Grease pan and spread a piece of butter paper on that
Also apply some ghee on the butter paper and keep aside
Brake the coconut and scrap it
While scraping be careful about not to scrap the brown part of the coconut
You will get 2 cups of freshly scraped coconut
Dry roast the almonds in a kadai
Then make a coarse powder with some bits
Keep aside
Deseed the green cardamon and make a powder and keep aside
In another kadai add scraped coconut milk and sugar and mix
Keep the kadai on gas and the flame should be medium and start cooking
It will be watery as coconut will leave water and sugar will melt
Slowly water will evaporate and it will be thick
While the mixture is reducing don t stire much
When it reduced a bit add ghee and cardamon powder and mix properly
When it became thick then reduce the flame to low and stir continually
If you will leave it for some mins then it will burn
At this stage add crushed almond to it
It will be further thick and form like a dough
Now pour the Mixture immediately on the already greased pan
Spread it evenly and smooth the top with the help of spoon
Keep halved almond on the burfi and press a little
Then let it set and cool down to the room temperature
Then cut the burfi
Serve the burfi either cold or room temperature