• In a non-stick pan, heat the ghee over medium heat.
• Add the desiccated coconut to the pan and roast it until it turns light golden brown and aromatic.
  
• Reduce the heat to low and add the condensed milk and milkpowder to the pan. Stir continuously to combine all the ingredients.
• Cook the mixture, stirring frequently, until it thickens and starts to leave the sides of the pan.
• Add the cardamom powder and mix well. (optional : add saffron to get pink colour)
• Transfer the coconut mixture to a greased tray or plate and spread it evenly using a spatula.
• Sprinkle silvered almonds or pistachios on top for garnish and press them lightly into the coconut mixture.
• Allow the coconut barfi to cool completely at room temperature, then refrigerate for a few hours to set.

ASSEMBLING

• Once set, cut into squares or diamond shapes and serve as a delightful sweet treat during iftar.

NUTRITIONAL INFORMATION

• Serving Size: 1 piece (12 pieces per batch)
• Calories 151 kcal

  Total Fat 10g

  Sodium 30mg

  Total Carbohydrates 15g

  Dietary Fiber   1g

  Sugars 12g

  Protein 3g