Milk Burfee Balls

Sliver or chop almonds. Divide them into equal parts into separate bowl, depending on how many shades of food colouring will be used. Colour them with a drop of food colouring & set aside.

The butter ghee (clarified butter) should be semi solid.

Grease a casserole with 2 teaspoons butter ghee & set aside until ready to use. I used a 27 centimeter casserole which was a bit too large for this quantity, so you may use a smaller casserole.

On medium heat, add the ½ cup of butter ghee to a pot.

Pour in the fresh cream.

Add 2 cups milk powder (Klim).

Continuously mix for 2 minutes until you get a somewhat crumbly mixture.

Thereafter, add in the icing (confectionery) sugar.

Continuously mix for 6 minutes.

Notice that the mixture starts to take shape by becoming thicker. At this point, add in the remaining ½ cup milk powder.

Mix for a further 2 minutes, then add in the cardamom (elachi) powder.

Mix until well combined & remove the mixture from the heat.

Empty the mixture into the greased casserole. Use a spatula & press the mixture so it forms a tight mould.

The coloured almonds may be added at this point but because I am moulding them into balls, I skipped adding the almonds so soon. Place the casserole into the refrigerator & allow it to set for 2-3 hours.

Once the Burfee is set, remove from the refrigerator & top with coloured almonds. I also topped it with saffron which gives it an incredible taste. If saffron isn’t available, you may omit it.

Press the almonds & saffron into the Burfee.

Slice this Milk Burfee into equal squares. It may be served as is if prefered.

I use the slices as a guide to make even sizes to mould into balls.

Simply grab a block of Burfee & using clean hands, mould it into balls with your palms.

These Milk Burfee Balls are ready to be served.

They are creamy & melt in your mouth with every bite.

Store these Milk Burfee Balls in an airtight container in the refrigerator for up to a week.