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Photo of Chocolate Gajar Halwa Gulkand Truffles by sweta biswal at BetterButter
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Chocolate Gajar Halwa Gulkand Truffles

Sep-11-2015
sweta biswal
0 minutes
Prep Time
90 minutes
Cook Time
7 People
Serves
Read Instructions Save For Later

ABOUT Chocolate Gajar Halwa Gulkand Truffles RECIPE

This Indian twist to truffles is a labor of love but surely worth it !

Recipe Tags

  • Veg
  • Festive
  • Fusion
  • Dessert
  • Egg Free

Ingredients Serving: 7

  1. 4 small carrots (grated)
  2. 1 1/2 cup whole milk
  3. 4 tbsp sweetened condensed milk
  4. 2 tbsp khoya
  5. a pinch of cardamom powder
  6. 2 tbsp unsalted butter
  7. 5-6 tbsp white choco chips
  8. 1 tsp gulkand
  9. 40 gms dark chocolate chips
  10. 2-3 tsp grated white chocolate
  11. 2-3 tsp grated chocolate (I used Cadbury's Dairy milk)

Instructions

  1. For 'Gajar Ka Halwa': heat the butter in a frying pan/wok. Add the grated carrot and fry on medium flame for 7-8 minutes.
  2. At the same time, boil the milk separately. Allow it to reduce to 3/4 th. Then add the fried carrot and cook till the water has almost evaporated and it starts to looks lumpy.
  3. Add condensed milk, khoya and cardamom powder to it and mix well. Cook till it almost turns into a solid mass. This will further solidify on cooling.
  4. Remove from flame and allow it to come down to room temperature before you pop it into the fridge.
  5. Assembling the truffles: For the inner core, put a bowl on double boiler. Add the white chocolate chips and allow them to just melt. Switch off flame.
  6. Add the 'gulkand' and stir it in to incorporate it uniformly. Keep it aside till it starts to solidify again.
  7. Rub shortening on hands. Pinch small portions of white chocolate and shape them into smooth balls about the size of a hazelnut.
  8. For the middle layer: Take a lemon sized ball of 'gajar halwa', spread it into a thin layer on your palm. Place the white chocolate ball in the middle and close it from all sides. Using gentle pressure, mould it into a smooth round shape.
  9. Keep these in the fridge for 2-3 hours to allow the 'gajar halwa' layer to firm up.
  10. For the outer layer: put a bowl on double boiler. Add the dark chocolate chips and allow them to melt. Stir a bit till they turn into a dark liquid. Switch off flame.
  11. Remove the balls from the fridge and dip into the melted chocolate one by one, coating each one uniformly. Keep aside on a greased and chilled plate.
  12. Spread the grated chocolate (both white and regular) on the plate. Roll each ball over the grated chocolate to form a uniform coating. The truffles are now ready.
  13. Serve immediately or store up to 3-4 days in an airtight container in the fridge.

Reviews (1)  

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Deviyani Srivastava
Sep-14-2015
Deviyani Srivastava   Sep-14-2015

Such a nice fusion of flavours!!!

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