Burfee
10 Mithai - Burfee
1 Kilogram Klim or Nespray
1 Tin Nestle Cream
Syrup
2 Cup Water
4 Cup Sugar
Sauce
1 Litres Fresh Cream
60 grams Butter
1 Tin Nestle Cream
1 Cup Ground Almonds
1 Cup Nibbed Almonds
1 Teaspoon Elachi powder
Mix 1 tin nestle cream into the Klim until breadcrumbs form.
Put through s sieve.
Syrup
Boil water and sugar until a thick syrup.
Sauce
Boil fresh cream, 1 tin nestle cream and butter in a thick based pot on low heat until thick.
This mix must be stirred continuously to prevent scorching.
The mixture is ready when the butter surfaces to the top and when the mixture leaves the sides when mixing.
Remove from heat.
Add the Klim mix and the syrup to the cream and mix well. Syrup must be added half first then in small portions to ensure correct consistency.
Add in the almonds and the Elachi powder and mix thoroughly.
This mixture must be mixed very well.
Line pans with glad wrap.
Pour mixture into pans and smoothen.
Decorate with blanched almonds.