Firstly, in a large heavy bottomed kadai take a cup of coconut. using fresh coconut makes burfi more flavourful.

Furthermore, add ¾ to 1 cup of sugar. depending on your sweet tooth.

Mix well till the sugar start to melt. this takes around 2 minutes.

Next, add milk. adding milk makes coconut more juicy. however, you can replace milk with water if you are a vegan.

Furthermore, add cream. this is optional. i prefer my mithai to be slightly soft from inside.

Give a good mix, till it starts separating pan. this takes around 8-10 minutes on medium flame.

Next is to add ghee.

Also add few chopped cashews.

Additionally, add cardamom powder.

Give a final mix.

Furthermore, transfer it on a butter paper or a plate coated with ghee.

Press and set to a square shape.

Furthermore, grease knife with ghee and when its still hot, cut to square shapes or the shapes you desired. else it will be difficult to cut once they are cooled.

Allow to cool completely.

Finally, serve coconut burfi or store in airtight container. it remains fresh for a week without refrigeration.