Instructions (For the Burnt  Butter)

1. In a saucepan (make sure it’s large enough as the butter will bubble), heat up 150g of butter over medium-high heat (or more as some of the butter will evaporate and you can store the burnt butter for future use).
2. Stir or swirl the saucepan continuously.
3. Bubbles will appear, but they will subside over time.
4. Once the burnt butter is ready, it will be golden brown in colour and have a nutty aroma.
5. Pour the burnt butter into a jar or bowl and set aside.
6. Store in an airtight container in the chiller or ambient temperature.

Instructions (For the Burfi)

1. In a large saucepan, heat up the burnt butter and coconut, and cook until the coconut is brown and fragrant.
2. Add Swerve, salt, and almonds. Stir well until everything is well combined.
3. Add cream and mix well.
4. Transfer the mixture to a flat pan lined with parchment paper and flatten it out into a 2-3cm thick rectangle. Make sure the mixture is packed tightly to avoid a crumbly burfi.
5. Press whole almonds about 5cm apart into the burfi (plan to have them centred when you cut it to serve).
6. Let it cool in the chiller for at least 2 hours or overnight preferred.
7. Cut the burfi into small rectangles to serve.