Grate the coconut and remove all the brown parts and have just the white part ready. If using frozen, thaw the coconut and measure. Also measure the Gulkand and keep it ready
Grease a plate in which we will pour the prepared burfi with ghee.
In a heavy bottom pan, Heat 1 TBSP of ghee and fry the cashews until golden brown. Remove it from the pan and keep aside.
In the same pan, add the sugar and 1 cup of water.
Let the mixture come to a boil. The sugar syrup need to come to a soft ball consistency. You could either use a candy thermometer or drop a small drizzle of syrup into a bowl of water and try to gather it up. The syrup when picked up from the water should form a soft ball. I could not take a picture of this particular stage this time, but you could check the picture in my Coconut Burfi post.
At this stage add the measured Gulakand to the sugar syrup and mix well to dissolve.
Add the grated coconut and mix. The mixture will loosen a bit. Continue to cook in low to medium heat.
When the mixture starts to thicken a bit, add the fried cashews and the cardamom powder and mix to combine.
Keep cooking the burfi until it starts foaming up at the sides of the pan and starts to leave the sides of the pan. It will start to clump up to the ladle and this is the stage we remove it and pour it on the prepared tray.
Flatten the burfi to the desired thickness and let it cool down. When the burfi is still a little warm, using a greased knife, make cuts.
Let the burfi cool down entirely and then separate it out and store it in a airtight container.