First of all, in a non stick pan, heat 2 tablespoon of Desi Ghee / clarified butter and add scraped coconut and sauté for 5 minutes.

Now add milk and sauté again for a minute. Add condensed milk, sugar, rose syrup and pink food colour and sauté till all the liquid evaporates and the mixture starts to stick together.

Grease an aluminium tray with 1 teaspoon of Desi ghee. Spread the coconut mixture evenly and allow to set. Once it’s lukewarm, Stick the silver vark and spread Chopped Almonds and pistachios.

Let it cool completely and then cut into wedges, transfer onto a serving plate and serve.