First, soak 3 cups of desiccated coconut in 1.5 cups of milk & keep aside, covered for 30 minutes.
Line a baking tray with parchment paper. Keep it aside.
Next, Mix 1 cup of milk powder in 1/2 cup of milk and stir it nicely.
In a wide non-stick pan, heat 2 tbsp of ghee on medium heat
Add the mix of milk powder & milk and add fresh cream to it.
Cook for 2 minutes on low flame.
After 2 minutes add few strands of kesar and cook for few more minutes.
When starting to thicken, stir in coconut soaked in milk to it, until well combined.
Cook on low-medium flame for 6-7 minutes.
Next, add 1 cup powdered sugar. Keep stirring until the sugar melts completely.
Cook for few more minutes until the mix starts to leave edges & looks like dough. It should be dense yet moist.
At this point, add cardamom powder and mix nicely.
Turn off the heat. Do not overcook or brown the mix.
Transfer the mix to the tray lined with parchment paper or a greased tray . Smoothen and level the barfi using a spatula. Garnish with chopped nuts.
Leave to set at room temperature for 3-4 hours. Cut into squares .
Enjoy