Klim Burfee

2017-06-21 06:02


500 g Klim

1 small tin Nestlé cream

½ tsp elachie powder

2 cups milk

½ tsp rose essence

2 T sugar

375 g sifted icing sugar

125 g butter

½ cup almond powder


Rub Nestlé cream into Klim and leave overnight.

Process in a food processor or in food mixer.

Sift and remove all lumps.

Bring the milk to boil and add sugar, sifted icing sugard, butter and rose essence.

Boil all together till sticky.

Add the Klim and almond powder, cook for a few minutes, stirring continuously on very low heat.

Care should be taken that the colour of burfee does not change.

Remove from heat, stir occasionally until cool.

Set in pan and sprinkle with slivered, coloured almonds.

Taken from recipe book Everything Homemade


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