Cranberry Pistachio and Coconut Burfee



500g Milk Powder

200ml thickened cream

1 tsp cardamom

155g butter

2 cups sugar

½ cup water

1 cup dried cranberries

½ cup crushed pistachios

½ cup desiccated coconut




  • Grease a plastic container, which will be used to set the burfee in.
  • Heat the sugar and water on the stove in a saucepan, and allow the sugar to dissolve.
  • While the sugar syrup is on the stove, mix the cream and milk powder together until they are combined and resemble a bread crumb consistency. Add the cranberries, crushed pistachios and coconut at this point, and mix loosely with a fork.
  • Once the sugar has dissolved, add the butter, and allow it to melt. The mixture will start to froth. Allow this to happen for approximately 8 minutes (or until the syrup is sticky) – the longer you boil the syrup for, the harder the texture of the burfee will be.
  • While the sugar and butter mixture is boiling, add in the cardamom and mix it through.
  • Once the sugar and butter syrup is ready, switch to a low heat, and add the milk powder mixture to the syrup.
  • Mix the ingredients together, until they are well combined, and until the mixture is smooth, and comes away from the sides of the saucepan.
  • Pour the mixture into the greased container and decorate the top of the burfee as desired. (I use edible glitter, pistachio powder and coconut).
  • Allow the burfee to cool and set in the container (preferably overnight).
  • Once set, cut the burfee into squares, and serve.