firstly, in a large kadai take 1 cup besan and 1 cup ghee
mix well making sure the besan is well combined with ghee.
now add 1 cup cashew powder, 1 cup coconut, 2 cup sugar and 1 cup milk.
mix well-combining everything well
continue to cook on medium flame, making sure it does not burn.
keep stirring until the mixture thickens and starts to separate from the pan. it takes approx 45 minutes
also add ¼ tsp cardamom powder and mix well.
transfer the prepared mixture into a greased mould lined with baking paper (size: 6 inch x 3 inch). set well forming a block.
allow setting for 20 minutes.
now unmould and cut into pieces.
finally, serve 7 cup burfi or store in an airtight container for 2 weeks in the refrigerator.