Melt 2 tablespoons ghee in a large skillet over medium-low heat. Add  the dried shredded coconut and  milk powder and toast until it takes on a slight pink color and releases a fragrant aroma, Add broken roasted cashews, dryfruits. Sauté 2 to 4 minutes. Transfer the mixture to a large bowl. Set aside.

Combine 1 1/2 cups water and 3/4 cup granulated sugar in a medium saucepan over medium-low heat. Stir until the sugar dissolves. Continue to heat the syrup till one string consistency.

Add cardamom powder. Mix the ingredients until they are thoroughly combined, resulting in a clumpy texture. Let the mixture cool slightly.

Divide the mixture into equal portions.