Heat the ghee in a nonstick pan, roast the cashews and keep it aside.
In the same pan, roast the Rava separately, remove, and then, roast the grated coconut.
In a pan, take the sugar, add enough water and bring to boil. Remove the impurities if any.
Then, continue cooking the sugar, till you get a one thread consistency.
Once the syrup researches the thread, add the coconut, rava and mix everything well, sprinkle cardamom powder.
When the coconut starts leaving the sides, keep a greased plate ready. Pour the coconut mix into the prepared plate and garnish the roasted cashews on the top and press in gently.
Make marks on top and break into pieces once the burfi sets.