Try and use shredded coconut, it comes out better. Unsweetened shredded coconuts are available in market.

Method:
In a deep non stick pan add shredded coconut and whole milk bring to boil.

Lower the heat and cook till milk is reduced to less than half’, stirring occasionally.

Add milk powder little by little and keep stirring.

Stir for 5 to 10 minutes or when it forms into a lump.

Pour condense milk little by little while keep stirring.

Add saffron, cardamom, nutmeg and ghee, keep stirring.

when it leaves the pan it is ready.

Spread into two, 12 inches diameter  prepared trays, smooth burfee on the top using flat spatula.

After it is cold cut into diamond shape. Store in the refrigerator or in the freezer  (stays fine for 10 days in the refrigerator).