250 rama / butter
500g Klim powder
500g icing sugar
240g nestle cream
1 teaspoon Elachi (cardomom) powder
(Can add a drop of rose essence. I don’t like it)
Coloured Almonds / glitter for decorate
Cream rama / butter in a mixing bowl.
Add icing sugar & mix well.
Add Elachi (cardomom) & klim. Mix until u have a crumb texture.
Add the nestle cream and mix until mixture is a bit sticky. I use the electric hand mixture from beginning to end as it gives you a very smooth texture).
Place mixture onto a baking tray and flatten using a tumbler.
Decorate with almonds / glitter. Burfee is ready to eat.
I butter the baking pan a little and add lunch wrap with a bit of butter as well.
Easier to cut and remove. (Indira Maharaj)
Prepared, tried and tested by: Faye Abrahams