-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 cream-make crumbs.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- be careful 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
By adding more butter- the burfee has a richer taste to it.
Finely chopped nuts (almonds/ pista etc) can be added to mix.