Burfee Two

RECIPE

BURFEE
500g nespray/klim
155g nestle dessert cream
500g icing sugar
Fine Elachi (cardomom)
1&½ teaspoon Rose water
Add half tin of dessert
cream to nespray & process.
Top the other half of cream
with water,pour into a heavy
based pot,add icing
sugar.Bring mixture to
boil,add rose water & fine
Elachi (cardomom).
Pour nespray mixture
in,remove pot from heat &
stir well,quickly.
Rub a little ghee (Clarified butter) in
rectangular pyrex dish &
pour mixture in.
Put little milk to smooth out
the top,sprinkle coloured
slivered almonds & leave to
set.
TIP:At the stage where u
process the nespray &
dessert cream,once thats
done u can leave mixture
overnight,covered to dry out
& then process again.This
will make it more fine.Some
people like a smooth
burfee,others like my mum
like it a bit coarse.
I dont know if I read this tip
on this page or if someone
told it to me.

WOULD YOU LIKE TO ?

COMMENTS