Rose Cardamom Burfi

12 standard portions

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Ingredients

• 4 tablespoons butter (unsalted)
• 1/4 cup + 3 tablespoons milk
• 1.5 cups milk powder
• 3/4 cup powdered sugar (also known as confectioners sugar (do not replace with regular white sugar))
• 1/2 teaspoon cardamom powder
• 4 tablespoons butter (unsalted)
• 1/4 cup rose syrup (I used roof afza)
• 3 tablespoons milk
• 1.5 cups milk powder
• 3/4 cup powdered sugar
• 1-2 teaspoons rose water

Method

1. To a pan on medium heat add butter and milk. Let the butter melt.
2. Then add milk powder and mix till it's well combined. Cook for a minute or so.
3. Add powdered sugar, cardamom powder and mix. The mixture will turn thin.
4. Cook the mixture for 3-4 minutes of low-medium flame, stirring continuously till it becomes thick and mixture leaves sides of the pan.
5. Remove pan from stove top and pour the mixture on a parchment paper.
6. Using a spoon, (which should be dipped in ghee so that mixture doesn't stick to it) flatten the mixture into a square shape. You can do this on a plate too, which should be well greased with ghee/butter. Let this set while you make the rose layer.
7. To the same pan now add butter, milk, rose syrup and rose water. Mix till the butter melts.
8. Add milk powder and mix to combine. Cook for a minute.
9. Then add powdered sugar, the mixture will become thin. Keep cooking for 4-5 minutes on low heat till the mixture thickens and leaves the sides of the pan.
10. Pour this mixture on top of the cardamom layer. Spread with the back of a spoon (dipped in ghee) till it completely covers the layer below.
11. Let the burfi set for few hours, you can put this in the refrigerator for 1 hour to speed up the setting process.
12. Once set, trim the edges so that you get clean pieces and cut into 12 squares.
13. Keep the rose cardamom burfi refrigerated and consume with in 3-5 days!