Method

1. Mix the fresh coconut and milk and boil it over medium high flame.
2. Reduce heat and cook until milk evaporates.
3. Stir in the sugar until all the moisture has completely evaporated.
4. Add ghee into evaporated mixture and stir until it turns dry.
5. Check the mixture for moisture by pressing down with a spatula.
6. Continue stirring mixture until it turns dense, thick and sticky.
7. Put cardamom powder into the mixture and stir.
8. Transfer the mixture into a greased pan and press down with a spatula.
9. Set it aside at room temperature for 3-4 hours to let it set.
10. Slice the coconut burfi and leave it at room temperature for 8-10 hours for it to set completely.