Ingredients
500g  Klim Powder Sachet or tin
250ml Fresh Cream
1 small tin Nestle Cream (155g)

Syrup
½ Cup Rose water
1 Cup water
2 Cups sugar
¾ Cup ground almonds
1 tsp ground elachi
2 tblsps melted ghee

Method

1. Make Mawa with fresh cream only (boil till thick allow to cool)
2. Empty Klim in a dish and add nestle cream and fresh cream that has been boiled.
3. Rub in to resemble bread crumbs.
4. For better Burfee leave this overnight.
5. Grind mixture in coffe grinder and add ground almonds and elachi.
6. Make a sticky syrup, when syrup is lukewarm add to the klim mixture.
7. Add 2 tblsps of ghee and cover
8. Leave in refrigerator for ½ hour.
9. Decorate with colored sliced almonds.
10. Slice or use fancy cutter.

PISTA BURFEE
Use the same recipe as above but instead of ¾ cup almonds add ¾ cup ground pista. Add a drop of green colouring.
Burfee must be very light in colour. Decorate with sliced pista.