Deepavali-26 October 2011


I have been so busy in my kitchen that I have not had a chance to prepare blogs, however I just felt that there was such a lack of information about Diwali so i decided that i will most certainly take some time and write a few posts and share some treasured family recipes. In our household, where everyone has not one but a good few sweet teeth, Diwali cannot start without BURFEE, this is mitai (sweet) that is made, with, milk powder, milk, cream, sugar and lots of almonds and pistachios. There are so many versions of this recipe, however for me and my family this has been a very successful recipe, tried and tested a dozen times.


1kg klim

1 x 397g can of cream

75ml powdered almonds

10ml cardamom

750ml water

60ml sugar

250g butter

750g icing sugar

5-6 strands of saffron

5ml rose essence

50ml finely coloured almonds-garnish

25ml finely chopped pistachios-garnish



  1. Mix cream and klim in a food processor till they resemble fine bread crumbs
  2. Add the powdered almonds and cardamom, mix well
  3. Place water and 60ml sugar in a large non-stick pot and bring to the boil
  4. When the sugar is dissolved add the butter, when the butter is dissolved add the icing sugar, saffron strands and boil for about 12-15 minutes
  5. Add the klim mixture, lower heat cook for 15-20 minutes before removing from heat
  6. Add the rose essence and allow to cool
  7. When cool, pour into greased tray and garnish with the coloured almonds and pistachios
  8. Allow to stand overnight and slice into blocks and serve
  9. Or you can spoon mixture into a piping bag with a nozzle of your choice and pipe rosettes or flowers into mini cup cake holders
  10. Garnish with edible glitter and allow to set over night.





  1. Ariniv says:

    I’ve tried making this and it never sets, I’ve just resorted to buying it

  2. HealthyVegetarianFoods says:

    Hi< the best way is to cook for a long time on medium heat and then allow to cool for about an hour to two hours and then spread on a tray or using a nozzle make flowers and etc. once that is done leave them out over night to dry/set.

  3. Nisha Singh says:

    Hi, l came across your recipe in the Post and would like to try it- would it be ok if l halved the ingredients. Please also advise which attachment (Philips food processor) should be used to mix the klim and cream. Thank you!

    • usha says:

      sorry about the delayed response–yes you can halve the recipe and use the blade attachement and remember you are only processing this because you want to get rid of all the lumps

  4. Nisha Singh says:

    Hello Usha, I meant to respond to the comment above many months ago but have only just got around to doing it – this recipe is excellent – will be making it this week again but will try using ghee instead of butter. Thanks!

  5. Theveshnie says:

    Hey of i strain the mixture before leaving it to set will it still be okay ?
    I’ve tried it but scrapped the bottom of the pan and burned bits popped up so can I strain it to remove bits ?

    • Usha Singh says:

      so sorry for the delayed response – and yes you can strain – however remember to use the a correct size strainer as you dont want to loose all of your mixture.

  6. Theveshnie says:

    Hey if i strain the mixture before leaving it to set will it still be okay ?
    I’ve tried it but scrapped the bottom of the pan and burned bits popped up so can I strain it to remove bits ?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.