Description
This creamy cardamom burfee is rich, soft, and comes together without switching on the stove. It is one of those no-stress sweets you make once and then keep finding excuses to remake.
Ingredients
Units
Scale
- 250 g butter, softened
- 500 g Klim powder
- 500 g icing sugar, sifted
- 240 g Nestle cream
- 1 tsp Cardamom powder (Elachi)
- A drop of Rose essence, optional
- Coloured almonds or edible glitter, for decorating.
Instructions
- In a large mixing bowl, cream the 250 g softened butter using a hand mixer until it looks pale and fluffy.
- Keep the mixer on medium speed so it does not heat the butter too much.
- Add the 500 g sifted icing sugar and mix again until smooth and creamy. Scrape down the bowl so nothing gets missed.
- Add the 1 tsp (Elachi) cardamom powder and the full 500 g Klim powder.
- Mix on low speed until the mixture looks crumbly and sandy. This is precisely what you want at this stage.
- Pour in the 240 g Nestlé cream and add a drop of rose essence (optional).
- Mix again until the mixture turns slightly sticky and very smooth.
- Use the hand mixer from start to finish because it gives a silkier texture than mixing by hand.
- Lightly butter a baking pan, line it with plastic wrap, and butter the wrap as well. This makes cutting and lifting out the burfee much easier later.
- Spoon the mixture into the prepared pan and gently flatten it. Use the base of a tumbler, lightly buttered, to smooth the top evenly.
- You can also make small balls and place them in cupcake holders
- Decorate with coloured almonds or edible glitter, pressing them in gently so they stick.
- Chill in the fridge for at least 1 hr before cutting.
- It helps the burfee firm up and gives you cleaner slices.
- Once set, cut into squares and enjoy.
Notes
Created, prepared, tried, and tested Faye
