RAS MALAI TRUFFLES

If only I had been feeling better (health wise), I would have shared so many more sweet and savoury recipes for Diwali. My current situation made me select recipes that are not too elaborate and, for which I do not need to worry too much about props and other elements, while clicking the pictures, sitting on a stool. So, for now I am settling for these delicious and decadent Ras Malai truffles. Decadent because  these are made using white chocolate and condensed milk.

I am not a big fan of condensed milk but for festive and special occasions I give that feeling a concession. White chocolate is like a blank canvas, thanks to its neutral flavour, one can add whatever flavours or additives that one fancies. Therefor it is a perfect canvas for these truffles which come together in minutes and stay well for a week which makes them ideal for celebrations and parties too since they are a make ahead kind of dessert which is always a winner in my book. Just like the previous one, this dessert too is a fusion one.

100 gm Condensed Milk

200 gm White Chocolate Chips (use best quality chips for best taste)

1½ – 2 tbsp finely chopped mixed Nuts, optional but recommended

½ tsp Ras Malai Essence (not sponsored)

1/8 tsp Cardamom Powder

Mixed Nuts (for rolling the truffles) optional but recommended

Crushed dried rose petals (for rolling), optional

Heat the condensed milk in a saucepan, on medium heat. Keep stirring it to prevent it from catching at the bottom of the pan. Once you begin to see bubbles around the edges, {add the butter (check notes)} and sprinkle the chocolate over it. Reduce the heat to minimum. Gently stir it in and allow it to melt on its own.

Stir once again to evenly mix the chocolate into the condensed milk. Keep stirring till the chocolate is completely dissolved. Stir in the nuts. Remove from heat. Whisk the contents and then transfer to a bowl. Allow it to cool and then cover the bowl and place it in the fridge for twenty to thirty minutes. (depending on the quality of chocolate and the weather, the refrigerating time will vary)

Meanwhile, line a baking sheet with butter paper or parchment paper. Set aside.

Scoop the mixture and roll it into balls to make truffles to the size you desire. Roll each truffle in finely chopped nuts and dried rose petals and place on the prepared baking sheet. You can store these for a week in the fridge in an air tight container.

I prefer to bring them to room temperature before serving. Enjoy!

Yield –12 (25 gm each)

Note – I used finely chopped pistachios, almonds and cashews.

Note – If you are unable to get your hands on ras malai essence, you can use a pinch of saffron soaked in half a tablespoon of warm milk.

Note – Feel free to use a tablespoon butter for a fudgy texture.

Thank you for your visit and see you soon again, with another exciting recipe!

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    Ben | Havocinthekitchen

    I’m not familiar with ras malai, but I definitely love all other flavours here particularly cardamom and rose. The truffles look wonderful and tasty!

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