1cup coconut grated
½ tsp cardamom powder
2tbsp cashews nuts (sliced)
¼ cup of water
Roast cashews nuts using a little ghee and set aside.
Heat water in a pan on low flame add sugar continuous stir, boil till it achieves one string consistency, add coconut and stir continuously to get bubbles at the edges. Now add ghee, then add cashews, cardamom stir well. After 4-5 minutes it will start thickening and leaving the sides of the pan. Remove heat.
Grease some ghee on the bottom and sides of a large tray, pour the mixture and spread keeping one inch thick. Cool naturally, when firm and still warm cut into squares or diamonds. Burfi is ready.