500g (5 cups) Klim milk powder

125ml (1/2 cup) nestle cream

125ml (1/2 cup) melted ghee

250ml (1 cup) sugar

125ml (1/2 cup) water

125 (1/2 cup) ground almonds

125ml (½ cup) thick ghee

500ml (2 cups) desiccated coconut

125ml (½ cup) nestle cream

3 ml (1/2 teaspoon) cardamom powder (elachi)

1 can (397g) condensed milk

Coloured slivered almonds for decoration

Method:

Place Klim ½ cup nestle cream and ½ cup ghee in a mixing bowl and rub until evenly mixed. Set aside.

Combine sugar and water in a saucepan. Allow to dissolve and bring to the boil. Boil for ten minutes.

Add ground almonds, thick ghee, coconut, extra nestle cream, cardamom and Klim mixture.

Cook over low heat whilst stirring, until the mixture appears dryish.

Add condensed milk and continue to stir over gentle heat until mixture has thickened. (About 30 minutes).

Spread into a deep tray (28 * 18cm) and decorate with the almonds. Allow to cool and cut into squares or triangles or alternatively, roll into tiny balls and place into small paper cups.

Note: Allow to set for 6 – 8 hours before cutting Burfee to serve.