Take coconut pieces and add it to mixer.

Grind it until slightly fine. You can use freshly grated coconut too.

Now measure 1 cup coconut and 3/4 cup sugar, set aside.

Brush little ghee in a tray and keep it ready.

Add 1 teaspoon ghee to a pan add 1 cup coconut. Saute for 2 minutes until moisture leaves.

Add 3/4 cup sugar to a pan along with 1/3 cup water.

Stir well until sugar dissolves completely.

Let the syrup boil. Keep stirring and checking in between.

Check for 1 string consistency. The string should not break it should stand for a second.

At this stage add sauteed coconut along with 1/4 teaspoon cardamom powder.

Mix it well. Keep cooking in low flame.

Add 1 tablespoon ghee. Mix well and cook until it becomes thick.

Cook until it becomes thick but in slightly flowing consistency more like thick halwa consistency.

Now immediately transfer the mixture to the greased tray.

Level it well using a spatula. Add nuts if you like. Set aside for 15 minutes.

When it is still warm mark pieces using a knife. It will look moist at this stage. Let it set at room temperature for 1 hour minimum.

This is after an hour, now the burfi is set completely. When you touch and see it should not stick and will be hard.

Cut into squares.

Coconut burfi is ready!