Name: Burfee
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12 servings
Cuisine: Baking
Ingredients: 500 g Klim or full fat milk powder; 375 g sugar; 2 cup water; 3/4 cup milk; 3/4 cup ghee melted; elachi powder to taste; pistachios chopped; coloured almonds chopped

Recipe Disclaimer

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Ingredients (8)

For the burfee

500 g	Klim — or full fat milk powder
375 g	sugar
2 cup	water
3/4 cup	milk
3/4 cup	ghee — melted
	elachi powder — to taste

To garnish

	pistachios — chopped
	coloured almonds — chopped

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Method:

Mix the melted ghee into the milk powder well. Add the milk and mix well. Leave aside open for about an hour.

Add the sugar and water to a pot and boil until 1 thread consistency or until the syrup reduces to 1 1/2 cups. Leave aside.

Sieve the milk powder mixture through a sieve or run the mixture in a food processor until it resembles fine breadcrumbs.

Heat a large non stick pot to medium heat. Add the milk powder mixture, elachi powder to taste and the syrup. Mix well and cook until the mixture thickens and just starts leaving the sides of the pot, this doesn’t take long at all.

Place into a tray lined with baking paper or cling film. Spread evenly.

Sprinkle with coloured almonds and chopped pistachios. Allow to cool.

Then cover with cling film and allow to further set for 24 hours. Cut and store in an airtight container.

Reprinted with permission from The Kitchen Girl Diary, follow along on Instagram for more.