Badam Gulkand Truffles

Ingredients

For almond truffles

• 3 cups almond flour
• ¾ cup plus 1 tablespoon sweetened condensed milk
• Pinch of nutmeg/ jaifal, optional
• ½ teaspoon cardamom powder/ elaichi

For the filling.

• 2 tablespoons cashews
• 2 tablespoons pistachios
• 2 tablespoons almonds.
• ½ tablespoons fennel seeds.
• ½ teaspoon cardamom
• ½ cup gulkand. Or more if you prefer.

For coating the truffles

• 2.5 cups semi-sweet chocolate /dark chocolate see notes
• 1 tablespoon coconut oil or veg shortening see notes

For garnish (optional)

• 2 tablespoons Reserved grounded nuts.
• 1 tablespoon Dried rose petals.
• Edible silver/gold leaf varak

Instructions

For roasting the nuts.

• If you are using pre-roasted nuts then skip this step.
• If you are using raw nuts then roast them with the fennel seeds in a pan on a very low heat.
• Stir continuously for 3-5 minutes until roasted.
• Let the mixture cool down.
• Now pulse it a few times in your food processor. It should be chunky and coarse, not completely ground.

For making almond truffles.

• Process almond flour, condensed milk, nutmeg, and cardamom in a food processor until combined. If you have a big food processor then it may not form a dough. Don’t worry it comes together with hand later on. Just pile the mixture on a lightly greased plate with ghee. Spread some ghee on your fingers and palm. Knead it for a minute.
• If you do not have a food processor, simply knead it with your hands until it forms a smooth dough.
• Cover and keep aside until use.

For filling the almond truffles.

• Reserve 1  tablespoon nut mixture for garnish, optional.
• Roughly mix the gulkand and the nut mixture by hand.
• Grease your palms with a bit of ghee.
• Now take a tablespoon scoop measure of the prepared almond dough and make a ball.
• Pinch in the center to create an indentation. Now fill in a very small ball of gulkand nut mixture.

      6. Next, seal the nut mixture with the almond dough and roll it between your palms until you get a smooth round ball.

      7. Repeat this process to make the remaining balls.

      8. Cover it with a dishcloth and refrigerate for at least an hour before dipping them into melted chocolate.

For coating the chocolate to make truffles

• Melt the chocolate with the shortening over a double boiler or in the microwave for 1 minute on 100% power. Stir well then microwave again using 50% power for an additional minute. Stop and stir, and microwave again until melted and smooth.
• Now dip the truffles one at a time in the melted chocolate, roll gently to coat evenly, and then take them out with a fork. Make sure you tap the fork gently to the rim of the chocolate bowl to get off any excess chocolate.
• Now place the truffle on the parchment paper or a wired rack. You will need a spoon or an offset spatula to slide down the truffle from the fork.
• If you are not using a double boiler method then chances are that the chocolate may thicken in the process of coating the truffles.
• If it does then simply pop it in the microwave for 15-20 seconds to adjust the consistency.
• Repeat this process with all the truffles.
• Garnish it with the reserved crushed nuts, dried rose petals, and edible gold/silver leaf if desired. Make sure to add garnishes before the chocolate sets hard.
• Pop the truffles in the refrigerator for at least 2 hours to set completely.

Notes

Tips to make great almond rose truffles.

1. Always cover the almond dough with a lid or a dishcloth to prevent it from drying out. Grease your palms with a little smear of melted ghee as and when needed.
2. This will avoid the dough to stick to your palms and result in smooth truffle balls.
3. Adding vegetable shortening or coconut oil gives a nice sheen to the truffles. Skip if unavailable.
4. Add the garnish to the truffles before the chocolate dries up or it won’t stick.

Possible additions and substitutes.

1. If you want to go dairy free then swap the condensed milk with vegan coconut-sweetened condensed milk.
2. Store-bought gulkand has sugar, so it is not vegan. You may skip it altogether and use a few dried rose petals instead.
3. Skip nutmeg if unavailable.
4. You may add a generous pinch of saffron to the almond dough if desired.
5. Use dark chocolate instead of semi-sweet.

Make ahead-of-time tips

• You can make the coarse roasted nut filling up to 2 weeks in advance.
• Store it in an airtight container in the fridge.
• You can make the almond dough up to a week in advance, cover it, and refrigerate it. Truffles will stay good in the refrigerator for a month.
• You can freeze them in a sealed container for up to 6 months. Thaw over the counter at room temperature for an hour or two.

this isn't my recipe, thought that it will make a good festive dessert, especially around the corner without much stirring to make it.

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