First, measure and keep all the ingredients ready. Grease a plate/tray or butter paper with little ghee and keep aside. Grate or grind the coconut and don't use the brown part, discard it. Break cashews into small pieces.
In a pan, add little ghee and fry the cashews till golden colour. Keep by side. To the same pan, add the grated coconut.
Then add sugar and cook in low flame for 2 to 3 minutes. Sugar melts and the coconut mixture loosens now.
Add cardamom powder and mix well. The mixture turns goey, continue cooking in low flame for another 2 minutes.
Then add fried cashews and little ghee(just for flavour, it's optional only).
Now bubbles starts to appear, be alert at this stage. The mixture leaves the sides of the pan and comes together as a mass. Immediately switch off the flame and pour it in the butter paper or plate.
Level the sides and top, act quickly as the mixture thickens soon. When it is still warm, draw lines and allow it to cool. Once cooled completely, remove the pieces carefully.Enjoy this Thengai burfi with kara boondi and filter coffee.
Tips for Thengai Burfi Recipe
1. Use fresh, tender, and juicy coconut for good taste. 2. For white colour Coconut Burfi Recipe, scrap only the white part of the coconut and discard the brown part. 3. For a smooth finishing, you can grind/scrap the coconut in the mixer/blender to a fine paste. I straight away used the grated coconut, didn't grind it. 4. For an easy version, desiccated coconut can be used, in that method soak it in 1/4 cup of warm milk and then use it. 5. Adjust sugar as per sweetness preferred for this Thengai Burfi Recipe. 6. If you want the burfi juicier, add 1/4 cup of milk along with sugar. But it reduces the shelf life. 7. For a rich and creamy version, sugar can be replaced with 1/2 cup of condensed milk. 8. As soon as the bubbles appear in the last stage, be alert next it forms a mass. 9. Also cut it into pieces, when the mixture is warm, else if cools it will be hard to cut. 10. The shelf life of this burfi is 15 days, if not using milk.