Dry grind the walnuts, cashews and almonds in a food processor.

Dry roast the groundnuts in a frying pan on low medium heat.

Roast them just enough so that the nuts start to give off an aroma. It will take about 4 to 5 minutes. Remove from heat and set aside.

Put the sugar and water together in a saucepan on medium heat. Bring to a boil to make the 1 thread syrup or on the candy thermometer it should reach 230 degrees F.

Turn off the heat and stir in the cardamom powder.

Add the nuts to the syrup and mix, and then spread over a greased 8-inch plate. Note: don’t let the syrup cool off. It must be spread while still hot.

Wait a few minutes until burfi is set but still soft.

Then cut the burfi into any shape you like (such as square, diamond, triangle).

Garnish each piece of burfi with sliced almonds while the burfi is still soft.

Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.

Burfi can be stored for a month.