Fresh Cream Burfee - Flop Proof

CREDITS

Tayyibah
@drooling_dishes_

Bismillah.

INGREDIENTS

500g Nespray. Big tin Nestlé cream1 teaspoon Elachi (cardomom) powder 1 tablespoon of ground almonds. 1 and ¾ cup sugar 1 cup of water 1 teaspoon rose essence (optional )500ml fresh cream1 heap tablespoon of ghee (Clarified butter) Colored almonds to decorate

METHOD

1. In a bowl add 500g Nespray. Add in ¼ of the the big tin Nestlé cream and rub together to form breadcrumbs. Then leave to stand for about half an hour.
2. Press through and sieve the Nespray mixture about 2-3 times. Then into that mixture sieve in 1 teaspoon Elachi (cardomom) powder and 1 tablespoon of ground almonds.
3. Prepare syrup by boiling 1 and ¾ cup sugar, 1 cup of water and 1 teaspoon rose essence (optional ). Boil for 8 minutes until sticky.
4. Separately on medium to low heat boil 500ml fresh cream, ¼ of a big tin of Nestlé cream and 1 heap tablespoon of ghee (Clarified butter) for 20 minutes until thick.
4. Mix the sugar syrup with the fresh cream mixture. Then add to the Nespray mixture. At this point I used use am electric hand mixture and mixed to ensure my burfee is smooth.
5. It will be soft but don't worry. Now place in moulds / pyrex and refrigerate until set. Garnish with almonds and rose petals. ENJOY😍

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