Grate the coconut and make sure you grate them in such a way that there is no brown skin in the gratings. I grated the top of my coconut and then took out the gratings for the burfi and then grated the remainder of the coconut. Measure out 2 packed cups of coconut and keep it aside.
In a small pan, heat a teaspoon of ghee and fry the cashews. Keep it aside.
Grease a platter with ghee and keep it ready.
In a wide pan, add the sugar and water and let it come to a boil. Let the sugar syrup come to a softball stage. This is a stage when you drop a little bit of syrup in cold water, it forms a chunk and you could form a softball out of this.
At this stage, add the grated coconut to the syrup and mix well. The syrup will liquefy a bit after adding the coconut. Keep mixing the mixture.
Now when the mixture bubbles up and thickens a bit, add the fried cashew and the remainder of the ghee.
Keep stirring until the whole thing comes to a thick mass and starts leaving the sides of the pan.
At this stage drop the burfi into the greased pan and level it out with a spatula.
When the burfi is still warm, make cuts in the burfi.
When entirely cool, remove them and store them in an airtight container.