In a pan, add 1.5 cup peanut and dry roast it on low flame for 2-3 minutes.
Switch off the flame and remove the cover of peanuts with a kitchen towel.
Now grind peanuts and cashews in a mixture jar with pulse grinding.
Then Sieve peanut-cashew powder.
In a heavy bottom pan, add 1 cup sugar and ½ cup water. Bring it to boil and cook till sugar syrup till it reaches 1 string consistency.
Add peanut-cashew powder and mix well.
When the barfi mixture is slightly thick, then add cardamom powder and mix well.
Now add 1 tbsp ghee and mix well.
When the mixture leaves the sides of the pan, then switch off the flame. do not overcook barfi mixture.
Set barfi mixture into greased plate or thali and allow it to cool for 2-3 hours at room temperature.
Garnish barfi with silver vrak and Cut it into pieces.
Serve or store barfi in an air-tight container for the week at room temperature or 15 days in the refrigerator.