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EASY BURFEE

Paz
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Cook Time 20 mins

Ingredients
  

  • 290 g Nestle dessert cream
  • 5 tbsp soft ghee
  • 1 cup icing sugar
  • 1 tsp ground cardamom
  • 2 tbsp rose water
  • 2⅓ cups Klim milk powder
  • almond slices (coloured with food colouring)

Instructions
 

  • In a large clean saucepan over medium-low heat, pour in the cream, ghee and icing sugar.
  • Mix well.
  • Add in the cardamom and rose water.
  • Stir well.
  • Slowly add the milk powder in small quantities, stirring continuously until the mixture thickens and leaves the sides. You may need to add more klim powder or less depending on your consistency.
  • Once soft and cooked through, decant the burfee into a large glass dish or into silicone moulds for fancy shapes.
  • Decorate with colourful almonds.
  • Leave to set in the fridge for 90 minutes.
  • Slice and serve.
  • Store leftovers in an airtight container in the fridge.

Notes

Ensure that your burfee is cooked through, otherwise it will not set well.