Burfee

2017-06-29 06:01
Classic burfee.

Classic burfee.

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BURFEE is delicious sweetmeat that can make a celebration extra special. With Eid coming up, here is a simple recipe to make variations of this treat.

INGREDIENTS

· 1kg Klim milk powder

· 2 ½ cup milk

· 3 ¼ cup icing sugar

· 4 small tins Nestlé cream

· 85g butter

· 1 cup sugar

· Rose essence

· Powdered cardamon/elachi

METHOD

Rub the Klim into the Nestlé cream.

Allow to rest preferably overnight.

In the morning break up any visible lumps by blitzing batches of the powder in a food processor.

Sift (twice for a smoother burfee)

Dissolve the milk, butter, icing sugar, granulated sugar.

Bring to a boil for about 3 minutes.

Remove from heat and add the next 2 tins of cream

Re-boil for another 3-4 minutes or until it draws a small thread on the back of a spoon.

DON’T OVER COOK THE SYRUP

Stir the syrup into the Klim with a wooden spoon until you get a thick fudge like consistency.

Flavour with the rose essence and elachi.

Immediately mould into desired shapes or pat into a square dish.

This must be done quickly because the burfee sets very quickly.

Decorate as desired.

Store in a cool dry place until ready to serve.

VARIATIONS:

For pista burfee:

Add ½ cup ground pistachio nuts.

Tint lightly with green gel colouring.

Decorate with toasted pistachios and green glitter.

For almond burfee:

Add ½ cup ground almonds.

You may leave the burfee white or tint it a pale shade of pink.

Decorate with almond nibs.

For chocolate burfee:

Decorate with melted Lindt Dark Chillie Chocolate.

FOR COFFEE BURFEE:

Omit rose essence and add a drop of coffee essence and decorate with Lindt Dark Coffee Intense Chocolate.

- Food24

 

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