Milk Coconut Barfi
4 cup powdered milk
1 cup desiccated coconut
1 cup caster sugar (or can use icing sugar than it is 1 and ½ cup icing sugar)
1 teaspoon crushed cardamom (optional if you don’t like cardamom you don’t have to add it)
1 teaspoon powdered nutmeg
600 ml cream (thicken or cooking cream)
1 square cake tin or casserole dish
1 tablespoon oil
Mix the entire ingredient in a microwave safe deep container. Apply oil to a square cake tin or a casserole dish and keep that aside.
Now microwave the milk mixture on high for 5 mins. Do not put any lid on the microwave container. After 5 minutes, take the container out of the microwave, stir the milk mixture. Put it back into the microwave and then microwave for another 5 minutes. Please keep an eye on the container and its content that it does not overflow. After another 5 minutes, take the container out and stir the milk mixture again. Now microwave it for another 3-5 minutes until the mixture looks less liquids and more creamy in texture. Do not microwave it for longer than 3 or 5 minutes. After the additional 3 minutes the milk barfi is ready. Now pour the entire mixture in a square cake tin or casserole dish. Spread it evenly and let it cool. Sprinkle powdered nutmeg on top. Nutmeg gives the milk fudge a nice aroma. While milk fudge is cooling you can sprinkle hundreds and thousands or garnish it with sliced almonds. Once it is totally cooled, cut it into square and serve.