Kriya Gangiah's Burfee



500 gram powdered milk
1 cup fresh cream
290 gram Nestle dessert and cooking cream
1¼  cup icing sugar
¼ cup butter
2 tbsp ground almond
1 tspn cardamom
¼ tspn rose essence

1.     Add fresh cream, Nestle cream, butter and icing sugar to a large saucepan and heat on low to medium heat.
2.     Use a whisk and mix well. Once mixture starts bubbling remove from heat
3.     Sift the powdered milk and add to the cream mixture. Use a whisk and mix well. Ensure that there are no lumps
4.     Mix in the cardamom, rose essence and ground almond
5.     You can pat the mixture into a square dish lined with cling wrap and refrigerate and cut into squares after 2 hours or transfer the mixture into a bowl, refrigerate for 2 hours and then mould into desired shapes

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