Kaju Katli Truffles
These 5 ingredient, kaju katli truffles are a delightful fusion of two popular desserts - kaju katli (indian cashew fudge) and truffles.
Ingredients
- 1 tablespoon ghee
- 1 cup powdered cashews 150g cashew powder
- ½ milk powder 40g
- ½ cup sweetened condensed milk 150g
- 1.5 teaspoon rose water
- 150 g melted chocolate or as needed
Instructions
- To grind raw cashews, add dry cashew pieces to a dry grinder jar and grind to a powder. Run the powder through a sieve to make sure no large pieces are there. I use ready to use cashew flour (available on amazon).
- Add ghee to the pan and place on a low flame. Once ghee melts, add the cashew powder. Toast cashew flour in ghee for 2 minutes, stirring constantly.
- Next, add the milk powder and condensed milk along with rose water. Using a soft spatula, mix everything togther.
- Initially the mixture will look grainy, but in about 3-4 minutes, it will thicken and begin to resemble a smooth & soft dough.
- Don't dry out, the mixture should be soft and spreadable (but not wet or sticky). Transfer to a plate and let cool down a bit.
- When the mixture is feels comfortable to touch, make into small balls- I make 20 g balls. I measure the portions using a food scale for uniformity.
- Line a baking sheet or a plate with wax or parchment paper.
- Dip the cashew balls one by one in melted chocolate or roll them in dried strawberry powder. You could roll the kaju katli truffles in dessicated coconut if you wish. Tip - Pick the chocolate dipped cashew balls using a fork and tap the fork on the side of the bowl to allow excess melted chocolate to drip. This makes for a uniform coat.
- Place the kaju katli truffles on the parchment. While the chocolate is still wet, add decorations like cashew pieces or dried rose petals. Place the truffles in the fridge for the chocolate to harden. You can store these truffles for 1 week refrigerated.
Tried this recipe?Let us know how it was!