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Burfee (Cardamom & rosewater sweets)


Burfee (Cardamom & rosewater sweets)
Recipe: Sadika Fakir

Makes: ± 20 sweets
Preparation: 15 minutes
Cooking: ±20 minutes
Standing and refrigeration: 6 hours
1 cup condensed milk
½ cup tinned dessert cream
2 T melted ghee (clarified butter)
½ cup icing sugar
2 cups milk powder 
1 t cardamom powder 
1 t rose water
3—4 T chopped almonds
In a heavy based pot, heat the condensed milk and dessert cream gently (low heat) until liquid. 
Add the melted ghee and allow to heat gently. 
Add the icing sugar and whisk to break up all lumps.
Add the milk powder in stages and whisk until well mixed. Cook for a few minutes. 
Add the cardamom powder and rose water. 
Cook on medium heat for approximately 8—10 mins. Mixture will move from the sides and thickens to form a soft dough like consistency.
Pour into a rectangular glass dish which is lined with baking paper and sprinkle with chopped almonds. 
Allow to set and cool for 1 hour then refrigerate for 5—6 hours. 

Cut into squares. 

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