Diwali celebrations are incomplete without mithai, and if you are looking to add a modern twist to your festive dessert spread, Kaju Katli truffles are worth trying. This recipe gives the much-loved Indian
cashew sweet a makeover with a rich white chocolate coating. Made with soaked cashews, milk powder, cardamom and a little ghee, the truffles have a soft, nutty centre, while the chocolate shell adds an indulgent finish. Garnished with chopped pistachios or dried rose petals, these bite-sized treats are easy to prepare and make an elegant addition to your Diwali party menu.
This recipe was shared by food content creator Jinal Thummar Kevadiya (@bakewithjinal) on Instagram.
Kaju Katli Truffles
Ingredients:
– 75 g cashews, soaked in warm water for 1 hour
– 15 g milk, for blending
– 12–15 g icing sugar
– 16 g milk powder
– 0.3 g cardamom powder
– 2.5 g desi ghee
– 250–300 g white chocolate chips or compound, for coating
– Chopped pistachios or dried rose petals, for garnish
Method:
1. Drain the soaked cashews thoroughly and transfer them to a blender. Add the milk and blend until you get a smooth, thick paste.
2. Heat a non-stick pan on low flame. Add the cashew paste, desi ghee, milk powder, cardamom powder and icing sugar. Stir continuously for 1–2 minutes until the mixture turns glossy and comes together into a soft dough. Take it off the heat.
3. Allow the mixture to cool slightly. Grease your palms with a little ghee, divide it into five or six equal portions and roll each portion into a smooth ball. Place the truffles in the freezer for 15 minutes to firm up.
4. Melt the white chocolate in the microwave in short bursts, stirring between each interval until smooth. Dip the chilled truffles into the melted chocolate, ensuring they are coated evenly. Lift them out, allow the excess chocolate to drip off and place them on a parchment-lined tray.
5. Before the coating sets, garnish the truffles with chopped pistachios or dried rose petals. Refrigerate for around five minutes, or until the chocolate coating has set. Serve chilled or store in the refrigerator until ready to serve.
