|Recipe - The Sweet Box|
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
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.
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.
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