Almond Burfee
Burfee is a once-a-year kind of treat. I jokingly call it Indian fudge.
When I was married I tried making burfee for Diwali but it was a royal flop. This recipe however came out perfect the first time.
It’s also very easy to assemble, is creamy and hands down addictive.
Ingredients
1 packet Klim powder
1 large tin Nestle dessert cream
1 cup icing sugar
1 cup sugar (I used brown)
1 cup milk (I used Gero’s Lactose Free Milk)
2 tbsp butter or ghee
1/2 cup ground almonds
1 1/2 tsp elachi powder (I used the whole elachi and blitzed it in my food processor)
1/4 cup dyed almond nibs. (use food colouring to dye your nuts)
Method
Mix 1/2 can of the Nestle dessert cream into the Klim with a fork. It should be crumbly.
Let it rest for 15 minutes.
Divide into 3 batches and blitz it finely in the food processor.
With a fork mix in elachi, finely ground almonds and icing sugar.
On medium-low heat, bring to boil ghee/butter, milk and brown/white sugar.
Stir this mixture while it boils continuously for 10 minutes. You won’t notice the mixture getting thick. It won’t, but the colour will change to a slightly brown colour.
Remove from the stove and add the rest of the can of Nestle dessert cream to the pot and stir.
On low heat, keep stirring until the mixture starts to get thicker. You can test your liquid’s stickiness by dipping a spoon into the mixture and running your finger through the spoon. If you hold it sideways, the liquid must not be running. If it’s sticky, it’s ready.
Pour the milk and sugar mixture into the Klim mixture and mix well.
Line a dish with plastic wrap and with a spatula, press the burfee mixture into the dish. Smooth it out with the back of the spatula.
Sprinkle the top with dyed almond nibs and cover with plastic wrap.
Leave your mixture in the fridge overnight.
To cut, lift the plastic and your burfee out from the tray and slice in squares.
