Line a baking tray with parchment paper. Keep aside. Lining the tray makes it easy to remove the barfi. If you don’t have parchment paper, grease the tray with ghee or oil. Don’t skip this step.

Gather all the ingredients and chop nuts if using any.

Heat a large thick-bottomed pan on medium-low heat. Add milk, cream, sugar to it. Mix well.

Keep stirring intermittently until sugar melts and the mixture starts to boil. Stirring prevents milk from burning or sticking to the bottom of the pan.

Stir in the desiccated coconut and mix until well combined.

Continue cooking until all the liquid is absorbed and you reach a consistency where the coconut barfi mixture is dense (thick) yet moist. Took me approximately 20 mins. Time may vary based on the heat and pan used so look for visual cues.

At this point, add cardamom powder and mix until well combined.

When the coconut barfi mixture starts to leave the side of the pans that indicates it's ready to set.

Another way to test is to roll a small portion into a ball. If it retains the shape, then the mixture is ready to set.

Turn off the heat and transfer the pan off the stove. Do not overcook or brown the mixture.

Stir for a few more mins even after the heat is off to prevent the mixture from overcooking or burning with residual heat.

Divide coconut barfi mixture into two equal parts.

For the first layer: Transfer half of the mixture to the lined tray.

Spread it into a 7X9 block using a spatula. You can vary the burfi thickness and size to your preference.

Press, pack the mixture into a tight block. Leaving it loose will cause the burfi to crumble so pack tight. Take your time here don't rush. Smoothen and level the burfi using a spatula.

For the second layer, to the remaining half mixture in the pan, add 1-2 drops of red for color along with rose water.

Mix until well combined. It should give a light pink color.

Transfer this pink mixture on top of the white layer. Spread it evenly until it covers the white layer completely.

Using a spatula, press and pack the mixture until it's smooth.

Set it in the fridge for 1 hour or for 15-20 mins in the freezer.

Place the edible silver leaves over the burfi to cover the surface. Make sure to transfer the silver directly to the burfi and not touch them or else it will stick to your hand and then it's just difficult to transfer them.

Cut the burfi into the desired shape. I cut them into squares, triangles or smaller rectangles look nice too. You can vary size and shape to your preference.

Add some chopped pistachios and press gently using a spatula so the nuts stick to the burfi.

Finally garnish with some dry rose petals.

Delicious coconut burfi is ready to serve or store covered in the fridge for up to a week (7-8 days).