1 cup heavy cream or whipping cream
1 cup sugar
1 cup dry milk powder
1/2 cup coconut powder
1/2 cup grounded walnut
1/4 teaspoon cardamom powder
Butter a 8 inch round or square plate and set aside.
Boil the heavy cream on medium-high heat. When the milk comes to a boil, turn the heat down to low-medium heat and add the sugar. Stir to dissolve the sugar. Let it simmer six to seven minutes making sure to stir frequently. The milk syrup should heat until 230 degrees on candy thermometer.
Add the milk powder and mix well. Stir for about two to three minutes on medium heat. The mixture should start leaving the pan. Add the cardamom powder, coconut powder and ground walnut and mix well. Spread on a greased plate about 1/2 inch thick and let it cool for about an hour. Cut the burfis in square or diamond shapes, or any desired shape.
If sugar syrup heats to above 230 degrees, the burfee will be dry. If the syrup is not thick enough, the burfi will take longer to cook with dry milk powder, making the burfee chewy like taffy.