Wash the hara chana nicely with water.
Let them dry completely and grind them into a coarse paste.
Heat ghee in a pan.
Add coarsely grinded hara chana paste.
Cook for few minutes or till the color changes or it smells nice.
Once done switch off the flame.
Take out the roasted hara chana paste in a plate and keep aside.
Heat a pan, add crumbled mawa and cook till the color changes and ghee starts seperating 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 well 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 with the back of a spoon.
Keep in refrigerator for 30 minutes till its nicely set.
Take it out, cut in desired shape.
Hara chana burfi is ready to serve!