In a heavy-bottom pan, roast coconut till aromatic.

Add in milk and sugar. Cook till the mixture is dry.

Add in khoya and mix well. Cook for 3-4 minutes and turn off the heat.

Divide the mixture into 2 equal parts. To one, add cardamom. To the other half add rose essence
and rose pink color.

In a greased tray, spread the pink mixture in the bottom and press down firmly and evenly.

Then press over the white layer evenly and leave uncovered at room temperature for about 4 hours.

Then cover and keep overnight for neat cuts and presentation. Cut into squares and serve.

Storage & serving instructions:~

Place in an airtight container and refrigerate for up to 2 weeks.{ after 2-3 days }
Remove and keep out at room temperature 20-30 minutes before serving