In the powdered milk add enough evaporated milk to knead it into a hard dough. Roll it up into a hard ball and keep it in the freezer for 15-20 minutes.
Then take it out and grate it with a corase grater. In a pot heat the oil and add the illaichi seeds, grated milk, sugar and water and cook on low heat and keep stirring till the water has dried and it starts to come together and leaves the sides of the pot.
Add a few drops of kevera essence(optional) and set in a flat dish. When cool cut into pieces.
COCONUT BURFI - Do not add water. Add grated coconut according to taste and yellow food color.
PISTA BURFI - Add chopped pista according to taste and green food color.