Grate about 2.5 cups of fresh coconut and blend it in a mixer along with ¼ cup of milk and cardamom seeds , to get a semi fine coconut .

Transfer the blend coconut into a bowl and set aside for about 20 to 30 minutes, this helps to get good flavour and texture to coconut barfi.

In a thick bottom pan, heat 1 tablespoon og ghee/ clarified butter.

Add blended coconut, stir well and cook on a low heat.

Keep stirring often , sugar dissolves completely and when there is very less moisture content , it starts to leave the edges.

Now add in another 1 tablespoon of ghee , cardamom powder , edible camphor ( if using) and mix well.

Keep stirring , at this stage it becomes hard to stir and starts to leaves the edges just reaching halwa consistency.

Now remove it from stove and spread on a greased tray . plate.

Spread evenly and tap firmly smoothing the top.

After 5 minutes , when its still warm , precut into desired shape.

Now after 15-20 minutes , when its completely coolsdown. Cut on marked lines and serve.

Stays good for 2-3 days in room temperature and stays good upto a week in refrigerator.