500 ml Icing Sugar (2 Cups)
 500 g Klim
 50 ml Ghee or Butter
 5 ml Cardamon Powder
 Colour almonds or Colour almonds bits
 10 ml Nestle cream
Syrup
 500 ml Sugar (2 Cups)
 280 ml Water (1 ¼ Cups)

1

Boil sugar and water to form sticky syrup.

2

Sift icing sugar and Klim mixture.

3

Rub Ghee or Butter into Klim mixture.

4

Add Cardamon Powder, Add Nestle Cream Mix.

5

Use a food processor, add syrup mixture till it is smooth and creamy.

6

Pour intoa greased tray.

7

Sprinkle with coloured almonds.

8

When cold and set, cut in squares

Ingredients

 500 ml Icing Sugar (2 Cups)
 500 g Klim
 50 ml Ghee or Butter
 5 ml Cardamon Powder
 Colour almonds or Colour almonds bits
 10 ml Nestle cream
Syrup
 500 ml Sugar (2 Cups)
 280 ml Water (1 ¼ Cups)

Directions

1

Boil sugar and water to form sticky syrup.

2

Sift icing sugar and Klim mixture.

3

Rub Ghee or Butter into Klim mixture.

4

Add Cardamon Powder, Add Nestle Cream Mix.

5

Use a food processor, add syrup mixture till it is smooth and creamy.

6

Pour intoa greased tray.

7

Sprinkle with coloured almonds.

8

When cold and set, cut in squares

Klim Burfee (Indian Fudge)