1 kg white sugar
1 cup water
500g milk powder
Combine sugar and water in heavy saucepan. Cook over low heat
stirring, until syrup reaches hard crack stage.
Pour in milk powder, quickly, stirring all the time. Immediately
pour liquid onto buttered tray.
After several minutes, the barfi has cooled sufficiently that you
can cut it. You should not cut it straight away, because the barfi
will come off on the knife. Nor should you wait too long, or it
will not cut properly, it will shatter.