Take a cup of walnuts and powder them. Do not blend in one go, pulse it few times till it becomes powder. Measure the flour, we need 1 cup of ground walnut powder.
Add ¼ cup of cashews to a blender and pulse it few times to make fine powder. Measure to see if you have ¼ cup of cashew powder.
To a non stick pan add ½ cup + 1 tablespoon Sugar and ¼ cup water to a pan.
Mix it well and bring water to a rolling boil. When the water and sugar comes to a rolling boil, reduce the heat to low and add walnut powder, cashew powder and cardamom powder. Slowly mix the mixture until there are no lumps.
Add a teaspoon of ghee, increase the heat to medium and cook for 5 minutes. Now add another teaspoon of ghee and cook till the mixture starts leaving the pan.
When you observe that the mixture starts leaving the pan, reduce the heat to low and mix continuously.
After 3-4 minutes you will observe that when you fold the dough it doesn’t spread as much. That’s the right consistency. You can also take small portion of the dough and let it cool for 30 seconds. If you are able to make a non sticky ball out of it the mixture is ready.
Add a teaspoon of ghee on a parchment paper and spread it. Transfer the dough to the parchment paper and knead the dough with a spatula. Do it for a minute. At this point the mixture should be slightly soft but non sticky. If the dough is feeling dry, apply some ghee or water to your palms and knead it again.
Evenly spread the dough and apply edible silver leaves (chandi ka vrak) on top and cut the burfi into desired shape.