Burfee

INGREDIENTS

Burfee(Methai/ Sweetmeat)
Recipe cred: @mama_taught_me_well
INGREDIENTS:500g klim (1 packet),1 small tin Nestle cream,3 tablespoon ground almonds,1 teaspoon elachie powder (cardamom),1 tablespoon desiccated coconut.
Syrup:¾ cup water,2 level cups castor sugar,2 oz butter,Rose essencepinch of elachie powder.
*Crushed almonds – (coloured in red and green food colouring) as garnish.

METHOD

1. Mix together klim, coconut, almond powder, elachie powder and nestle cream and leave aside.2. In a coffee grinder, grind the mixture, little at a time, until fine like powder.3. In a deep saucepan boil water and sugar to make syrup, stirring the entire time. The syrup will be done when you are able to make a ‘web’ between your forefinger and thumb.4. Add into syrup: butter, rose essence to taste & elachie powder.5. Pour a little at a time syrup into dry mixture and mix, until binded. Do not pour all of syrup in, it may not be needed and will make burfee too wet.6. If you would like burfee to set a little stiffer, then heat a stove plate on medium heat. When the plate is heated switch it off and place an enamel bowl with the burfee in it, and allow to cook a little, with a hand beater to make it smoother. (Otherwise skip this step)7. Pour into a greased pyrex dish (that has a lid that seals). Sprinkle coloured crushed almonds and cool. When cooled, cover with lid.8. Leave in fridge overnight to set.9. Cut into squares or diamonds.10. If you wish to have a different shape, grease silicone moulds and lightly stuff burfee in. Then remove and refrigerate again so it holds shape.#mamataughtmewellrecipes
Note:Burfee is kept fresh when cling wrapped and kept in an air tight container in the fridge.If you would like to make and keep aside burfee for an occasion it can be placed in the freezer, once again making sure it is cling wrapped and placed in an air tight container.

Burfee handbag with edible shoes and costume jewellery. (burfee clingwrapped under the plastic icing)

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