First I mixed 100 grams dessicated coconut with 2 tsp of milk powder. Then, I mixed 75 grams sugar with 1/2 cup water and cooked it until it was a thick syrup. Added the coconut, milk powder and stirred around for around 5 minutes, until the mixture started to stick to the pan.
Then I poured the mix into my 6 inch tart tin and spread it around. I had some macadamia praline lying around from last week's cupcakes so a layer of that went on top of the hot fudge. Cut it into square when cool for a lovely nutty flavored coconut barfi.
Hope your diwali's as sweet this year!