firstly, in a large kadai take 2 cup coconut and 1 cup condensed milk.

mix well, keeping the flame on low.

make sure to keep stirring until the mixture changes colour and forms a lump.

now add ¼ tsp cardamom powder and 1 tsp ghee. mix well.

further, divide the mixture into 3 equal parts to make tiranga burfi, else you can directly set.

transfer into 3 different bowls and mix 2 drops saffron food colour to one part and 2 drops green food colour to another part leaving one part as it is.

spread the green layer and flatten with a cup.

further spread plain coconut layer followed by saffron layer and flatten with a cup.

allow to rest for a couple of minutes or till it sets completely. now reverse and cut into square pieces.

finally, serve tiranga coconut burfi or store in an airtight container (refrigerate) and enjoy for a week.