Ingredients: 1/4 cup butter,Oil to grease the tray,1/2 teaspoon cardamom powder,1/4 cup coconut (dessicated or fresh),1/2 cup condensed milk,1 cup milk chocolate, chopped into small pieces,1 1/2 cups whole milk powder,1 1/2 teaspoons pandan extract,1 small pinch saffron
Instructions:
- For the pandan layer combine the pandan extract with the condensed milk. In a microwave-proof mix the green condensed milk with the milk powder and microwave on high power for one minute at a time for four minutes.
- Remove from the microwave in between these one minute intervals and stir.Grease a 6X8 metal tray or thali with plenty of any flavourless oil (I used groundnut).Press the pandan layer into the metal tray with the back of a spoon, making sure its even all over. Set aside and allow to cool.For the coconut layer combine the milk powder, condensed milk and coconut in a microwave-proof dish. Repeat the microwave process as in step one, but for three minutes this time. Remember to stir at one minute intervals so it doesnt burn.
- Place the coconut mixture on top of the pandan layer and press in tightly and evenly. Set aside and allow to cool.
- Place the chocolate in a microwave-proof bowl and microwave on high for 30 second bursts until it has melted.
- Remove from the microwave and add the butter. Fold the mixture with a spoon until silky. Dont overwork the chocolate.
- Pour the chocolate over the cooled coconut layer and allow to set at room temperature. When the burfi has set, cut it into pieces with a sharp knife.
