Add 1.5 cups sugar to a pan. 

Add 1.5 cups of water and bring to a boil.

When the sugar is dissolved, add ¼ tsp of cardamom powder.

When the syrup boils slightly and comes to a 1 string consistency, add 400g desiccated coconut.

Put on medium heat and stir.

After 10 minutes or when the coconut mixture thickens, divide the mixture into 2 equal parts.

Transfer one part to a bowl.

Then add 1/4 cup of rose syrup to the remaining mixture in the pan.

Stir it for 2 - 3 minutes, then turn off the flame and set it aside.

Line a pan with parchment paper.

Spread the white layer and press it with a spoon.

Then spread the rose layer and flatten it with a spoon.

Let it rest for up to 3 hours and then cut it into small pieces.

Yummy rose coconut burfi is ready to serve.