The Fashion Identity
Paan Truffles
with Gulkand
Centers
Servings: 12
Difficulty : EASY
Ingredients:
For the Gulkand
centers-
•2 tablespoons al-
monds.
•1 teaspoon anise
seed/ saunf
•A tiny pinch of salt
(optional)
•3 tablespoons of
good quality
gulkand ( rose
petal jam)
•2 drops of rose
essence
For the green
coating-
•¼ cup sweetened
condensed m ilk
•¼ cup sweetened
shredded coconut
•½ teaspoon car-
damom powder
•4 drops of green
food coloring
•A tiny pinch of salt
(optional)
•6 big sized, fresh
betel leaves,
washed and dried
•1/2 teaspoon
ghee to grease
palms (if needed)
•Dry sweetened
coconut for rolling
the truffles
www.indfused.com
BY
SANDHYA REGE NADKARNI
To Serve:
•Vanilla ice cream
•Rose syrup
To make the Paan Truffles with Gulkand-
1.In a microwave safe bowl, heat the almonds on high for one
minute. Check and heat again for 30 seconds or until toasted.
Alternately toast the almonds in a pan on the stove on medium
heat. Remove from heat and set aside.
2.In the same bowl heat the anise seed/ saunf on high for 30
seconds or until fragrant. Alternately toast it in a pan on the
stove over medium heat.
3.In a dry grinder or food processor, pulse the almonds and
anise seed together until powdered. Remove in a bowl. Add the
salt (if using), gulkand and rose essence and mix together. Di-
vide mixture in 12 parts and roll into balls. Set aside in refrigera-
tor.
4.In a microwave safe bowl, combine the condensed milk,
shredded coconut, cardamom powder, food coloring and salt (if
using). Stir together and microwave on high for 1 minute. Stir
and microwave again for 1 more minute or until the mixture
thickens and leaves the sides of the bowl. 5.Cut the betel
leaves/paan leaves into thin strips/chiffonade and combine
them with the condensed milk mixture. Divide into 12 parts.
6.Take one part of the green mixture and flatten it like a disc, in
your hands using ghee, if needed, to grease your palms. Put a
gulkand mixture ball in the center and cover it bringing the sides
of the flattened green mixture around it. Roll in the dried sweet-
ened coconut and set the truffle aside. Repeat with other 11
parts.
7.Refrigerate truffles to cool.
8.Serve with vanilla ice cream topped with rose syrup.
FULL RECIPE AT: https://indfused.com/2016/07/22/paan-truffles-with-gulkand-centers/