Take 1 fresh coconut and divide it into two parts.

Boil 3-4 cups of water in a bowl. Place a perforated plate (thali) over it, then place the coconut on the plate. Cover and steam for 8-9 minutes on high flame.

Let the coconut cool, then easily remove its outer layer.

Cut the coconut into medium-sized pieces.

In a pan, add 1 tablespoon of ghee and the coconut pieces. Sauté the coconut pieces on medium flame for 2-3 minutes.

Transfer them to a plate and let them cool slightly.

Add the coconut pieces to a mixer jar and grind them using the pulse setting.

You should now have 2 cups of grated coconut. Set aside 1 cup of sugar to use with it.

In a pan, add 500 ml (or ½ liter) of milk and cook it on medium flame until it reduces and becomes thick and creamy. Transfer it to a bowl and keep it aside.

In the same pan, add 1 cup of sugar and spread it out. On a low flame, dissolve the sugar and cook until it caramelizes and turns slightly brown.

Then add the thick and creamy milk and mix well. The sugar should dissolve into the milk, forming a smooth mixture.

Add ½ teaspoon of cardamom powder and mix well.

Now add the 2 cups of grated coconut and mix everything together. Cook the barfi mixture until it starts leaving the sides of the pan and forms a dough-like consistency.

Add 1 tablespoon of ghee and mix well.

In a plate, place a sheet of butter paper. Spread almond slivers and pistachio slivers on the paper. Add the barfi mixture and level it evenly.

Set the barfi for 5-6 hours at room temperature or for 1-2 hours in the refrigerator.

Cut the caramel coconut barfi into your desired shape and store it in an airtight container.