Mar 16, 2024 I love making fusion truffles inspired by Indian desserts like burfi truffles, paan truffles for festivals like Diwali and Holi. The festival of colors, Holi, is incomplete without gujiya and if you don’t want to do the whole process of making gujiya from scratch and still want to enjoy the taste of gujiya, then try these Gujiya truffles. Making gujiya from scratch takes time, and while I love doing that (and have such fond memories of making it with mom), over the years I have also come up with fun versions of it which are quick, easy to make and ideal to serve at parties and potlucks. If you guys remember, I shared puff pastry gujiya bites a few years back on Holi and drawing inspiration from the idea, I made these Gujiya Truffles this year. These have the same filling and taste but are dipped in chocolate which makes it even better. After all, everything’s better with chocolate, right? Check our more fun Holi Recipes!
Eggless Paan Cheesecake Thandai Cake Jars Paan Thandai Shots
How To Make Gujiya Truffles
Make sure the truffle is coated with melted chocolate from all sides. Remove the truffle using a candy making tool or 2 forks and then place it on a baking sheet lined with parchment paper. Dip all truffles similarly. To the same pan now add 1/3 cup of desiccated coconut powder. Sauté for 1 minute until it turns lightly golden and then remove from the pan onto a plate. Now, to the same pan add 1 & 1/2 cups (200 grams) of mawa/khoya. To the bowl add the fried nuts, raisins and coconut. Now, let this mixture cool down a bit. Once it has cooled down for 5 minutes, add 3 to 4 tablespoons of powdered sugar (if you don’t let it cool down before adding sugar, the sugar will melt). Don’t add too much sugar as we are going to dip these into chocolate eventually. Also add 1/2 teaspoon of cardamom powder. Using a spatula, mix everything together. Press some of the mixture between your hands, it should bind easily. If it is not binding you can add some milk to bind (or some milk powder or almond flour if it’s too wet and not binding). I didn’t add anything as I was able to bind the mixture easily. Roll all the truffles similarly. You would get anywhere between 12 to 14 truffles out of the mixture. Place all the truffles on a baking tray/sheet lined with parchment paper. Now, transfer this tray into the refrigerator for 2 to 3 hours. You can easily make these a day in advance. After they have chilled, take them out of the refrigerator. Melt 150 grams of chocolate melting wafers according to instructions on the package. I used dark chocolate melting wafers from Ghirardelli. You can also use regular chocolate here but you would need to temper it first. You don’t need to do any tempering with melting wafers/candy melts. Dip the chilled truffle ball into the melted chocolate. Immediately garnish them (before the chocolate hardens) with crushed pistachios and dried rose petals. You can even roll them in coconut. Enjoy!
How To Store The Truffles
These truffles should be refrigerated since they are made with mawa which is dry milk solids and milk based desserts are better kept refrigerated. These gujiya truffles taste best when consumed within 3 days.
Making Ahead
You can make the truffle balls up to 24 hours in advance and then dip them in chocolate later. You can even freeze the balls for up to 2 to 3 weeks in advance. Then thaw them overnight in the fridge and then dip in chocolate the next morning.
title: “Gujiya Truffles " ShowToc: true date: “2024-10-16” author: “Wiley Weich”
Mar 16, 2024 I love making fusion truffles inspired by Indian desserts like burfi truffles, paan truffles for festivals like Diwali and Holi. The festival of colors, Holi, is incomplete without gujiya and if you don’t want to do the whole process of making gujiya from scratch and still want to enjoy the taste of gujiya, then try these Gujiya truffles. Making gujiya from scratch takes time, and while I love doing that (and have such fond memories of making it with mom), over the years I have also come up with fun versions of it which are quick, easy to make and ideal to serve at parties and potlucks. If you guys remember, I shared puff pastry gujiya bites a few years back on Holi and drawing inspiration from the idea, I made these Gujiya Truffles this year. These have the same filling and taste but are dipped in chocolate which makes it even better. After all, everything’s better with chocolate, right? Check our more fun Holi Recipes!
Eggless Paan Cheesecake Thandai Cake Jars Paan Thandai Shots
How To Make Gujiya Truffles
Make sure the truffle is coated with melted chocolate from all sides. Remove the truffle using a candy making tool or 2 forks and then place it on a baking sheet lined with parchment paper. Dip all truffles similarly. To the same pan now add 1/3 cup of desiccated coconut powder. Sauté for 1 minute until it turns lightly golden and then remove from the pan onto a plate. Now, to the same pan add 1 & 1/2 cups (200 grams) of mawa/khoya. To the bowl add the fried nuts, raisins and coconut. Now, let this mixture cool down a bit. Once it has cooled down for 5 minutes, add 3 to 4 tablespoons of powdered sugar (if you don’t let it cool down before adding sugar, the sugar will melt). Don’t add too much sugar as we are going to dip these into chocolate eventually. Also add 1/2 teaspoon of cardamom powder. Using a spatula, mix everything together. Press some of the mixture between your hands, it should bind easily. If it is not binding you can add some milk to bind (or some milk powder or almond flour if it’s too wet and not binding). I didn’t add anything as I was able to bind the mixture easily. Roll all the truffles similarly. You would get anywhere between 12 to 14 truffles out of the mixture. Place all the truffles on a baking tray/sheet lined with parchment paper. Now, transfer this tray into the refrigerator for 2 to 3 hours. You can easily make these a day in advance. After they have chilled, take them out of the refrigerator. Melt 150 grams of chocolate melting wafers according to instructions on the package. I used dark chocolate melting wafers from Ghirardelli. You can also use regular chocolate here but you would need to temper it first. You don’t need to do any tempering with melting wafers/candy melts. Dip the chilled truffle ball into the melted chocolate. Immediately garnish them (before the chocolate hardens) with crushed pistachios and dried rose petals. You can even roll them in coconut. Enjoy!
How To Store The Truffles
These truffles should be refrigerated since they are made with mawa which is dry milk solids and milk based desserts are better kept refrigerated. These gujiya truffles taste best when consumed within 3 days.
Making Ahead
You can make the truffle balls up to 24 hours in advance and then dip them in chocolate later. You can even freeze the balls for up to 2 to 3 weeks in advance. Then thaw them overnight in the fridge and then dip in chocolate the next morning.
