Add soft dates to a grinding jar and blend until smooth.

Transfer the date paste into a mixing bowl.

Add roughly chopped cashews, almonds, and pistachios.

Mix everything well to form a soft dough.

If the mixture feels too dry, add a teaspoon of milk to bind it.

Set this dry fruit mixture aside.

Heat a pan and add ghee, milk, and sugar. Stir until combined.

Add milk powder gradually and mix well, breaking any lumps.

Switch on the gas and cook the mixture on a low flame.

Add cardamom powder for flavor. Stir continuously to prevent burning.

Cook until the mixture thickens, forms a dough, and leaves the sides of the pan.

Divide the cooked mawa mixture into two equal portions.

Grease a tray with ghee and spread one portion of the mawa mixture evenly.

Flatten the prepared dry fruit mixture with your hands or roll it on a board.

Place the dry fruit layer on top of the mawa base.

Spread the remaining mawa mixture over the dry fruit layer.

For a festive touch, apply edible silver leaf (chandi varak) on top. This step is optional.

Let the burfi set for at least one hour.

Cut into squares or diamond shapes and serve to your family and friends.