Burfee (22.10.07)

500g Klim nestle Cream

Syrup:

1 ½ cups icing sugar

1 ½ Tbsp Sugar

¼ cup condensed milk

1 cup fresh milk

250ml fresh cream (Boil slowly till it makes 1 cup and set aside)

Rose essence (Few drops)

Elachi (Fine)

20zs Butter

Method:

Rub the Klim and cream together and leave aside overnight.

Put through food processor the next day.

Boil the Icing sugar, sugar, condensed milk and fresh milk +- 15 min then add 20zs butter and fresh cream & boil +- 1 -2 min. Remove and add to Klim mixture. (Do not add all the syrup) add the essence & elachi and leave overnight to rest.

Add more syrup if required the next day.

Sahpe into blocks or scoop with an ice cream spoon decorate with coloured almonds.