Burfi Truffles (Chocolate Burfi Balls)
Milk powder burfi rolled into bite-sized balls and dipped in dark and white chocolate. Perfect for Diwali gifting with cardamom, pistachio, and rose garnishes.
Ingredients
For the burfi centers
- 3 tablespoons unsalted butter
- 1/4 cup whole milk plus 2 tablespoons divided
- 1 cup whole milk powder about 100 g; Nestle NIDO or similar
- 1/2 cup powdered sugar confectioners sugar
- 1/2 teaspoon cardamom powder
- Pinch saffron soaked in 1 teaspoon warm milk (optional)
- 2 to 3 drops rose water optional
For coating and garnish
- 1/2 cup dark chocolate melting wafers about 90 g
- 1/2 cup white chocolate melting wafers about 90 g
- 2 tablespoons pistachios finely chopped
- 1 teaspoon dried rose petals
- 1 tablespoon desiccated coconut optional
- Edible silver leaves (varakh), optional
Instructions
Make the burfi dough
- In a heavy pan on medium heat, melt butter with 1/4 cup milk.
- Add milk powder; stir 1 minute. Reduce heat to low.
- Add powdered sugar, remaining 2 tablespoons milk, and cardamom (plus saffron or rose if using). Stir constantly.
- Cook on low 5 to 6 minutes until the mixture leaves the pan sides and forms a non-sticky ball when pinched.
- Transfer to a bowl. Blend briefly with an immersion blender for smoother texture if desired. Cover and refrigerate 30 to 45 minutes.
Shape and chill
- Roll dough into 10 to 12 balls, about 25 to 30 g each. Place on a plate and freeze 15 to 20 minutes.
Dip and garnish
- Melt dark and white chocolate wafers separately in a double boiler or microwave, stirring until smooth.
- Dip each chilled ball in chocolate; let excess drip off. Place on parchment.
- Garnish immediately with pistachios, rose petals, coconut, or varakh. Repeat with second chocolate type if making both.
- Refrigerate at least 30 minutes until set. Store refrigerated.
Notes
Use melting wafers or candy melts so the shell sets without tempering regular chocolate chips.
Do not substitute granulated sugar for powdered sugar.
Over-cooking makes chewy burfi; stop when the ball test passes.
Freeze shaped balls before dipping to keep round truffles.
Store in an airtight container in the refrigerator up to 4 days.
Tried this recipe?Let us know how it was!