Burfee Popcorn

CREDITS

Rec credit: @when_ruhana_cooks
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RECIPE

1 large packet Diddle Daddle popcorn2-3 thick fingers Burfee (OR substitute with 3-4 tablespoon milk powder, rose essence to taste & ½ -1 teaspoon elachie powder)1x Large slab (180-200g) Milkybar or good quality white Chocolate (chopped)Colored badaam (almonds) slivers
Method:1. Place the Diddle Daddle popcorn on a large sheet tray.2. Melt the burfee in a double boiler, then add in the chopped Milkybar and mix together.3. Drizzle over the popcorn.4. Sprinkle the almond slivers over.5. Leave to cool and set.6. Break apart and store in airtight glass jars or in airtight containers.
Note: if not using the burfee, melt the white chocolate and whisk in the milk powder, cardamom and essence. Make sure it is whisked in properly. Do not over heat the white chocolate or it will split and become oily or cease and clump up. #mamataughtmewellrecipes#cookwithmeruhana

POSTED ON

15 Apr 2017

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