Khoya Layered Barfi

Khoya Layered Barfi

From   Pure Sin

Prep: 1 hour

Cook: 20 minutes

Method: Moderate

Course: Mithai

Type: French

Khoya and desiccated coconut combine well to make this delicious barfi


  • Khoya 500 gms
  • Saffron 1 pinch
  • Rose petals as required
  • Desiccated coconut ½ cup
  • Ghee 2 to 3 tbsps
  • Green cardamom powder ½ tsp
  • Sweet condensed milk 200 gms
  • Coconut milk ½ cup


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