500g klim Powder (or other full cream milk powder)
125g (½ cup) butter
155 (1 small tin) Nestlé’s cream
25 ml (2 tablespoons) sugar
390g (3 cups) icing sugar
250 ml (1cup) water
5 ml (1 teaspoon) crushed elachi / cardamom
5 ml (1 teaspoon) fine elachi / powder
125 ml (½ cup) freshly blanched, ground almonds
2 ml (½ teaspoon) rose essence
Those who prefer very sweet burfee may use 500 ml ( 4 cups icing sugar).
If preferred use only ¼ up of ground almonds.
To get best results start the burfee the previous night and let the mixture rest
Mix powdered milk and cream well together so that the mixture resembles fine breadcrumbs. Rest mixture overnight or at least a few hours.
Put small amounts of mixture into a coffee grinder and process each lot for 40 to 60 seconds. (A coffee grinder gives best results however you may use your food processor or an almond grinding machine.
Add elachi and ground almonds to mixture.
In a large enamel or waterless cooking pot mix sugar and water and dissolve. Put on heat and add butter and when sugar and butter is well dissolved (after about 2 minutes boiling time) add the icing sugar and rose essence and simmer till sugars well dissolve. If you pour the syrup from a spoon it will look like yellow syrup. (This will take about 4 minutes)
Switch off heat and quickly add to syrup the milk / almond mixture. Mix well vigorously with spoon till mixture is well saturated with syrup.
(This takes just a minute or two) mixture will still look like thick cake batter.
6. Remove mixture from heat and allow to cool in pot. Cover with lid and allow to rest for 12 to 15 hours. This will give time for the powders to hydrate and the burfee to settle.
7. Beat burfee in bowl of cake mixer for a few minutes. It will now be light and creamy, but firm enough for you to form into blocks or scoop with.
8. Decorate with tinted almonds.