2 cups heavy whipping cream
1 cup power sugar add
1/2 cup more if needed per your taste
5 cups of powder milk (only add the 6th cup if mixture too watery) all powder milks are different, that’s why you want 5 cups first
1 tsp cardamom powder
1 cup of crushed pistachios (roasted and salted) crushed
1 tsp vanilla bean paste couple drops of rose essence (optional) couple drops of green food color (optional) pinch of salt of not using salted nuts

Method: In a big bowl add the whipping cream and powder sugar, mix really well and keep aside, In a big pan add the powder milk and slowly add the whipping cream and powder sugar mixture and stir really well, now turn the stove on and start cooking the mixture, add the cardamom as well as the vanilla, keep mixing until the mixture is lump free. Cook this mixture until it is a bit thick and smooth, divide the mixture in two, leave one white and to that layer add the rose essence, and the other mixture add the pistachios and green color and layer it in a casserole dish, the size will depend on how thick you want you burfee to be, follow with the white mixture and smooth it out completely. Give it a texture with a fork and top with edible rose petals and slivered pistachios.

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