Burfee

INGREDIENTS

Burfee(Methai/ Sweetmeat)
Recipe cred: @when_ruhana_cooks
INGREDIENTS:500g milk powder,170g rainbow dessert cream,¼ cup ground almonds,1 teaspoon cardamom powder,2 tablespoon desiccated coconut.
Syrup-¾ cup water,2 cups castor sugar,60g butter,Rose essence/water½ teaspoon cardamom powder.
*Crushed almonds – (coloured in red and green food colouring) as garnish.

METHOD

1. Mix together milk powder, coconut, almond powder, cardamom powder and dessert 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 syrup ingredients. The syrup will be done when you are able to make a ‘web’ between your forefinger and thumb.4. Allow to cool a little.5. Pour syrup into milk powder mixture, a little at a time and mix, until binded. Do not pour all of the syrup in, it may not be needed, and will make burfee too wet.6. If you would like the 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. (This is more for moulding burfee, as I did in the handbag in image. 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 the soft burfee in. Then refrigerate so it holds shape and remove from moulds.#whenruhanacooks#ruhanaebrahimrecipes
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.

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