Chocolate Burfee Bars recipe by Ruhana Ebrahim

Name: Chocolate Burfee Bars recipe by Ruhana Ebrahim
Total time: 45 min
Ingredients: 500g klim (1 packet),; 1 small tin nestle cream,; 3 tablespoons ground almonds,; 1 teaspoon elachie powder (cardamom),; 1 tablespoon desiccated coconut.; ¾ cup water,; 2 level cups castor sugar,; 2 oz butter,; pinch of elachie powder.; Also needed:; 2-3 slabs Lindt 70% cocoa Chocolate; 1. Mix together klim, coconut, almond powder, elachie powder and nestle cream and leave aside.; 2. In a coffee grinder, grind the mixture, little at a time, until fine like powder.; 3. In a deep saucepan boil water and sugar to make syrup, stirring the entire time. The syrup will be done when you are able to make a ‘web’ between your forefinger and thumb.; 4. Add into syrup: butter, rose essence to taste & elachie powder.; 5. Pour a little at a time syrup into dry mixture and mix, until binded. Do not pour all of syrup in, it may not be needed and will make burfee too wet.; 6. Melt the chocolate, and pour into greased moulds. Allow to harden and set.; 7. Spoon wet burfee onto a greased chocolate, firmly patting in.; 8. When cooled, cover with cling film.; 9. Leave in fridge overnight to set.; 10. Remove from moulds and decorate at room temperature before

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Chocolate Burfee Bars recipe by Ruhana Ebrahim posted on 07 Sep 2018 . Recipe has a rating of 5.0 by 1 members and the recipe belongs in the Desserts, Sweet Meats recipes category

Keywords

bars
burfee
chocolate
ebrahim
halaal
recipe
ruhana

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Ingredients

500g klim (1 packet),
1 small tin nestle cream,
3 tablespoons ground almonds,
1 teaspoon elachie powder (cardamom),
1 tablespoon desiccated coconut.
¾ cup water,
2 level cups castor sugar,
2 oz butter,
pinch of elachie powder.
Also needed:
2-3 slabs Lindt 70% cocoa Chocolate
1. Mix together klim, coconut, almond powder, elachie powder and nestle cream and leave aside.
2. In a coffee grinder, grind the mixture, little at a time, until fine like powder.
3. In a deep saucepan boil water and sugar to make syrup, stirring the entire time. The syrup will be done when you are able to make a ‘web’ between your forefinger and thumb.
4. Add into syrup: butter, rose essence to taste & elachie powder.
5. Pour a little at a time syrup into dry mixture and mix, until binded. Do not pour all of syrup in, it may not be needed and will make burfee too wet.
6. Melt the chocolate, and pour into greased moulds. Allow to harden and set.
7. Spoon wet burfee onto a greased chocolate, firmly patting in.
8. When cooled, cover with cling film.
9. Leave in fridge overnight to set.
10. Remove from moulds and decorate at room temperature before