Burfee 1 tin klim 900g, 1 big tin nestle cream, 500ml fresh cream, 3 cups sugar, 1 & 3⁄4 cups water, slice butter, 1-2 tablespoon rose water, 3 teaspoon fine Elachi (cardomom). Mix klim & 1⁄2 tin nestle cream process & leave overnight. Sift in the morning. Cook fresh cream & other half nestle cream & butter on low for 20 minutes. Boil sugar & water when boils cook on low for 20 minutes. Add cream mixture & syrup to klim mixture & mix well. Leave overnight. Whisk next day in kenwood for few minutes not to soft. Mould into blocks & cover with glad wrap.