Ingredients:
* 500 grams Chohans burfee powder
* 1 tin dessert cream
* 40 grams butter
* 1 1/4 cups milk
* 1 1/4 cups Chohans icing sugar
* 3/4 cup Chohans castor sugar
* 1 teaspoon rose essence
* 1/2 teaspoon Chohans elachi powder
* Chohans colored almonds

Instructions:
* Prepare the Burfee Powder:
* Cream half a tin of dessert cream into the burfee powder until it resembles breadcrumbs.
* Cover the mixture with cling wrap and refrigerate overnight.
* Blitz the mixture in a food processor and sift twice for a fine texture.
* Make the Syrup:
* Heat butter in a pot.
* Add milk, icing sugar, remaining half tin of dessert cream, and castor sugar.
* Bring to a boil and simmer for 3 minutes.
* Combine and Flavor:
* Pour the hot syrup, a little at a time, into the sifted burfee powder. Mix until you reach your desired consistency.
* Add rose essence and elachi powder, and mix well.
* Set and Garnish:
* Pour the mixture into a greased casserole dish and smooth the top.
* Sprinkle generously with Chohans colored almonds.
* Refrigerate for a few hours or overnight to set.
* Serve:
* Slice and serve.
Tip: Use any leftover syrup to make icing for cakes by mixing it with icing sugar.