Mix together klim, coconut, almond powder, cardamom powder and nestle cream and leave aside.
In a coffee grinder, grind the mixture, little at a time, until fine like powder.

In a deep saucepan boil water and sugar to make syrup, stirring the entire time. The syrup will be done when you are able to make a ‘web’ between your forefinger and thumb.
Add into syrup: butter, rose essence to taste & cardamom powder.

Pour a little at a time syrup into dry mixture and mix, until binded. Do not pour all of syrup in, it may not be needed and will make burfee too wet.

Melt the chocolate, and pour into greased moulds. Allow to harden and set.
Spoon soft burfee onto the chocolate, patting in firmly.

When cooled, cover with cling film.
Leave in fridge overnight to set.
Remove from moulds and decorate at room temperature before serving.