1 small tin nestle cream
1/2 cup almonds (ground)
1/2 cup coconut
1 tsp rose essence
Empty klim into a dish, add nestle cream and mix well, leave to dry for a while or overnight. Once dried magimix and add almonds, coconut, elachi, butter and essence.
Make a syrup with 500gr icing sugar and 11/2 glasses cold water, boil until thick without stirring too much. Remove from heat and add to klim mixture while still hot, pour little at a time until burfee forms, burfee can be set in a bowl, scooped or made and decorated as desired.
¾ cup icing sugar
¼ cup oil
1 cup klim
Enough flour to form soft dough
Cream butter and sugar, add oil and beat…add klim and 1 tsp elachi,and flour to make soft dough, do not add too much at once, dough gets quickly dry. Roll out and cut out shapes with a cutter. Bake at 180 till pink and decorate as desired.
BURFEE FALOODA DESSERT
1 litre of milk (reserve 1 cup)
2 tsp of Falooda/China grass powder
2 tab of custard powder
Half cup of nespray/klim
Half a tsp of elachi powder
1 tin of condensed milk
1 tin of nestle cream (reserve half the tin for the top)
Drop of rose essence
Heat the milk on the stove with Falooda powder till it comes to a simmer. Mix the custard powder and nespray in the 1 cup of cold milk you kept aside and add to milk when it starts to simmer. As soon as it thickens remove from stove. Whisk in the condensed milk and nestle cream, and add the elachi powder and rose essence. Put into little ramekins or big dish and allow to set. Then spread on remaining nestle cream and decorate as desired.
2 cups milk
¾ cup semolina
4-6 tblsp klim(make a paste with milk)
Elachi essence/ or 2tsp elachi powder
1 cup sugar
1/2 – 1tub fresh cream
Almonds and pistas
1tsp vanilla essence/ saffron
Beat together the egg, milk, sugar, elachi essence & cream and vanilla essence! Melt the butter in a heavy based pot, add sojee and braise for 10min- add in the milk mixture & simmer till it thickens slightly, add the saffron & klim & mix with a wooden spoon on low heat for ± 10 minutes. Steam on low with the lid closed for another 10 minutes or alternatively put it in an oven-proof pot & steam it in the oven for ± 15-20 minutes on 180°C.- burfee sojee
Decorated with badams and pistachios!
COURTESY KHATIJA EBRAHIM