Kataifi Pistachio Burfi Truffles Recipe
Kataifi Pistachio Burfi Truffles are an exquisite fusion of traditional Indian sweets and delicate Middle Eastern kataifi pastry. These luscious truffles combine toasted shredded kataifi, roasted mawa (khoya), rich pistachio paste, aromatic cardamom, and saffron, all coated in smooth dark chocolate. Perfect for festive occasions or special treats, these bite-sized delights feature a creamy, nutty center enveloped in a crisp chocolate shell.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 5 hours 35 minutes
- Yield: Approximately 20 truffles 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian fusion
- Diet: Vegetarian
Ingredients
Scale
Kataifi & Mawa Mixture
- 100 grams kataifi pastry (shredded, around 2 cups)
- 1 tablespoon butter (salted)
- 225 grams mawa (crumbled, approx. 1 cup)
- 140 grams pistachio paste (sweetened, about 1/2 cup + 2 tablespoons)
- 1 & ½ tablespoons tahini
- 1 & ¼ teaspoon cardamom powder
- Pinch of salt
- Generous pinch of saffron strands (crushed)
Chocolate Coating
- 10 oz dark chocolate melting wafers (such as Ghirardelli)
Instructions
- Toast Kataifi Pastry: Chop the kataifi pastry into fine strands with a knife. Heat 1 tablespoon butter in a pan and melt it. Add the shredded kataifi and continuously stir while toasting until it turns golden brown. Transfer to a bowl once done.
- Roast Mawa: In the same pan, add the crumbled mawa. Stir and roast on medium heat until the mawa turns golden brown, then remove from heat.
- Combine Ingredients: Add the roasted mawa to the bowl with toasted kataifi. Mix in pistachio paste, tahini, cardamom powder, pinch of salt, and crushed saffron strands. Stir with a spatula until fully combined; the mixture will be slightly wet.
- Shape Truffles: Roll the mixture into small balls weighing about 20 grams each. Chill the balls in the refrigerator for 1 hour to firm up.
- Melt Chocolate: Melt the dark chocolate melting wafers in short intervals of 15 seconds using a microwave, stirring between intervals until smooth. These wafers don’t require tempering.
- Dip Truffles: Dip the chilled balls into the melted chocolate until fully coated. Place on parchment paper to set or use a candy mold for a polished look.
- Optional Candy Mold Method: Pour melted chocolate into each mold cavity, then invert the mold to remove excess chocolate. Chill for 30 minutes. Fill cavities with the prepared mixture, chill for 1 hour. Top with more melted chocolate, smooth the surface, then chill for 3-4 hours until fully set. Carefully remove from mold before serving.
Notes
- Use salted butter for an added depth of flavor in the kataifi roasting step.
- Pistachio paste should be sweetened to balance the flavors; you can adjust sweetness as preferred.
- Crushing saffron strands before adding them helps release their full aroma and color.
- Chilling times are crucial for proper setting and ease of coating.
- Dark chocolate melting wafers simplify the dipping process as no tempering is required.
- Use a sharp knife to finely shred kataifi pastry if not pre-shredded.
- Store the truffles in an airtight container at room temperature away from heat or in the refrigerator during warmer months.
Keywords: Kataifi, Pistachio Burfi, Indian sweets, Truffles, Dessert, Chocolate coated, Mawa, Khoya, Cardamom, Saffron, Festive sweet
Find it online: https://topreci.com/kataifi-pistachio-burfi-truffles-recipe/
