Recipe by Indian Mart
Grease a flat tray with a very thin layer of ghee or butter.
Place Condensed milk and saffron in a wok/karahi and cook stirring all the time until it begins to come off the edges in a whole mass. This takes only a couple of minutes.
Turn it out onto the greased tray and spread evenly. Smooth out any irregular bits with your wetted fingers or a flat spatula.
Allow to cool completely.
Cut into diamond shapes and squares. To do this, make horizontal cuts, about 1 inch or 2.54 cm. apart, through the whole lot. Now make diagonal cuts across the horizontal cuts. This will give you diamond shapes.
Now gently lift each burfi out with the help of a spatula or knife and keep in an airtight box, separating each layer of burfies with waxed paper or foil. Otherwise they may stick together.
||a few strands, soaked in tsp of warm water|
||like swiss roll tray|