October 22, 2014

Definitely for the ‘Sweet Tooth’, this sweetmeat is very rich and tasty. Great for your Diwali baking.


½ kg(500g) Klim Powder
1 Tin Nesltle Cream
1 Cup Sugar
1 Cup Icing Sugar
80g Butter 2/3 Cup Water
1 Tablespoon Rose Water
1 Teaspoon Cardamon Powder


Place klim powder in mixing bowl, rub in cream until mixture looks like breadcrumbs. Allow mixture to stand for 2 to 3 hours and process small amounts in a coffee grinder.

Combine sugar, icing sugar, butter and water in a saucepan and bring to boil on high heat. Add the klim mixture to the syrup, mix well and remove from heat.

Allow to stand for two days. Beat small amounts of the mixture with an electric whisk until light and creamy. Add rose water and cardamon powder and mix well. Transfer mixture into a and shape as desired. Decorate with almonds(coloured).

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