No-Bake Buttery Truffles

 Ingredients

For the syrup

1 cup granulated sugar (7ounces; 200g)

3/4 cup (180ml) water

3 green cardamom pods, lightly crushed

3 whole cloves

1 tsp (5ml) orange blossom water / rose water / vanilla extract

 

For the Flour Mixture

1/4 cup plus 1tbsp ghee (2 1/3ounces; 66g)

2/3 cup all-purpose flour (3ounces; 85g)

1/4 tsp Diamond Crystal kosher salt; for table salt, use half as much by volume 

 

For Serving

Finely chopped pistachios, toasted unsweetened shredded coconut, ground walnuts, and/or toasted sesame seeds

Sliced apples, sliced pears, or fruit skewers

Preparations

For the Syrup: In a medium saucepan, combine sugar, water, cardamom, and cloves. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Once sugar is dissolved, reduce heat to medium-low to maintain a gentle simmer and cook for 3 minutes. Remove from heat, stir in orange blossom water, and set aside for at least 10 minutes to cool slightly. Strain syrup through a fine-mesh strainer into a heatproof liquid measuring cup; discard cardamom and cloves.  

For the Flour Mixture: In a separate medium saucepan, melt ghee over medium-low heat. Add flour and salt and cook, stirring constantly with a wooden spoon or heatproof spatula and scraping along the bottom and corners of the saucepan, until mixture is the color of peanut butter and smells nutty, 12 to 14 minutes. Remove saucepan from heat. 

While stirring constantly, slowly pour in strained warm syrup. The mixture will steam and bubble vigorously. Return saucepan to low heat. Using a wooden spoon or heatproof spatula, cook, stirring constantly, until mixture is smooth, glossy, and the consistency of thick warm fudge sauce, 12 to 14 minutes. 

To Serve as a Paste: Transfer mixture to a shallow serving bowl or plate and spread into an even layer. Let cool for at least 30 minutes before serving. Top with pistachios, coconut, walnuts, and/or sesame seeds, if using. If desired, serve with fruit on the side. 

To Shape Into Balls: Let the mixture stand at room temperature until firm and scoopable, 1 to 1 1/2 hours. Portion and roll the mixture into 1-inch balls (about 1 tablespoon each). Roll balls in pistachios, coconut, walnuts, or sesame seeds, if desired. Serve at room temperature. 

Make-Ahead and Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. To freeze, transfer to an airtight freezer-safe container; if shaped into balls, separate layers with parchment paper. Freeze for up to 1 month. Thaw overnight in the refrigerator and serve at room temperature.

 

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