirring over a low flame till the dal turns brown. Add sugar syrup and saffron milk, stir well till they are thoroughly incorporated and the halwa is dropping consistency. Add mawa and cook till it dissolves. Garnish with sliced almonds. Serve hot.

Ingredients:

2 cups cashewnuts soaked in water for 2 hours 
1 cup powdered sugar 
1 tbsp. Ghee 
1/2 tsp. cardamom powder 
Silver Varak for decoration 

Instructions:

Drain and blend the cashew nuts to a fine paste. Use as little water as possible when blending.
In a heavy saucepan put sugar and paste. Cook on a medium heat.
Keep on stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well. Spread on a clean greased work surface. 
Roll lightly with a rolling pin, to a desired thickness.
Apply the silver varak. Cool and cut into diamond shaped burfis.