250 rama / butter 500g Klim powder 500g icing sugar 240g nestle cream 1 teaspoon Elachi (cardomom) powder (Can add a drop of rose essence. I don't like it) Coloured Almonds / glitter for deco
Cream rama / butter in a mixing bowl. Add icing sugar & mix well. Add Elachi (cardomom) & klim. Mix until u have a crumb texture. Add the nestle cream and mix until mixture is a bit sticky. I use the electric hand mixture from beginning to end as it gives you a very smooth texture). Place mixture onto a baking tray and flatten using a tumbler. Decorate with almonds / glitter. Burfee is ready to eat. I butter the baking pan a little and add lunch wrap with a bit of butter as well. Easier to cut and remove.