1 kg Klim milk powder
2 ½ cups milk
3 ¼ cups icing sugar
4 small tins nestle cream
1 cup sugar
Rub the Klim into the nestle cream. Allow to rest preferably overnight.
In the morning break up any visible lumps by blitzing batches of the powder in a food processor.
Sift (I sift it twice for a smoother burfee)
Dissolve the milk, butter, icing sugar, granulated sugar. Bring to a boil for about 3 minutes.
Remove from heat and add the next 2 tins of cream
Re-boil for another 3-4 minutes or until it draws a small thread on the back of a spoon get
DONT OVER COOK THE SYRUP
Stir the syrup into the Klim with a wooden spoon until you get a thick fudge like consistency
Flavour with the rose essence and elachi
Immediately mould into desired shapes or pat into a square dish. This must be done quickly because the burfee sets very quickly.
Decorate as desired.
Store in a cool dry place until ready to serve.
I divide the burfee into three parts after I add the syrup to give a little variety.
For pista burfee:
Add ½ cup ground pistachio nuts
Tint lightly with green gel colouring
Decorate with toasted pistachios and green glitter