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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.
Prep Time15 minutes
Cook Time15 minutes
Course: Dessert, Mithai
Keyword: diwali, mithai, pistachio burfi, pistachio kataifi burfi truffles, Truffles, viral dubai bar
Servings: 10 truffles
Author: devangi.raval

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.
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