1. Using a large pan will allow the coconut mixture to cook faster and evenly, giving you better results.
2. I use fine granulated sugar here in the US, so a cup of it will be volumetrically more than the coarse granules commonly used in India. If using coarse sugar, use a 1:1 ratio for coconut and sugar.
3. Stir the coconut burfi mixture constantly and remove from heat as soon as you see the foamy bubbles rising from it to prevent browning or burning the mixture.
4. Leave the cashew nuts out if you do not want to use nuts.
5. Add a few drops of desired food coloring to make colored coconut burfi. For pure white-colored coconut burfi, make sure to use only the white fleshy parts of a fresh coconut. I have thawed and used frozen grated coconut, hence the pale cream color for my burfi.