firstly, in a heavy-bottomed pan roast 2 cup peanut on low flame.

roast until the peanuts turn crunchy and skin separates.

cool completely and remove the skin of the peanuts.

transfer the roasted peanuts to the mixer jar along with ½ cup cashew.

pulse and grind to a powder. keep aside.

in a large kadai, take 2 cup jaggery and ½ cup water.

boil until the syrup reaches 1 string consistency.

add in prepared peanut cashew powder and mix well.

mix until the mixture is well combined.

now add ¼ cup milk, 2 tbsp ghee and cook on low flame. adding milk makes burfi soft and flavourful.

cook until the mixture starts to leave the pan.

further, add ¼ tsp cardamom powder and mix well.

transfer the mixture into the tray lined with baking paper.

tap and level up forming an even top.

rest for 4 hours, or you can refrigerate to set quickly.

once the burfi has set completely, unmould and decorate with silver vark.

chop into the desired shape and garnish with dry fruits.

finally, enjoy peanut burfi for a week when refrigerated.