For the pandan layer combine the pandan extract with the condensed milk. In a microwave-proof mix the green condensed milk with the milk powder and microwave on high power for one minute at a time for four minutes. Remove from the microwave in between these one minute intervals and stir.
Grease a 6X8 metal tray or thali with plenty of any flavourless oil (I used groundnut).
Press the pandan layer into the metal tray with the back of a spoon, making sure it’s even all over. Set aside and allow to cool.
For the coconut layer combine the milk powder, condensed milk and coconut in a microwave-proof dish. Repeat the microwave process as in step one, but for three minutes this time. Remember to stir at one minute intervals so it doesn’t burn. Add the cardamom and saffron and combine quickly.
Place the coconut mixture on top of the pandan layer and press in tightly and evenly. Set aside and allow to cool.
Place the chocolate in a microwave-proof bowl and microwave on high for 30 second bursts until it has melted. Remove from the microwave and add the butter. Fold the mixture with a spoon until silky. Don’t overwork the chocolate.
Pour the chocolate over the cooled coconut layer and allow to set at room temperature. When the fudge has set, cut it into pieces with a sharp knife.