Grind the coconut, tender coconut water, and cardamom together.

Extract the coconut milk and strain it well.

Add corn flour to the coconut milk, mix thoroughly, and set aside.

Heat 1 tbsp ghee in a pan and roast the cashews until golden; set aside.

Pour the coconut milk mixture into the pan and cook for a minute.

Add sugar and bring to a boil; continue cooking on medium flame.

Add 1 tbsp ghee, stir well, and cook until the mixture turns glossy.

Add another 1 tbsp ghee and cook until the halwa leaves the sides of the pan and becomes non-sticky.

Optionally, add the remaining ½ tbsp ghee and turn off the heat.