Easy recipe for the ultimate ambrosial Indian fusion dessert…all in under 10 minutes!
Dear friends,
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
Ingredients-
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
To serve-
- 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.
Enjoy!
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!
Cheers!
Love,
❤
Sandhya
Love love love them!!
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Thank you so much Utkarshini! ❤
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Wow, does that look delicious!
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Thank you so much!
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The paan truffles look amazing! I can almost taste and smell those familiar flavors with my eyes.
Congratulations on your blogs anniversary! Your recipes are always innovative and inspiring!
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Thank you so much Greg for those kind words. Your recipes are very inspiring too. It is great that we keep each other motivated.
I am very happy that these paan truffles surpassed my expectations. they were delicious.My husband, who i snot a huge paan lover, loved these too.
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I love you’re twist on paan! I might have to make these for my cousin’s wedding coming up!
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Thanks Hetal. these are indeed delicious and would be perfect for a wedding! Do send me pics and tell your cousins and friends about Indfused!
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This looks delicious!
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Thanks so much!
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Sandhya you keep raising your bar with every single post of yours. Kudos lady! This one is simply superb.
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Thank you so much Ana.Getting a compliment from a talented blogger like you makes it even more special! Also, thank you so much for being such a dear friend! I honestly feel that having friends like you in the blogging world has been a nice bonus which I did not even anticipate when I started blogging 2 years ago.You encourage me to try new things.
I love paan and was happy that these truffles surpassed my expectations. I ate them all:(
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Congratulations again Sandhya! This looks so yummy 😀 Your presentation and photos are just gorgeous!
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Thank you so much Antonia! I always appreciate your sweet comments. Having friends like you is the bonus of blogging!
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I always enjoy yours too. I totally agree, it is such a wonderful bonus!
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Can’t wait to try these!!
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Archana, Do try them. They surpassed my expectations….ate all 12 of them:)
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Absolute gorgeous!!
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Thank you so much Sumith!
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Congratulations Sandhya on the amazing stats for your blog, must say I am not even a little surprised. You have a wonderful blog with great recipes that are easy to prepare and are beautifully presented. Love these truffles and sitting on vanilla ice cream and rose syrup sounds amazing.
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Thank you so much Suzanne.Your words of praise for the blog mean a lot to me as I absolutely love your blog too. And your friendship is a blessing.
Hope Percy is getting better handling the summer heat. We seem to be having a heat wave.
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Fast, Beautiful and delicious. Now that’s a winning combination.
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Thank you so much!
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Simply superb…
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Thanks so much Ruchi!
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Sandhya, this looks stunning in presentation and I am sure very tasty! And a huge congratulations on your achievements, it is just wonderful😊
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Thank you so much Marisa! Having friends like you through blogging, is a blessing.
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The feeling is mutual Sandhya!! 🙂
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Marisa, I cannot reach your site. Is it down for some reason? I will try to visit again soon.
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Hi Sandhya, I also cannot load my site! I think the servers may be down at Bluehost😔
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I will try again Marisa. Thank you for letting me know.
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Mayur,
Your comment somehow got deleted but I wanted to let you know that I appreciate your sweet words of encouragement and support. Thank you so much!
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This looks very impressive. I love it.
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Thank you so much!
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Love your blog too Myra!
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Wow, such a lovely write up on your blogging and a lovely truffle recipe.. Congrats dear Sandhya.. Keep going..
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Thank you so much dear Seena. I truly appreciate your kind words.
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Congratulations, Sandhya on celebrating your second year blogging anniversary! You have incredible numbers and followers, well deserved! I also enjoyed the recipe with spices, almond and the combination looks delicious!
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Thank you so much Robin! I always appreciate your sweet comments and enjoy your blog very much. Wish I was as good as you with words, so I could articulate better 🙂 Love your new profile pic. btw!
Have a great weekend!
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Lovely blog! So many unique things to discover and eat!
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Thank you so much! Really appreciate your kind words.
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🙂 I’m delighted to come across your blog Sandhya!
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Thanks for the follow. It gave me a chance to visit your awesome blog! Love the pictures of Jaipur and Naila. I am fascinated by this beautiful city and it’s architectural history.
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Thank You Sandhya! I’m happy that you liked Jaipurthrumylens!! ave you ever visited Jaipur?
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Yes for a very short trip…hope to see it again.
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keep me posted Sandhya! Let me know ….if I can be of any help to you. 🙂
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Thanks so much!
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Sandy, how far in advance can these be made? Hoping to make them for a dinner I am hosting tomorrow.
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Sorry for the delay in replying Archana. They can be made a couple of days in advance and kept refrigerated.
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Thank you! I made them this morning and they were delicious!! Everybody loves them.
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So happy to hear that Archana!
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Sorry Autocorrect changed your name Sandhya!
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No problem Archana! 🙂
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Wow, looks yummy. Will surely share this with my wife for her to prepare 🙂
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Hi, “looks great! For the shredded sweetened coconut, can we use fresh (but frozen) coconut or does it have to be the dry version?
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Hi Ankana, The (frozen)fresh coconut if roasted a little to get rid of extra moisture will work. The dry sweetened one reminds us of paan with coconut as one of the fillings.
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Lovely and welcome twist!!
have shared this here
http://artsycraftsymom.com/best-indian-dessert-modern/
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Awesome one. .. Looks mouth watering.. Would love to try it. 🙂
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Do let me know how you like them Sujay.
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