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Almond Burfee

Yudhika‘s tips


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.