Wash and peel 250 grams of ripe peaches, then chop them into small pieces.
In a heavy-bottomed pan, heat 1 tablespoon of ghee on medium flame. Add the chopped peaches and cook for 5-7 minutes, stirring occasionally, until they become soft and mushy.
Add 200 grams of grated coconut to the pan and mix well with the cooked peaches. Cook for another 5 minutes, stirring continuously.
In a separate pan, heat 200 grams of sugar with 1/4 cup of water on low flame. Stir until the sugar dissolves completely and forms a thick syrup.
Pour the sugar syrup into the peach and coconut mixture, and mix well. Cook on medium flame for 10-12 minutes, stirring continuously, until the mixture thickens and starts to leave the sides of the pan.
Grease a square or rectangular tray with a little ghee. Pour the peach and coconut mixture into the tray and spread it evenly. Allow it to cool for 10-15 minutes.
Once the mixture has cooled slightly, cut it into square or diamond-shaped pieces. Allow the barfi to cool completely and set for at least 2 hours before serving.