A quick and easy smooth creamy so soft burfee that it will melt in your mouth. I normally make burfee the long old fashion way, but I was really craving it and made it my own little way, nothing fancy just perfect for home.
500ml fresh cream
1 can Nestle Dessert cream
2 tbsp milk
500g Icing Sugar (½ cup can be removed if you do not want too sweet)
1 tsp butter
Drop of rose essence
Powdered cardamom according to your taste
500g Klim powder
3 tbsp powdered almonds
Crushed saffron to garnish
Crushed pistachio to garnish
Powdered cardamom to garnish
Sift the Klim powder into a large mixing bowl setting aside.
In a pot add your fresh cream, nestle cream, milk, icing sugar, butter, cardamom powder and rose essence to boil on medium heat.
Keep stirring to avoid scorching, once it starts to boil or bubble remove from stove.
Immediately add this to the sifted Klim powder (I left behind about two cups of the syrup otherwise it will be to creamy, so add the syrup according to the texture you prefer) stir until smooth. Now add the powdered almonds mixing well.
Pour your mixture into a foiled lined casserole.
Sprinkle your saffron, pistachio and cardamom. Setting aside at room temperature for two hours and refrigerate over night.
Cut in pieces and enjoy. You can leave the burfee out for a while after refrigerated and set, but it is best to keep in fridge cause this is a creamy smooth soft burfee.