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!
And I know what you mean about starting new traditions. I often feel that we are losing our old traditions, tastes..even the aromas of what we cook and eat aren't the same anymore. And festivals are so much about the nostalgia of all the food and aromas which was part of our childhood. We (A couple of other friends and I) decided that we will start a new Diwali tradition by cooking together and sharing with friends and family. We made 300 chocolate chip cookies and some methi mathris this year and while that is a bizarre combination, it was a lot of fun and excitement capturing the past.
Hopefully we will do this every year. Maybe next year it will be this barfi!