12 servings Prep: 5 mins, Cooking: 10 mins
Sweet and colourful burfee fit for any celebratory occasion or even just as an easy quick lunch box sweet treat filler.
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For the burfee
|500 g||Klim — or full fat milk powder|
|3/4 cup||ghee — melted|
|elachi powder — to taste|
|pistachios — chopped|
|coloured almonds — chopped|
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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.