Burfee

CREDITS

Picture credit @world_cuisine2
Recipe credit @my_recipes_of_yesterday

INGREDIENTS

500g kilm (milk powder)Small Nestle Cream 155g1 teaspoon fresh Elachi (cardomom) powder2 cups milk2 tablespoon sugar125g butter375g sifted icing sugar

METHOD

Rub the nestle cream in the kilm..leave to dry few hours, use a sift or food processor to remove all lumps. For a smooth Burfee sift 3 to 4 times. Bring milk to boil, add sugar, sifted icing sugar and the butter. Boil all till thick and sticky. Remove from stove add the Klim mixture put back on the stove stirring continuously on low heat. Care should be taken the colour do not change Remove from stove * and leave to cool. For best results set or mound the next day..
*After removing from stove I have added pistachios essence and green colouring to half of the mixture.

POSTED ON

09 May 2021

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