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Add the ricotta cheese and 2 tbsp ghee to a non stick pan over medium high heat.
Constantly stir and let the liquid burn for about 15 minutes until the cheese has thickened.
Once the ricotta cheese reduced in half, add the condensed milk, milk powder, 2 tbsp ghee, and the rose water into the pan.
Constantly stir and let that reduce for about 5-10 minutes.
Remove from heat, mix in another 2 tbsp ghee, and food coloring to make it pink.
Pour into an 8 x8 pan (lined with parchment paper), and let the barfi mixture cool to room temperature.
Let the barfi cool and firm in the fridge for 1 hour.
Cut and enjoy!