Introduction

Kataifi Pistachio Burfi Truffles are a delightful fusion of traditional Indian flavors and indulgent chocolate. Crispy kataifi pastry combined with rich mawa and fragrant cardamom forms a luscious center coated in smooth dark chocolate. These bite-sized treats are perfect for festive occasions or as an elegant homemade gift.

A round white plate with black streak patterns holds nine smooth, dark chocolate dome-shaped truffles arranged closely together. Each truffle has a small patch of gold dust on top that adds a shiny touch. The plate is set on a textured brown fabric piece, and the background shows a white marbled surface. In the blurry background, there is a glass jar with a wooden spoon inside, containing a light beige creamy mixture with some green pistachio pieces on top. Another plate with more truffles can be seen faintly behind. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 grams kataifi pastry (shredded, around 2 cups)
1 tablespoon butter (salted preferred)
225 grams mawa (crumbled, also known as khoya, approx. 1 cup)
140 grams pistachio paste (sweetened, about 1/2 cup + 2 tablespoons)
1 ½ tablespoons tahini
1 ¼ teaspoons cardamom powder
Pinch of salt
Generous pinch saffron strands (crushed)
10 oz dark chocolate melting wafers (such as Ghirardelli)

Instructions

Step 1: Finely chop the kataifi pastry using a knife into thin strands. Heat butter in a pan until melted, then add the shredded kataifi. Continuously stir and toast the pastry until it turns golden brown. Transfer to a bowl and set aside.
Step 2: In the same pan, add crumbled mawa and stir continuously while roasting until it becomes golden brown. Remove the pan from heat.
Step 3: Combine the roasted mawa and kataifi pastry in the bowl. Add pistachio paste, tahini, cardamom powder, salt, and crushed saffron strands. Mix well with a spatula until all ingredients are evenly incorporated; the mixture will be slightly wet.
Step 4: Roll the mixture into small balls, approximately 20 grams each. Chill the balls in the refrigerator for 1 hour.
Step 5: Melt the chocolate wafers in a microwave in 15-second intervals, stirring in between until smooth. Dip the chilled balls into the melted chocolate to fully coat them. Place on parchment paper and let chocolate set before serving.
Optional Step 6: For a polished look, use a candy mold. Pour melted chocolate into each cavity, flip to remove excess, and chill for 30 minutes. Fill cavities with the mixture, chill 1 hour, then cover with more chocolate. Smooth the tops and chill 3 to 4 hours until set. Remove from mold and enjoy.

Tips & Variations

Use salted butter to enhance the overall flavor, or unsalted if you prefer more control over saltiness.
For a vegan twist, substitute mawa with a cashew cream and use vegan chocolate wafers.
If you don’t have tahini, almond butter or sunflower seed butter can be good alternatives.
To add extra crunch, sprinkle chopped pistachios on the chocolate coating before it sets.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. Before serving, you can let them sit at room temperature for 10 minutes for a softer texture. If frozen, thaw in the refrigerator for several hours before serving. Avoid storing at room temperature for long to prevent the chocolate from melting.

How to Serve

A white patterned plate holds ten round chocolate truffles with a shiny dark brown outer shell, each lightly dusted with gold powder. Two of the truffles are cut open, showing a light tan, crumbly textured filling with a small green pistachio nut inside. The plate rests on a matching white patterned bowl, both placed on a textured dark surface with pieces of pistachio scattered around. In the soft blurred background, two more bowls contain additional truffles. The whole scene is lit with natural light, creating warm highlights and soft shadows. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is kataifi pastry?

Kataifi pastry is a shredded phyllo dough commonly used in Middle Eastern and Mediterranean desserts. Its fine strands give a unique crispy texture when toasted or baked.

Can I use regular chocolate instead of melting wafers?

Yes, but melting wafers are designed to melt smoothly without seizing and don’t require tempering. If using regular chocolate, tempering is recommended to achieve a glossy, firm coating.