Soak cashews in hot water for 1/2 an hour. Grind grated coconut and soaked cashews coarsley with milk, and measure the same amount of sugar and keep it aside. Cook the ground mixture in a pan, and keep stiring it. Add sugar, and ghee and keep stiring until it becomes a fine paste. Fry cashews in ghee and add it to the above. Pound cardamoms and mix it with the above. Now pour it on a buttered plate and spread it evenly. Let it cool for sometime, and cut it into small burfi's.