DIWALI menu (sweets) - Rose and pistachio burfee

(Makes 14-16)

INGREDIENTS:

175ml tinned dessert cream

500g full cream milk powder

375ml castor sugar

250ml cold water

7.5ml rose essence

2.5ml ground cardamom

25ml butter

a few drops of red food colouring

50g ground pistachios gold leaf, to garnish whole pistachios, to garnish

METHOD:

Use non-stick spray to grease a silicone mould.

In a bowl, rub the dessert cream into the milk powder

Leave aside for an hour to dry out.

Put the milk powder mixture in a food processor and pulse for 30 seconds or until the crumbs are fine.

Combine the sugar and water, and boil to make a thick syrup. Add the rose essence, cardamom, butter and colouring to the syrup.

Mix the ground pistachios into the milk powder, then add the syrup. Stir well to combine. Working quickly, press the mixture into the moulds.

Refrigerate until firm. Unmould and garnish with gold leaf and pistachios. until foamy and gradually add the sugar.