Cook condensed milk for 5 minutes on a non-stick pan on low flame
Add desiccated coconut and cook for 3-4 minutes untill it forms a dough..
Add 1 tsp ghee to it.
Cook for 2 minutes until you get a homogeneous mix.
Remove and spread it evenly on tray lined with baking sheet or butter paper.
Press evenly to form barfi.
Cook dry rose petals with ¼ cup water ,add gulkand
Cook gulkand on low flame until the water dries out.
When it starts getting sticky,turn off the flame and layer it evenly on coconut burfi.
Cover the burfi with a parchment/baking paper and press lightly to get an even surface.
Let Refrigerate for 20-25 minutes.