-500 gr Klim / nespray
-1 small tin nestle cream
-125 gr butter (softened)
-2 cups sugar
-1 cup water
-¼ teaspoon rose essence
In a deep mixing bowl- add Klim /
nespray,elatchi powderand add nestle
Add butter and repeat above action.
On stove in a medium sized pot- heat
syrup ingredients just until sugar is
dissolved. At this stage if you want
to colour your burfee add a few drops
of your choice of food colouring.
Combine crumb mixture to syrup- and
allow to simmer on low heat for a few
minutes- becareful not to scorch.
Remove from heat, allow to cool to
room temp, thereafter refrigerate
until hardened.(+/- 4 hours)
Once hardened- pipe into small cupcake
holders and dust with food glitter.
Mixture can also be put into greased
pyrex and sliced.
INFO / TIPS / CREDITS
By adding more butter- the burfee has
a richer taste to it.
Finely chopped nuts (almonds/ pista
etc) can be added to mix.