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INGREDIENTS
500g (5 cups) Klim milk powder
125ml (½ cup) nestle cream
125ml (½ cup) melted ghee (Clarified butter)
250ml (1 cup) sugar
125ml (½ cup) water
125 (½ cup) ground almonds
125ml (½ cup) thick ghee (Clarified butter)
500ml (2 cups) desiccated coconut
125ml (½ cup) nestle cream
3 ml (½ teaspoon) cardamom powder (Elachi (cardomom))
1 can (397g) condensed milk
Coloured slivered almonds for decoration
METHOD
Place Klim ½ cup nestle cream and ½ cup ghee (Clarified butter) in a mixing bowl and
rub until evenly mixed. Set aside.
Combine sugar and water in a saucepan. Allow to dissolve and
bring to the boil. Boil for ten minutes.
Add ground almonds, thick ghee (Clarified butter), coconut, extra nestle cream,
cardamom and Klim mixture.
Cook over low heat whilst stirring, until the mixture appears
dryish.
Add condensed milk and continue to stir over gentle heat until
mixture has thickened. (About 30 minutes).
Spread into a deep tray (28 * 18cm) and decorate with the
almonds. Allow to cool and cut into squares or triangles or
alternatively, roll into tiny balls and place into small paper
cups.
Note: Allow to set for 6 – 8 hours before cutting Burfee to
serve.
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