Rose Burfi pudding recipe:
1 litre of milk
250ml full fat milk powder
30ml china grass or agar agar powder
30ml custard powder
3ml ground cardamom
385g tin of condensed milk
155g tin of cream
5ml rose essence
coloured flaked almonds
Remove 250ml of the milk and mix together with milk powder, china grass powder, sugar and custard powder. Put the remaining milk in a pot and bring just to the boil.
Slowly add to the milk powder mixture, then return to the stove and stir over a medium heat until the mixture boil and thickens.
Remove from the heat and add the cardamom, condensed milk, cream, essence and colouring.
Pour into a mould or serving dish and refrigerate overnight.
If in a mould, then unmould onto a serving plate and decorate with almonds. Serve with extra cream if desired.
* Angela Day recipes are published in The Star, Pretoria News, Cape Argus and Daily News.