Viral Pistachio Kataifi Burfi Truffles
These Pistachio Kataifi Barfi Truffles are so perfect for the festive season. These are inspired by the viral Dubai Chocolate bar. These are filled with toasted kataifi, mawa, pistachio cream, pistachios and cardamom. Finally, they are rolled into rounds and dipped into melted ruby chocolate.
I wanted to make pistachio truffles dipped in ruby chocolate for quite some time. At that time, Dubai Chocolate bar was not even in existence perhaps. Initially, I kept delaying making truffles. I asked other food bloggers for the best way to source ruby chocolate. This must be almost 8-9 months ago.
Moreover, recently my feed on Instagram is all about viral Dubai Chocolate Bar. Not only that but pistachio desserts and mithais are having a moment in the food world. I have no idea why. Obviously, But I am here for it.
Without a doubt, I love pistachios so not complaining.
By the way, there are so many different variations on viral bar, that I wanted to create my own twist.
I decided to mix up my idea about pistachio truffles and this bar. There was not a lot of difference in terms of ingredients. As a matter of fact, I was almost planning to use all the ingredients, other than kataifi and tehina.
Let’s talk about ingredients
Ingredients for Pistachio Kataifi Burfi Truffles:
- Kataifi – You can easily source it form major supermarkets or look for Greek/Mediterranean market. My neighbor has supermarket in my town, and he is Greek, so I knew I would find it at his market. Kataifi comes in big lump. Just take what you need and pack up rest and freeze the rest immediately. I chopped up the kataifi to make thinner threads. Additionally, toast it in ghee until brown. You cannot use raw kataifi. It is crucial to follow this step.
- Pistachio Cream – Generally, Pistachio cream is also something difficult to find in stores. The one I have used is from Eataly, something I bought a long time ago in person from the NY store. I have seen these sold on amazon. Or definitely hit up your local Mediterranean stores think Greek, Turkish etc. They would have it. It is sweetened.
- Mawa/Khoya – You can buy frozen aisle form Indian stores or make some from milk powder (whole) and milk. Something I keep in my fridge all year long. Best time to stock up on whole milk powder from Indian grocery stores.
- Pistachios – I used silvered as they are greener in color and coarsely crushed them.
- Cardamom Powder – Use freshly ground cardamom for best flavor.
- Chocolate – I used Ruby chocolate. You can use any chocolate you like. The original bar had dark chocolate. Specifically, I had planned to use ruby chocolate a long time ago, so I went with my initial plan. Ruby chocolate fave/pellets are a little difficult to source and they can be expensive. So, I found these chocolove chocolate bars and used them. Indeed, they work equally fine. I have seen them at many places, mine I bought them from Whole Foods.
- Make round truffles or use a chocolate mold. Above all, I wanted to have some fun, so I used skull mold as Diwali and Halloween falls on the same day. Gotta have some fun too! PS. I have never dressed up for Halloween or done anything close to it. Hahaa. Hope you love it!
Tips/Suggestions :
- Pistachio Cream is already sweet, so I have not used any sweetener. But, if you buy pistachio cream unsweetened one, then make sure to add 1 – 1.5 tbsp confectioner’s sugar.
- If your mixture becomes dry while rolling them into rounds, I add a few drops of milk. It holds it together. You can add either milk or pistachio cream.
- I store pistachio cream in the fridge, so I had to microwave it for few seconds to loosen it up.
Pistachio Kataifi Burfi Truffles
These Pistachio Kataifi Barfi Truffles are so perfect for the festive season. These are inspired by the viral Dubai Chocolate bar. These are filled with toasted kataifi, mawa, pistachio cream, pistachios and cardamom. Then they are rolled into rounds and dipped into melted ruby chocolate.
Servings: 10 truffles
Ingredients
- 1/2 cup Khoya/ Mawa
- 1/2 cup Kataifi
- 1/3 cup Pistachio Cream
- 1/4 cup crushed Pistachios
- 1 tbsp ghee
- 1 tsp cardamom
- 2 bars of Ruby Chocolove chocolate
Instructions
- Take out Kataifi from the freezer. Let it thaw a little bit. Don’t forget to put the rest back in the freezer. Once it’s manageable, chop it into finer threads.
- Heat up a pan, add some ghee in it. Add kataifi and toast it until it becomes brown and toasty. Remove it and leave it aside.
- If you make mawa at home – In the same pan, add 1/2 cup milk powder and milk and cook it until it reduces and becomes mawa.
- Take mawa, kataifi, pistachio cream (microwave it if it’s too thick), coarsely crushed pistachios, cardamom powder and give it a good mix.
- Leave it aside if using a mold. If not, form round balls using a cookie scoop or tbsp of spoon for perfect and equal sized rounds.
- Melt Chocolate – Microwave chocolate for 20 seconds and or until it melts in increments. After every few seconds, you must take it out and stir it. 20-30 seconds it should be completely melted.
- Dip each round using a fork or spoon into this melted chocolate and place them on a dish or tray.
- Once it solidifies, you can garnish it with pistachios, gold dust or edible gold or silver or even edible flowers.
- Chocolate mold – pour or carefully add melted chocolate into the mold, freeze it until its solid, and then once it’s cold adds kataifi burfi mixture, and using some more melted chocolate cover the top part too. You might have to melt that chocolate again in microwave. Put it back in the fridge and let it solidify.
- To remove from silicone mold, simply push the bottom part of the mold and it will release. Remove and just take off excess chocolate carefully.
Notes
- Pistachio Cream is already sweet, so I have not used any sweetener. But, if you buy pistachio cream unsweetened one, then make sure to add 1 – 1.5 tbsp confectioner’s sugar.
- If your mixture becomes dry while rolling them into rounds, I add a few drops of milk. It holds it together. You can add either milk or pistachio cream.
- I store pistachio cream in the fridge, so I had to microwave it for few seconds to loosen it up.
- Mawa – If not using store-bought, make it at home by mixing ½ cup each milk and milk powder and cook it until it thickens and becomes soft pliable consistency.
- Use small cookie Scoop or spoon with 1 tbsp for perfect and equal shape.
I used silicone mold, so spreading chocolate with spoon was a better option as silicone is a little bit flimsy. But, when I make chocolate caramels using plastic mold, I pour chocolate and remove excess chocolate, so that you get a thin layer of chocolate. - Use best type of chocolate, I love Ghirardelli or Guittard for my baking needs or making chocolate. It works like a charm, especially when using plastic chocolate mold. If you use bad quality of chocolate or the one which is not tempered, it will not release from the mold once you fill it in.