Almond Burfee

Yudhika‘s tips

  • The burfee must be chilled when it is being un-moulded. Pop the silicone mould with the burfee in the freezer for 10 minutes if it is too soft.


  • 500g full cream milk powder
  • 150ml tinned dessert cream
  • 385g tin condensed milk
  • 350ml fresh cream
  • 60ml butter
  • 125ml sugar
  • 150ml  icing sugar
  • 5ml ground cardamom
  • 45ml finely ground almonds
  • Edible gold leaf, to decorate
  • Tinted almonds, to decorate

Here’s How

  1. Spray a silicone mould with non stick spray. 
  2. Place the milk powder and dessert cream in a mixing bowl.
  3. Use your fingertips to rub the cream into the milk powder.
  4. Leave aside for an hour.
  5. Place the milk powder in a food processor.
  6. Process the mixture until it is fine in texture.
  7. Place the condensed milk, fresh cream, butter and sugar in a thick bottomed pot.
  8. Heat the mixture on medium and bring to the boil.
  9. Stir constantly until it has reached a custard like consistency.
  10. Add the milk powder into the hot cream and mix well.
  11. Add the sifted icing sugar, ground cardamom and ground almonds.
  12. Mix well to evenly distribute the almonds and ground cardamom.
  13. Spoon the mixture into the silicone mould and gently compress the mixture.
  14. Leave to cool and then refrigerate until set. 
  15. Turn the mould over onto a baking sheet and gently push the burfee out.
  16. Decorate with edible gold leaf.
  17. Top each piece with a whole tinted almond.