Heat a teaspoon of ghee/butter in a non-stick pan over medium heat, add the Khoya and coconut and sauté for a minute till everything blends well.
To this add strawberry puree and sugar. Mix well and let it start boiling.
Now add another teaspoon of ghee/butter and mix.
Keep stirring till the water completely evaporates and a big lump forms.
It’s not going to be totally dry but it’s nice and soft.
Turn off the heat and add cardamom powder and mix well.
Grease the dish or tray with ghee or butter to transfer the prepared burfi mixture.
Spread the mixture in the greased dish or tray, press down using a spatula and then sprinkle nuts on it.
Pressed the nuts so that they stick while it’s still warm.
Cool it completely and then cut it into desired shape and serve fresh.
If you are in a hurry, put it in fridge for some time and then cut it.