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Burfee (19.02.09)

Feb 19, 2009


 

5 cups Klim Milk powder

½ cup Nestle Cream

½ cup melted butter

½ cup sugar

½ cup water

½ cup ground almonds

½ cup thick ghee

2 cups desiccated coconut

½ cup nestle cream

½ tsp cardamom powder / Elachi

½ tsp condensed milk

Coloured slivered almonds for decoration

 

Method:

 

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

Combine sugar and water in a sauce pan

Allow to dissolve and bring to the boil.

Boil for ten minutes

Add ground almonds, thick ghee, coconut, extra nestle cream, cardamom and klim milk mixture

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

Add condensed milk and continue to stir over gentle heat until mixture has thickened

Spread into a deep tray and decorate with almonds

Allow to cool and cut into squares or triangles or alternatively roll into tiny balls and place into small paper cups.

 

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