Burfee Dessert

CREDITS

📸 @thedazzlingdishes

RECIPE

1 liter milk 2 teaspoon ghaas powder 2 tablespoon maziena 3 tablespoon klim powder 3 tablespoon custard powder ¼ teaspoon Elachi (cardomom) powder 1 tin condensed 1 tin nestle dessert cream (big)
Mix maziena, klim and custard powder together with ¼ cup milk. Add remaining milk with rest of ingredients except for the nestle cream. Add the ¼ cup milk mixture to the remaining milk and bring it to boil stirring continuously until thick. Lastly add ½ tin nestle cream and mix. Pour into mould cool refrigerate. Remove from mould jus before serving add remaining cream over the set ghaas and sprinkle with almonds.

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