• Grease a tray with oil or ghee and line with parchment paper leaving an overhang.

Method 1: With condensed milk

• Heat ghee in a heavy-bottomed kadai on low heat.
• Add desiccated coconut. Roast over low heat for 2-3 minutes or until it gives out a nutty aroma.
• Add milk and cook, stirring continuously until the milk is absorbed by the coconut.
• Add 3/4 cup of condensed milk. Mix well and check for sweetness. If you prefer a sweeter burfi add 1/4 cup more of condensed milk.
• Mix and cook, stirring continuously until the mixture comes together, forms a dough-like consistency, and starts leaving the sides of the kadai.
• Add cardamom powder, and give it a good mix.
• Switch off the heat, divide the mixture into two halves and transfer one half of the mixture to the prepared tray.
• Press it down with the help of a spatula and pack it firmly.
• To the remaining coconut mixture, add rose essence and 2 to 3 drops of pink food color. Mix well and transfer the pink layer over the white layer.
• Spread it evenly and press it down with the help of a spatula to pack it firmly.
• Decorate with siver varak and sprinkle slivered pistachios and edible dried rose petals. Press it gently using a spatula.
• Set the coconut barfi at room temperature for 3 to 4 hours or in the fridge for 1 hour.
• Cut the set coconut burfi into desired-sized pieces.

Method 2: Without condensed milk

• Heat ghee in a heavy-bottomed kadai on low heat.
• Add desiccated coconut. Roast over low heat for 2-3 minutes or until it gives out a nutty aroma.
• Add milk and cream. Cook, stirring continuously until the milk is absorbed by the coconut.
• Add sugar and mix well, the sugar will melt and release moisture.
• Cook, stirring continuously until the most of the moisture evaporates.
• Add milk powder, mix and cook until the mixture comes together, forms a dough-like consistency, and starts leaving the sides of the kadai.
• Add cardamom powder, and give it a good mix.
• To check if the mixture is done, take a small portion of the mixture and check if you can form a ball. If you can, then it's ready. If not, cook for a few more minutes.
• Switch off the heat, and transfer the mixture to the prepared tray.
• Press it down with the help of a spatula. Make sure you pack it firmly.
• Sprinkle slivered pistachios and edible dried rose petals. Press it gently using a spatula.
• Set the coconut barfi for 3 to 4 hours or overnight in the fridge.
• Cut the set coconut burfi into desired-sized pieces.