\n
BURFEE\/SWEET MEAT<\/span><\/strong><\/p>\n 500gr klim<\/span> BURFEE BISCUITS<\/span><\/strong><\/p>\n 250g butter<\/span> BURFEE FALOODA DESSERT<\/strong> <\/span><\/p>\n 1 litre of milk (reserve 1 cup) <\/span> BURFEE SOJEE<\/span><\/strong> COURTESY KHATIJA EBRAHIM<\/span><\/em><\/p>\n","protected":false},"excerpt":{"rendered":" BURFEE\/SWEET MEAT 500gr klim1 small tin nestle cream1\/2 cup almonds (ground)1\/2 cup coconutElachi100gr butter1 tsp rose essenceEmpty 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 […]<\/p>\n","protected":false},"author":1,"featured_media":53836,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[111],"tags":[],"class_list":["post-15590","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-sweet-box"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2021\/07\/burfee.png?fit=400%2C200&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-43s","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-26 19:02:36","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/15590","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=15590"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/15590\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/53836"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=15590"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=15590"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=15590"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 small tin nestle cream<\/span>
1\/2 cup almonds (ground)<\/span>
1\/2 cup coconut<\/span>
Elachi<\/span>
100gr butter<\/span>
1 tsp rose essence<\/span>
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.<\/span>
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.<\/span><\/p>\n
\u00be cup icing sugar<\/span>
\u00bc cup oil<\/span>
1 cup klim<\/span>
\u00a0Enough flour to form soft dough <\/span>
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.<\/span><\/p>\n
2 tsp of Falooda\/China grass powder<\/span>
2 tab of custard powder<\/span>
Half cup of nespray\/klim<\/span>
Half a tsp of elachi powder<\/span>
1 tin of condensed milk<\/span>
1 tin of nestle cream (reserve half the tin for the top) <\/span>
Drop of rose essence <\/span>
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.
<\/span><\/p>\n
1 egg<\/span>
2 cups milk<\/span>
125g butter<\/span>
\u00be cup semolina<\/span>
4-6 tblsp klim(make a paste with milk)<\/span>
Elachi essence\/ or 2tsp elachi powder <\/span>
1 cup sugar<\/span>
1\/2 – 1tub fresh cream<\/span>
Almonds and pistas<\/span>
1tsp vanilla essence\/ saffron
<\/span>
Beat together the egg, milk, sugar, elachi essence & cream and vanilla essence!\u00a0 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 \u00b1 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 \u00b1 15-20 minutes on 180\u00b0C.- burfee sojee<\/span>
Decorated with badams and pistachios!<\/span><\/p>\n