HKC 8.2: BURFI

Melt the butter. Add sugar and mix together. Add the whole milk, stir and bring to a boil on medium flame. Lower flame and add powdered milk, a little at a time. Keep stirring and add coconut and nuts. When all powdered milk is added, stir to get out all lumps. Use an electric beater if you have one. Lightly butter a rectangular or square cookie sheet. Pour burfi mixture onto the sheet and refrigerate. When it is cold and hard, remove it from sheet and cut into small diamonds. Place the diamonds on a plate. You can sprinkle finely chopped pistachios on top. For an added nice touch, mash a ripe banana and add it during the cooking.