Burfee recipe |
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10/19/2009
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Ingredients500g full cream milk powder155g tin cream 90g butter 25 ml sugar 3 1/2 cups icing sugar 1cup water 5ml crushed cardamom 5ml fine cardamom 125ml ground almonds DirectionsMix powdered milk and cream together so that the mixture resembles fine breadcrumbs. Rest mix overnight or for at least 5 hoursPut small amounts in a coffee grinder and process for about 40-60 sec. Keep doing this until all the mixture has been processed Put in a dish, add both types of cardamom and ground almonds to mix In a large enamel or waterless pot mix the 25 ml sugar and water and let the sugar dissolve Put on heat and add butter, and when sugar and butter is well dissolved {after about 2 mins of boiling time} add the icing sugar and rose essence (if you choose to use this) until sugar is well dissolved {takes about 3-4 mins) Switch off heat and quickly add the milk and almond mix. Mix well with a spoon til mixture is well mixed(should look like a thick cake batter) Remove mix from stove and allow to cool in pot Cover pot with lid and allow to rest for 12-15 hrs Beat burfee mixture in a cake mixer for a few mins, it will now be light and creamy but firm enough to form into blocks or scoop with an ice cream scoop into rounds Decorate with coloured almonds or however you want. DifficultyIntermediate |
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