Burfee / Barfi

Burfee/ Barfi

Ingredients
500g klim milk powder, sifted
160g nestles cream
60g ground almonds
1 tsp ground cardamom
500g icing sugar, sifted
¾ cup milk
6 tablespoons butter ghee
1 tsp vanilla extract or rose water
Toasted almonds or pistachios to decorate

Method
Prepare a 32cm baking dish with baking paper and set aside.
Add Klim to a large mixing bowl along with the ground almonds and cardamom. Add the cream a little at a time to the dry ingredients and rub it in with your fingers until the mix looks like bread crumbs.
Cover the mixing bowl with cling film and set aside for 8 hours or overnight, tossing now and then to allow the mixture to dry.
Add the mixture to a food processor and blitz until smooth.
To make the syrup add milk, ghee, and icing sugar to a saucepan and bring to a gentle simmer for 3 – 4 minutes until all the sugar has dissolved, remove from the heat.
Add the syrup to the ground klim mixture, a little at a time, and mix with a spatula or wooden spoon until a soft, sticky dough has formed. **It is important not to use all of the syrup as this might make the burfee very soft therefore not holding its shape.
Add the burfee mixture to your prepared baking dish, and flatten the mixture using the back of a spatula. Top with toasted almonds or pistachios and refrigerate for 6-8 hours or until set.
Slice into squares and enjoy!

**To freeze set burfee blocks, place them in a ziploc bag and freeze.