Burfee

How To Make Burfee

1. Place the milk powder into a bowl and mix ½ cup dessert cream until it resembles breadcrumbs.
2. Cover with cling wrap and allow to rest for a few hours to dry or preferably overnight.
3. Break up any of the large lumps, then use a stick blender or food processor to blitz the mixture in batches to resemble fine crumbs. (for an even smoother texture, sieve the mixture after blitzing)
4. Combine the ghee, milk, icing sugar, castor sugar and the remaining dessert cream in a medium pot.
5. Mix over low heat until the sugar has dissolved, then bring to a boil until it has a syrupy consistency about 5 – 8 minutes.
6. Pour the syrup over the milk powder mixture, then add rose essence and cardamom.
7. Work quickly as the mixture will start to set once it is all combined.
8. Pour the mixture into individual wrappers or a large pan (25x40cm).
9. Sprinkle with decorations of choice.
10. Allow it to cool to room temperature then refrigerate burfee overnight.
11. If using a tray, cut burfee into 3cm squares.
12. Store in an airtight container and refrigerate until ready to serve.