Rub the Klim into the Nestle cream.
Allow to rest preferably overnight.
In the morning break up any visible lumps by blitzing batches of the powder in a food processor.
Sift (twice for a smoother burfee)
Dissolve the milk, butter, icing sugar, granulated sugar.
Bring to a boil for about 3 minutes.
Remove from heat and add the next 2 tins of cream
Re-boil for another 3-4 minutes or until it draws a small thread on the back of a spoon.
DONT OVER COOK THE SYRUP.
Stir the syrup into the Klim with a wooden spoon until you get a thick fudge like consistency.
Flavour with the rose essence and elachi.
Immediately mould into desired shapes or pat into a square dish.
This must be done quickly because the burfee sets very quickly.
Decorate as desired.
Store in a cool dry place until ready to serve.
For pista burfee:
Add ½ cup ground pistachio nuts.
Tint lightly with green gel colouring.
Decorate with toasted pistachios and green glitter.
For almond burfee:
Add ½ cup ground almonds.
You may leave the burfee white or tint it a pale shade of pink.
Decorate with almond nibs.
For chocolate burfee:
Simply decorate with melted Lindt Dark Chillie Chocolate.
For coffee burfee:
Omit rose essence and add a drop of coffee essence and decorate with Lindt Dark Coffee Intense Chocolate.
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