Rinse and pit 250 grams of fresh cherries. Chop them into small pieces and set aside.
In a heavy-bottomed pan, heat 1 tablespoon of ghee on medium flame. Add 200 grams of grated khoya (mawa) and cook for 5-7 minutes, stirring continuously until it becomes soft and smooth.
Add 150 grams of sugar to the khoya and mix well. Cook for another 5 minutes, stirring continuously until the sugar dissolves and the mixture thickens.
Add the chopped cherries to the khoya mixture and mix well. Cook for another 5-7 minutes, stirring occasionally until the cherries are well incorporated and the mixture becomes thick.
Grease a square or rectangular tray with a little ghee. Pour the cherry barfi 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 cherry barfi to cool completely and set for at least 2 hours or until firm.
Gently remove the cherry barfi pieces from the tray and serve. Store any leftovers in an airtight container at room temperature for up to a week.