Begin by gathering 4¼ cups of fresh or frozen coconut, 2 cups of milk, and 1½ cups of sugar.
In a wide pan, heat 1 tablespoon of ghee and fry chopped cashews until golden brown, then set aside.
Add the coconut and milk to the pan, stirring well; bring the mixture to a boil over medium-high heat.
Reduce heat and cook until the milk evaporates, stirring occasionally for about 12 to 15 minutes until thickened.
Once thickened, mix in the sugar; continue cooking while stirring until the mixture becomes gooey and moisture evaporates.
Press the mixture with a spatula to check for excess moisture; if present, cook longer until it becomes dense and sticky.
Transfer the mixture to a greased pan, press down firmly, and let it cool for 3 to 4 hours before cutting into pieces.