In a bowl, take desiccated coconut and slightly warm milk. Mix everything and rest it for 15-20 minutes.
Now in a heavy bottom pan add the coconut-milk mixture and also add sugar with it.
Stir continuously and cook it for 15-17 minutes till all liquid evaporates.
Then add khoya and 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 pink food color in one part.
Grease the plate or thali with ghee. Then transfer the white coconut mixture into greased pan and spread it evenly. Also, top with a white layer of pink coconut and spread it evenly.
Top it up with sliced almonds and pistachios slits. Press nuts a little bit so it sticks to burfi.
Let it cool completely and then divide it into square pieces.
Serve coconut burfi or store in the refrigerator for 5-6 days.