Instructions

Chop the almonds and cashew into thin pieces, place them in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle. Apply some ghee on a plate and spread it evenly.
Rinse green chickpea thoroughly with water. Drain out excess water from it. Dry out them completely. Then transfer the green chickpea into a mixer jar and churn it to prepare a coarse paste of it.
Place a pan on flame and pour some ghee into it. Once the ghee is melted, add green chickpea paste into it. Keep stirring continuously and roast the green chickpea paste until there is a change in colour and becomes fragrant. After a while, green chickpea paste will get roasted aptly, transfer it to a bowl.
Now crumble the mawa and put it into the pan. Keep stirring continuously and roast the mawa on low flame until it becomes golden brown in colour and ghee starts leaving its edges. After a while, mawa will get roasted aptly then turn off the flame and allow it to cool down.
When the mawa cools down, add roasted green chickpea paste into it along with some chopped cashews and almonds, green cardamom powder and powdered sugar. Mix everything really well. Mixture for making barfi is now ready.
Transfer the green chickpea mixture on the greased plate and spread it evenly with the spatula. Keep the barfi .45 inch thick. Sprinkle the remaining chopped cashews and almonds on it, press it gently with the back of a spoon. Let the mixture set completely.
After an hour, barfi will turn frigid, cut it into desired size pieces then slightly heat the plate from bottom so that the barfi gets separated easily. Take it off the flame.
Transfer the green chickpea burfi on a plate. Green chickpea burfi is now ready. Serve these mouth-watering and tantalizing green chickpea barfi after any meal as a dessert or have them whenever you crave for something sweet. Store these barfi in refrigerator and relish eating for up to 7 days.