Inspired by the Indian burfi, these Burfi Truffles are made with milk powder and dipped in dark chocolate, white chocolate and make the perfect festive treat!
Garnished with crushed nuts, rose petals, edible silver leaves, these are perfect for gifting to your friends and family.
Ever since I can remember burfis have been an integral part of Diwali. Back home in India, I remember my house filled with those boxes of burfis during Diwali time.
While there were all sorts of burfis, the most common one was that plain burfi. The burfi which is made with only milk and flavored with cardamom.
I did not care much for that burfi back then and there were always so many boxes lying around the house with no one to eat them. Now, I wonder if someone had dipped those in chocolate then maybe all the kids in the house would have gobbled them up in no time!
That’s how I thought of making these Burfi Truffles actually. I just wanted to give a makeover to those simple plain burfis and make them look fancy. It’s the same flavors but presented in a fun way!
These Burfi Truffles are made with milk powder and butter, pretty basic recipe and one that I always use to make burfi from milk powder. Once the milk powder is cooked, I then rolled them into rounds balls and dipped in chocolate to make burfi truffles.
Don’t they look super festive?
These Burfi Truffles
✔are a fun way to jazz up simple burfis!
✔dipped in dark and white chocolate.
✔make the perfect edible gifts for family and friends.
✔easy festive treat to make with few ingredients.
Using the right ingredients is key for this recipe so let’s talk about those in detail.
Milk powder: I always recommend using a good quality milk powder to make Indian sweets. The ones that you get at stores like Safeway are not good. They are super grainy and kind of spoil the sweet in my opinion.
I highly recommend using Nestle NIDO whole milk powder for this recipe. Bob’s red mill is another good option.
Butter: I have used unsalted butter here and I would recommend you do the same.
Can you use ghee in place? Most probably it should work but I have not tested this recipe with ghee.
Powdered sugar: please use powdered sugar here. It mixes in well and gives the dough that nice soft consistency and also brings the dough together since it has mixed cornstarch in it.
Do not replace it with granulated white sugar.
Cardamom powder: these truffles are flavored with cardamom powder. You can also add some saffron if you would like.
Or you can also add some rose essence if you want rose flavor in it.
Chocolate melting wafers: it is extremely important that you use melting wafers or candy melts for this recipe to coat the truffles.
These wafers do not need tempering and hence the chocolate sets easily and perfectly. I have used Ghirardelli Melting wafers in both dark chocolate and white chocolate flavors.
If you use regular chocolate and melt it and then coat the truffles with it- the chocolate will not set nicely. It will also be sticky and melty at room temperature.
If you do use regular chocolate, please temper it first (which is the process of melting and cooling the chocolate to certain temperature so that it’s smooth and glossy when set). Search “how to temper chocolate” and use that process if using regular chocolate.
These chocolate melting wafers or candy melts are easily available at all grocery stores here in US in the baking aisle.
Garnishes: the truffles are topped with various garnishes like crushed pistachios, coconut powder, dried rose petals.
You can also add some edible silver leaves on top to make them look festive.
The garnishes are totally up to you, add what you feel will make them look pretty and perfect for the festive season.
Storing the truffles: I keep these refrigerated since it’s a milk-based recipe and that stays best in the fridge.
But these will also stay fine at room temperature. It’s best to consume these within 3-5 days of making them.
This recipe makes 10 truffles of around 30 grams each. You can place them in a small container and gift to your friends and family.
You will have fun making these and your friends will definitely enjoy eating them!
1- To a pan add butter and 1/4 cup milk on medium heat. Let the butter melt.
2- And then add the milk powder. Stir for a minute and lower the heat to low.
3- Add sugar and 2 more tablespoons milk and stir.
4- Also add cardamom powder and mix well.
5- Cook for 5 to 6 minutes on low heat until the mixture leaves the sides of the pan (stir continuously).
6- You should be able to make a non-sticky ball from the mixture easily. If not, cook for additional 1 minute but do not over-cook.
7-Transfer mixture to a bowl and use an immersion blender or regular blender to smooth it out, this step is optional but recommended. Cover and refrigerate the dough for 30 minutes.
8- Then take a small portion (around 30 grams) of the dough and roll between your palms to make a round ball. I got 10 balls from the dough of around 30 grams each.
Freeze for 15-20 minutes.
9- Heat an inch or two of water in a pan and place it on medium-low heat on stove-top. Then place a bowl with chocolate melting wafers on top of that pan, the bowl should not be touching the surface of water.
This is called the double boiler method to melt the chocolate. You can also use your microwave to the do the same. Please note that these are melting wafers which do not need tempering and can be used straight away. If using regular chocolate, you will need to temper it first.
10- Stir the melting wafer on low heat until they melt and you have a smooth melted chocolate.
11- Take the dough balls out of the freezer and dip them in the melted chocolate, coating from all sides.
12- Garnish with chopped nuts, dried rose petals, coconut powder, edible silver leaves etc. I also melted some white chocolate wafers same way and made white chocolate burfi truffles.
Keep the burfi truffles refrigerated and enjoy!
If you’ve tried this Burfi Truffles Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
- 4 tablespoons butter unsalted
- 1/4 cup + 2 tablespoons milk 60 ml + 30 ml, divided (I used whole milk)
- 1.5 cups milk powder 150 grams, I used Nestle NIDO whole milk powder
- 1/2 cup powdered sugar 60 grams, also known as confectioners sugar (do not replace with regular white sugar)
- 1/2 teaspoon cardamom powder
- 1/2 cup dark chocolate melting wafers 90 grams
- 1/2 cup white chocolate melting wafers 90 grams
- crushed pistachios, dried rose petals, edible silver leaves, coconut powder for garnishing
- To a pan add butter and 1/4 cup milk on medium heat. Let the butter melt and then add the milk powder. Stir for a minute and lower the heat to low.
- Add sugar and 2 more tablespoons milk and stir. Also add cardamom powder and mix well.
- Cook for 5 to 6 minutes on low heat until the mixture leaves the sides of the pan (stir continuously).
- You should be able to make a non-sticky ball from the mixture easily. If not, cook for additional 1 minute but do not over-cook.Transfer mixture to a bowl and use an immersion blender or regular blender to smooth it out, this step is optional but recommended. Cover and refrigerate the dough for 30 minutes.
- Then take a small portion (around 30 grams) of the dough and roll between your palms to make a round ball. I got 10 balls from the dough of around 30 grams each.Freeze for 15-20 minutes.
- Heat an inch or two of water in a pan and place it on medium-low heat on stove-top. Then place a bowl with chocolate melting wafers on top of that pan, the bowl should not be touching the surface of water.This is called the double boiler method to melt the chocolate. You can also use your microwave to the do the same. Please note that these are melting wafers which do not need tempering and can be used straight away. If using regular chocolate, you will need to temper it first.Stir the melting wafer on low heat until they melt and you have a smooth melted chocolate.
- Take the dough balls out of the freezer and dip them in the melted chocolate, coating from all sides.
- Garnish with chopped nuts, dried rose petals, coconut powder, edible silver leaves etc. I also melted some white chocolate wafers same way and made white chocolate burfi truffles.Keep the burfi truffles refrigerated and enjoy!
- Remember to use melting wafers or candy melts here, they set nicely and need no tempering.
- Flavors like rose, saffron can also be added to the dough.
22 thoughts on “Burfi Truffles”
Made these they are so good. I like that they are bit size and dipping them in chocolate takes it to another level. Love your recipes. Happy Diwali Manali and family.
Thanks Sudha! Happy Diwali!
Hey any reason you used a combination of white and dark choc
no reason! just looked pretty, you can use any 🙂
Is there any way to sneak rose water in these ? We love the cardamom and rose flavors together
absolutely, you can add rose water
hey Manali! i made these for Diwali last year and they were a bit HIT! this year i want to make a big batch. if i want to make 2times or 3times the quantity, do i simply double or triple the ingredients? anything i should watch for? or would you recommend making the mewa mixture in small batches as per your recipe amounts?
yeah you could double the ingredients, should be fine. The cooking time will increase since the quantity is more so go with the look of the dough. When you can make a non-sticky ball, its done.
I wanted to try this for my son’s birthday but wanted to present it like cake pops, what’s your thoughts on that? Also I wanted to know how the texture of burfi is with each bite. Is it hard or soft.
yes should be fine. Burfi inside is soft at room temperature. Use chocolate wafers or candy coating please, if you use regular chocolate don’t forget to temper it else the chocolate will not hold at room temperature.
Awesome! Perfect! Will give it a try and update! 😊 will definitely use wafers!!
Thank you so much!! 😊
Could I use morde compound chocolate? We don’t get melting wafers as easily here
yes since compound chocolate is not real chocolate, it won’t need tempering and can be used
This looks amazing. Im thinking of making them and then shipping them to help bring some cheer from a distance. Do you think thats possible?
since it’s milk based, these doesn’t have a very long shelf life, good for 3-5 days in fridge.
Hi these look delicious thank you for sharing this recipe . I would love to make these for a wedding. Is it advisable to freeze them completely. I can take them out few hours before the function?
have not tried freezing, I am not sure how the milk powder will sustain and if it will release moisture when thawed. Refrigerating it works better, you can do that for 3-5 days
These look so amazing! I will definitely give this a try. Happy Diwali!
Thanks so much. Looks amazing. Do you have a measure for the 4 tablespoons of butter eg how many grams that is ?
1 tablespoon is around 14 grams here in the US