Khoya Layered Barfi

Methods

• Soak saffron in 1 tbsp water in a small bowl for a few minutes. Spread a layer of rose petals on an aluminium barfi tray.
• Put desiccated coconut in a non-stick pan, add half the khoya, ghee, green cardamom powder and half the condensed milk, mix well and cook on medium heat.
• Add coconut milk, mix and continue to cook till the mixture begins to leave the sides of the pan. Spread this mixture on top of rose petals.
• Heat remaining khoya in another non-stick pan, add remaining condensed milk and mix well.
• Add cardamom powder and saffron water and mix well. Cook till the mixture is almost dry. Spread this over the coconut layer evenly.
• Let the barfi cool down to room temperature. Once cooled completely, cut into squares and arrange them in a serving platter. Serve.