In a bowl mix the grated coconut and sugar and keep aside.
In the meanwhile, in a non-stick kadai, pour the ghee and roast rawa on medium flame till golden brow.
Then, add the coconut sugar mixture to it and mix well.
Keep stirring continuously for 5 mins.
Then add the warm milk, cardamom powder, and all the nuts.
Mix all well till almost dry.
Garnish with some cashew pcs and almond slivers.
Note: The nuts can be fried lightly in half of the ghee before adding rava in the beginning. This recipe can also be made by substituting warm water for milk for those who are milk intolerant or prefer it to be lighter.