Cooking With Bibi Aysha
Recipe of the week: BURFEE
INGREDIENTS:
-500g Nespray or Klim milk powder
-155g Nestle cream
-¹/⁴ cup ground almonds
-2 tsp cardamom powder
INGREDIENTS FOR SYRUP:
-1 cup sugar
-1 cup icing sugar
-1 cup water
-60g butter
-¹/² tsp rose essence
To decorate:
Coloured almond slivers
METHOD:
1.Mix the Nestle cream and the milk powder together with a fork to form breadcrumbs.
2.Set aside for 30 minutes.
3.Process until fine in a food processor.
4.Add the ground almonds and the cardamom then mix well.
METHOD FOR SYRUP:
1.Boil the sugar, icing sugar and water together for a few minutes on high heat.
2.Lower the heat, then add the butter and rose essence and boil for a futher 8 minutes.
3.Remove from heat then add to Nespray/Klim mixture and mix well.
4.Cover and allow to stand overnight.(Do not refrigerate)
5.The following day soften the mixture with a spoon and blend with a hand blender.
6.Flatten the mixture on a tray lined with wax paper then cut into desired shapes and decorate with almonds.
