Mix the milk powder and 80ml of water in a bowl, until mixture just comes together in a ball. Cover with plastic wrap and set aside for 2 hours or until dough firms. Crumble into a separate bowl. Bring 125ml of water to the boil in a saucepan over high heat, then stir in the sugar. Reduce the heat to medium and gradually stir in the crumbled dough. Stir in the coconut and cook, stirring continuously, for 5 minutes or until mixture thickens and comes away from the side of the pan.
Spread half of the mixture onto a greased plate or oven tray to form the burfi base. Colour the remaining mixture with food colouring and spread over the burfi base. Using a knife, score into 16 squares and refrigerate for 6 hours or until firm. Cut the burfi into squares, using score marks as a guide, to serve.
Photography by John Laurie. Food preparation by Angela Nahas and Julie Ballard.