Methods

1. To make the dulce de leche, remove the paper wrapper on the can of sweetened condensed milk and place the can in a saucepan. Cover the can with enough water so that the can is completely submerged underwater. Place the saucepan on the stove over medium heat and bring the water to a boil, then turn the heat down and simmer for 3 hours. Keep a close eye on the pan, as you might need to top off the pan with more water as it evaporates. When done, remove the can and let cool completely.
2. To make the penda, start by preheating the oven to 315°F (149°C) and line a baking sheet with parchment paper. Spread the milk powder in a thin layer on the parchment-lined baking sheet. Bake for 9 to 10 minutes, or until the powder is golden brown.
3. Pour the toasted milk powder into a nonstick pan with the dulce de leche over medium-low heat. Stir for 3 minutes. Add the ghee, milk, cinnamon, and salt and mix well. Continuously stir the mixture for 5 minutes, or until the mixture thickens and starts leaving the sides of the pan. Remove the pan from the heat and cool for 5 minutes.
4. Grease your hands with ghee and roll 1 tablespoon (15 g) of the dough into a ball. Repeat with the rest of the dough. Gently flatten the balls with your hands and use your pointer finger to create a little divot in the middle of each penda.
5. Set up a bain-marie by bringing a small pot of water to a boil and placing a small bowl on top of the pot, making sure the bowl does not touch the water. Add the chocolate and coconut oil to the bowl and stir until melted, about 2 minutes. You can also add the coconut oil and chocolate to a microwave-safe bowl and microwave until the chocolate is melted, about 1 minute. Mix well and pour the chocolate into a small sandwich bag. Snip off the end and pipe the chocolate into the divots in each penda. Top with a sprinkle of the flaky sea salt. Let the penda set for at least 3 hours. The texture will become less chewy as they set over time. Store in an airtight container for up to 2 weeks.