Heat 1 tb spoon ghee in a heavy bottomed karahi.
Add 2 cups of grated fresh coconut. Stir well and sauté for 3 to 4 minutes on a low flame. This saluting is done to reduce the moisture from the coconut.
Add 1. 5 cup of milk. Mix and stir well. Simmer on low flame for 5 minutes.
Add 1 cup of sugar and mix very well.
Add a tb spoon of almonds and dried rose petals each. Stir again. Cook for 6 to 7 minutes or till the mixture becomes half of it's volume. Keep stirring continuously. The mixture will start to bubble.
Now add 1 cup of grated khoya (mawa). Mix well and continue stirring mixture on low flame. Sprinkle half teaspoon cardamom powder. Stir again.
The mixture will start thickening. Keep stirring till oil leaves the karahi or ghee start releasing from the sides. Switch off the flame.
Grease a thali and pour the hot barf mixture gently on the greased thali. Spread evenly with the help of spatula.
Garnish with chopped almonds and dried rose petals. Allow to cool. When it comes to room temperature slice and serve. Store in air tight jar.
