1 kg Klim milk powder

2 ½ cups milk

3 ¼ cups icing sugar

4 small tins nestle cream

85g butter

1 cup sugar

Rose essence

Powdered cardamon/elachi

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.

Variations:

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