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

Method

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.

Enjoy.