Easy recipe for the ultimate ambrosial Indian fusion dessert…all in under 10 minutes!
I want to THANK YOU ALL from the bottom of my heart as Indfused celebrates its second anniversary with over 200,000 views and more than 100,000 unique visitors from over 150 countries! I am still so pleasantly surprised by the numerous awards, prizes, the glowing reviews, the 800 ~1000 percent growth over last year in the number of views, followers and visitors. I am truly humbled and ask that you keep the love flowing with your continued support <3. Please do tell your friends about Indfused and help me spread the word.You all inspire and invigorate me to try new recipes!
I am ecstatic that you are on this journey with me. Whether I am streamlining an authentic Indian recipe to make it easier, and with locally available ingredients or going out on a limb with a unique fusion recipe and taste, I appreciate you foodies coming along with me! With my parents’ blessings and with your kind support, I feel confident to keep marching on…….of course towards the food 🙂 And as always, I will try to make it healthy, without sacrificing the taste. And yes….my family has renewed their agreement to be the tough critiques, to make sure all recipes on Indfused are super yummy!
So back to the business of food and eating! Last week when I asked what I could make for my second blog anniversary, some of you requested easy dessert recipes. So I put my thinking cap on… I wanted to make something real special to celebrate the anniversary, but also super easy, fun and delectable!
That is what lead me to think of Paan Truffles with Gulkand Centers! It would be both an ambrosial dessert and mouth freshener in one.
I was jumping for joy (yes, in my head) when my experiment surpassed my expectations. The almond and gulkand centers are wrapped in a coconut fudge/ burfi coating and rolled in coconut. I served it with a store bought vanilla ice cream swirled with rose syrup! Absolutely heavenly!
Check out the quick and easy recipe and the step by step photos!
Paan Truffles with Gulkand Centers
For the Gulkand centers-
- 2 tablespoons almonds
- 1 teaspoon anise seed/ saunf
- A tiny pinch of salt (optional)
- 3 tablespoons of good quality gulkand ( rose petal jam)
- 2 drops of rose essence
For the green coating-
- ¼ cup sweetened condensed milk
- ¼ cup sweetened shredded coconut
- ½ teaspoon cardamom powder
- 4 drops of green food coloring
- A tiny pinch of salt (optional)
- 6 big sized, fresh betel leaves, washed and dried
- 1/2 teaspoon ghee to grease palms (if needed)
- Dry sweetened coconut for rolling the truffles
- Vanilla ice cream
- Rose syrup
To make the Paan Truffles with Gulkand-
- In a microwave safe bowl, heat the almonds on high for one minute. Check and heat again for 30 seconds or until toasted. Alternately toast the almonds in a pan on the stove on medium heat. Remove from heat and set aside.
- In the same bowl heat the anise seed/ saunf on high for 30 seconds or until fragrant. Alternately toast it in a pan on the stove over medium heat.
- In a dry grinder or food processor, pulse the almonds and anise seed together until powdered. Remove in a bowl. Add the salt (if using), gulkand and rose essence and mix together. Divide mixture in 12 parts and roll into balls. Set aside in refrigerator.
- In a microwave safe bowl, combine the condensed milk, shredded coconut, cardamom powder, food coloring and salt (if using). Stir together and microwave on high for 1 minute. Stir and microwave again for 1 more minute or until the mixture thickens and leaves the sides of the bowl. (see step by step photos)
- Cut the betel leaves/paan leaves into thin strips/chiffonade and combine them with the condensed milk mixture. Divide into 12 parts.
- Take one part of the green mixture and flatten it like a disc, in your hands using ghee, if needed, to grease your palms. Put a gulkand mixture ball in the center and cover it bringing the sides of the flattened green mixture around it. Roll in the dried sweetened coconut and set the truffle aside. Repeat with other 11 parts.
- Refrigerate truffles to cool.
- Serve with vanilla ice cream topped with rose syrup.
Note- The microwave timings are based on my 1000 watt, 110 V drawer oven. Individual microwaves may vary.
And please keep that love flowing for Indfused! With your continued support and encouragement, I hope to celebrate more and more blogiversaries for years to come!