Khoya Layered Barfi

Method

1. 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.
2. 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.
3. 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.
4. Heat remaining khoya in another non-stick pan, add remaining condensed milk and mix well.
5. Add cardamom powder and saffron water and mix well. Cook till the mixture is almost dry. Spread this over the coconut layer evenly.
6. Let the barfi cool down to room temperature. Once cooled completely, cut into squares and arrange them in a serving platter. Serve.

Additional Tips and Tricks