Barfi Truffles

13 Ingredients

Number of servings

120grams unsalted butter, chopped
1/2 cup milk
1/2 cup caster sugar
1 2/3 cups full cream milk powder
1teaspoons ground cardamom
1teaspoons Woolworths ground cinnamon
2tablespoons McKenzie's moist coconut flakes
1 drop pink food colouring
150grams dark chocolate, finely chopped
2tablespoons sliced almonds, toasted
2tablespoons pistachio kernels, toasted, chopped
2tablespoons freeze-dried raspberries
2tablespoons edible dried rose petals

Description

Celebrate the magnificent Hindu Festival of Lights with these indulgent truffles inspired by the classic Diwali sweet treat.

Method

Step 1 of 3

Place butter and milk in a large saucepan over medium heat. Cook, stirring, for 2 minutes or until butter melts. Stir in sugar, milk powder, cardamom and cinnamon. Cook, stirring, for a further 1-2 minutes or until mixture is thick and pulls away from side of pan. Remove from heat. Transfer to a bowl. Cool, then cover and refrigerate for 30 minutes or until firm.

Step 2 of 3

Working with 1 tbs mixture at a time, roll milk mixture into 30 balls. Line 2 baking trays with baking paper. Place coconut in a resealable food storage bag, then add a very small drop of colouring and seal bag. Shake bag to tint coconut light pink.

Step 3 of 3

Place chocolate in a large microwave-safe bowl. Microwave on high in 1-minute bursts, stirring, until smooth. Working with one truffle at a time and using 2 forks to secure the truffle, dip truffle into melted chocolate, allowing any excess to drip away, then place on one of the prepared trays. Repeat to make 30 truffles in total. Decorate with coconut, almonds, pistachios, raspberries and rose petals. Allow to set. Serve.