Burfee recipe by Keenan Blake

2 cups Icing sugar
500g Klim (full cream milk powder)
50ml Ghee or Butter
1 teaspoon Cardamon Powder
Colour almonds bits

2 cups White sugar
1 ¼ cups Water
Boil sugar and water together until the sugar is dissolved and its clear. Allow to cool down. In a bowl sift the icing sugar, Klim and cardamon powder together. Rub Ghee or Butter into Klim ,add the syrup to the mixture until it is smooth and creamy texture. Empty into a greased and lined baking tray or dish. Sprinkle with coloured almonds and refrigerate until set. When cold and set, cut in squares.

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