Kataifi Pistachio Burfi Truffles

9 chocolate truffles dusted with edible gold arranged in a plate

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Kataifi Pistachio Burfi Truffles

Inspired by the viral Dubai chocolate, these pistachio burfi truffles combine the crispy kataifi pastry with mawa, pistachio cream, cardamom and saffron!

Prep Time1

Chill Time5

Total Time6

Course: Dessert

Cuisine: Indian Fusion

Servings:

Author: Manali Singh

Ingredients

100 grams kataifi pastry shredded, around 2 cups
1 tablespoon butter I used salted butter
225 grams mawa crumbled, also known as khoya, (approx.1 cup)
140 grams pistachio paste 1/2 cup + 2 tablespoons, this was sweetened paste
1 & ½ tablespoons tahini
1 & ¼ teaspoon cardamom powder
pinch salt
generous pinch saffron strands crushed
10 oz dark chocolate melting wafers I used Ghirardelli melting wafers

Instructions

Chop the kataifi pastry into fine strands using a knife. Heat a tablespoon of butter in a pan and once it melts. add the shredded pastry to it and toast until it becomes golden brown in color. Stir continuously while roasting to make sure it roasts evenly. Remove it from the pan and transfer to a bowl.
To the same pan, now add crumbled mawa. Stir with a spatula and roast until mawa turns golden brown in color. Remove the pan from heat.
Add roasted mawa to the bowl with roasted kataifi pastry and also add pistachio paste, tahini, cardamom powder, pinch of salt and saffron strands. Mix with a spatula until everything is well combined. The mixture will be a little wet.
There are two ways to make these truffles. The simple way is to roll the mixture into small balls, around 20 grams each. Then chill the balls in the refrigerator for 1 hour. Once chilled, melt some chocolate melting wafers. I used Ghirardelli dark chocolate melting wafers (these don't need to be tempered), melted them using my microwave in 15 seconds increments and then dipped the chilled balls into the melted chocolate to make your truffles.
To make them look a little more fancier, you can use a candy mold. First pour melted chocolate into each cavity and then flip the mold over to remove excess chocolate. Chill the mold for 30 minutes. Then fill each cavity with the prepared mixture and chill again for 1 hour. Then cover the top with more chocolate, smoothen out the top and chill for 3 to 4 hours until the truffles are completely set. Remove from mold and enjoy!

Notes

There are many melting wafers/candy melts available in the market. I recommend using a good one like Ghirardelli. The taste of the truffle will depend on the taste of chocolate as well so a good tasting chocolate makes a difference.
You can add more pistachio butter/cream if you want the truffles to be sweeter.
This recipe will make 16 to 20 truffles depending on how big or small you make them.

Nutrition