Grate coconut. Take a heavy bottom kadai and add milk and grated coconut to it. Let it boil on medium flame for 5 to 10 minutes. In another kadai, add water and sugarto make 1 string sugar syrup.
When the sugar syrup is ready, add khoya/ mava to it. And let it cook well for 5 to 10 minutes. It will be a thick consistency batter.
Now add it to the milk and coconut mixture and cook together for another 10 to 15 minutes.
Cook more for 5 minutes and add cardamom powder and ghee and roast well.
The mixture will leave the sides of pan. Then remove on a greeced plate. Cut in your desired shape when the burfi mixture comes on room temperature.
