First clean the sesame seeds and roast them in a thick-bottomed frying pan until they become light brown. Cool them and grind them into granules.
Put mawa in a heavy - bottomed vessel and keep stirring on a medium heat till well blended and it leaves the sides of the vessel.
Cut the cashews nuts into small pieces.
Put the sugar in a frying pan. If you took 300 gm sugar, then put 100 gm water in it and mix gently. Keep the frying pan on high flame. The sugar syrup should be ready in 6 to 7 minutes.
( Test: put one drop of the syrup in a plate. When it has cooled, press it between the thumb and forefinger. It should have a stickiness similar to glue, and while detaching the fingers it should be wires like. Now you know that your syrup is ready).
Mix nicely: the cashew nuts, mawa and grinded sesame seeds in the syrup.
Put some ghee on the plate to make the plate oily. Now spread the mixture on the plate and let it cool for a while. After two hours the mixture becomes solid. You can cut it by knife into small pieces.
Burfi is now ready to eat and can be stored in an air tight container.