Ingredients:

 500grams Nespray powder milk

1 small tin Nestle desert cream.(155grams)

Rub cream into powder milk to resemble bread crumbs.

Let mixture rest for +/- 2hrs.

Thereafter process in Magi-mix or food processor or strain though fine siever

Prepare Syrup

1Cup sugar

1Cup Icing sugar

2/3 Cup water

Boil on high heat, thereafter reduce heat onto medium and boil syrup for a further 8minutes. Add milk powder mixture to above syrup and mix well. Remove from stove and allow to cool. Ensure that the mixture does not burn. Let mixture rest for ½ days.

After 2days.

Thereafter process mixture in food processor or Magi-mix .

Add 1 easpoon Rose, Water, 1 teaspoon Elachi powder, and1/2 cup fine bedam. If using Magi-mix process on pulse mode for +/- 10 seconds, ensuring mixture does become soft but not syrup.

Set burfie in greased pulex pan nozzle or scoop out in paper cups-Decorate with bedam / Pista.

Variation- for pista burfee, add green colour and ½ cup ground pista instead of fine bedam.

In summer- allow burfee to settle by refrigerating for a whilw.