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Burfee Truffles

This little Indian sweetmeat are morsels of heaven. Made with powdered milk, fresh cream and a hint of cardamom, almond and rose essence.
Prep Time1 hour
Cook Time10 minutes
Course: Dessert
Cuisine: Indian
Keyword: burfee, burfee truffles, sweetmeat

Ingredients

  • 2 tspn butter
  • 1 cup/250ml fresh cream
  • 1/2 cup/125ml nestle cream
  • 3/4 cup icing sugar
  • 2&1/2 cup Klim powdered milk
  • 1/4 tspn ground cardamom/elachie
  • 1/4 tspn rose essence See note 1
  • 2 tbsp ground almond
  • chocolate for decorating
  • flowers, almonds, nuts for decorating
  • edible glitter or lustre dust for decorating

Instructions

  • Heat the butter, fresh cream, nestle cream and icing sugar on medium heat until it starts to bubble
  • Remove from the heat and sift in the powdered milk, whilst slowly whisking it in
  • Cook for about 5 minutes, stirring continuously
  • Remove from heat and add the almond, cardamom and rose essence
  • Transfer the mixture into a glass bowl and refrigerate for an hour
  • After an hour, use a tablespoon and scoop half of a tablespoon of mixture and place it on a parchment lined baking sheet
  • Freeze the baking sheet for an hour
  • After an hour remove the baking sheet from the freezer. Roll the little pieces into neat round balls and set aside
  • Place chocolate in a microwave bowl. Use a little chocolate at a time. Melt the chocolate at 20 second intervals, add a drop of oil to the chocolate. Mix it well
  • Insert a toothpick into each round ball, dip it into the chocolate. Place the chocolate dipped ball into mini cupcake liners. Press it on the sides of the cupcake liner and gently remove the toothpick. Decorate with flowers, coloured almonds or nuts. Sprinkle some edible glitter on top.

Notes

  1. With rose essence the intensity differs with each brand. Be careful when adding it to your burfee mixture, with some you will just need a few drops
  2. If you not turning this mixture into truffles you can spread them out in a square dish, refrigerate overnight and cut into squares
  3. It's best to let the burfee stand a while before serving them, they taste best at room temperature
  4. When making the truffles you have to work quickly as the chocolate can harden so rather melt a little chocolate at a time