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.