Creamy Smooth Burfi

RECIPE

Tip for Burfi always dont use all the syrup add as you require
500 ml fresh cream cream
(1 large can Nestle Dessert cream can be substituted plus ¼ cup milk)500g Icing Sugar (½ cup can be removed if you do not want too sweet)Add 1 teaspoon butterRose essence¾ teaspoon crushed Elachi (cardomom) Bring To boil stir to avoid scorchingOnce it bubblesREMOVE from stove ANDADD quickly the 500g SIFTED KLIM. POWDERStir till it's a smooth pasteUse an electric hand mixer to make it more smooth or a food processor Pour into a foiled lined casserole to set the burfiSprinkle nibbed or sliced coloured almonds over the Burfi (optional: little crushed Elachi (cardomom) and crush a small pinch of saffron) Allow to set in a cool place cut into blocks before serving Keep refrigeratedEnjoy

INFO & TIPS

OPTIONAL:FOR A GRAINY TEXTURE
Dessicated coconut or finely powdered almonds can be added into the mixture )

POSTED ON

29 Dec 2017

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