In a heavy bottom, pan adds milk and boil it on medium flame.

Scrap the sides of the pan and boil the milk till it becomes half in its quantity.

Meanwhile, in another pan, add ghee and coconut. Roast coconut on low flame. do not change its color. Keep it aside.

When milk reduces its quantity, then add sugar to it and mix well.

Then add coconut and mix well.

Stir continuously and cook it for 10-15 minutes till all liquid evaporates.

Then add cardamom powder. Mix well.

Cook it for 4-5 minutes with stirring continuously. It should look dry and lumpy when done.

Now divide the mixture into two parts and add a pinch of green food color in one part.

Grease plate or thali with ghee. Then transfer the white coconut mixture into greased pan and spread it evenly. Also, top with a white layer with pink coconut and spread it evenly.

Let it cool completely.

Top it up with sliver vrat and cut it into pieces. Then press almond slits a little bit so it sticks to burfi.

Serve coconut burfi or store in the refrigerator of 5-6 days.