firstly, in a pan heat ¼ cup ghee.
and roast 1 cup bombay rava on low to medium flame till it turns aromatic.
also add ¼ cup coconut and roast for a minute. keep aside.
now in another large kadai boil 2.25 cup milk stirring occasionally.
further keeping the flame on low, add roasted bombay rava.
stir continuously till the rava absorbs water and no lumps are formed.
further add 1 cup sugar (add ¾-1 cup depending on sweetness you prefer).
also add 2 tbsp powdered almond and 2 tbsp powdered cashew. give a mix.
keeping the flame on low, stir well till the sugar dissolves.
make sure the mixture is combined well and no lumps are present.
add ¼ tsp cardamom powder and mix well.
keep mixing till the rava absorbs all the moisture and starts to separate from pan.
transfer the prepared mixture into greased plate lined with baking paper.
set well forming a block.
now top with few chopped almonds and press gently.
allow to set for 30 minute, or till it sets completely.
now unmould and cut into square pieces.
finally, serve rava burfi or store in airtight container.