DIWALI menu (sweets) - Coconut and pistachio burfee

INGREDIENTS:

145g tin of dessert cream

500g full cream milk powder

125g butter

125ml sugar

385g tin of condensed milk

145g tin of dessert cream

2 x 400g tins of coconut milk

green food colouring, to tint

125ml icing sugar

5ml ground cardamom

edible gold leaf and pistachios, to decorate

METHOD:

Rub the cream into the milk powder until the mixture resembles crumbs. Set aside for 60-90 minutes.

Grease a 20x20cm dish. Line with plastic wrap, leaving some of the wrap draped over the edge. Grease the plastic wrap with nonstick spray or butter.

Place the milk powder mixture in a food processor in batches and blitz until finely ground. Set aside.

Combine the butter, sugar, condensed milk, dessert cream and coconut milk in a pot and bring to the boil. Reduce the heat and simmer while stirring continuously to ensure it does not burn.

Once the mixture reaches the consistency of thick custard, remove from heat and add a few drops of food colouring.

Add the milk powder mixture in batches and stir well. Lastly, stir in the icing sugar and cardamom. Pour the mixture into the dish, and leave to set in the fridge overnight.

Loosen the excess plastic and lift the burfee out of the dish. Slice it into cubes and decorate with gold leaf and pistachios.