Place the frozen coconut at room temperature for 30 minutes

Place parchment paper on a tray/ plate and grease it with ghee

In a wide non-stick pan, add grated coconut, besan flour, milk, butter, and sugar. Mix well

Switch on the stove and medium flame and cook the mixture. Stirring it occasionally. Add cardamom powder

Once it starts bubbling, change the stove to low flame and continue cooking

Switch off when the mixture becomes like a mass and leaves the pan

Transfer immediately to the greased plate. Sprinkle nuts

After the burfi is cooked down a bit, cut it into the desired shape. Transfer into the container after it is cooled completely