It’s almost that time of year again when we celebrate Diwali. I must admit I am not crazy about the Diwali baking. Not because I don’t love eating all the goodies but because so much work goes into making them. I am not a fan of decorating finicky little sweet treats. I am not very creative when it comes to decorating so that makes my decorating a little challenging. Not that I don’t try. And there’s nothing wrong with my recipes. It all tastes good but I can’t guarantee they will all look like they’ve “stepped” out of a gourmet bakery. Ok, maybe I didn’t mind making these Burfee Truffles as much as I thought I would.
I guess I can’t call myself a food blogger if I don’t share Diwali recipes. Ok, these little morsels of happiness wasn’t that difficult to make and the Burfee itself turned out smooth, creamy and delicious. I created a simple recipe and I reduced the sugar as usual. Making the burfee took me just a few minutes. It was the decorating that took a bit of time. To make life a little easy for me I divided my burfee mixture into 2 parts. I made one batch into Burfee Truffles and I put the other half in a tray and once set I cut them into squares. Makes life so much easier that having to decorate 50 truffles. But if you have the time please go for it, decorate them all.
The burfee mixture will look a little soft when just cooked but once in the fridge it will get thicker. Also for the truffles I divided the mixture into little balls, froze them for half an hour, rolled them out again and decorated them with chocolate. They turned out really good and I was so chuffed that I managed to decorate them without any hassles.
So maybe making finicky little treats is not that bad. I just have to learn to practice patience. Something I don’t have.
I will be sharing more Diwali recipes but for now you can also try these:
- 2 tspn butter
- 1 cup/250ml fresh cream
- 1/2 cup/125ml nestle cream
- 3/4 cup icing sugar
- 2&1/2 cup Klim powdered milk
- 1/4 tspn ground cardamom/elachie
- 1/4 tspn rose essence See note 1
- 2 tbsp ground almond
- chocolate for decorating
- flowers, almonds, nuts for decorating
- edible glitter or lustre dust for decorating
- Heat the butter, fresh cream, nestle cream and icing sugar on medium heat until it starts to bubble
- Remove from the heat and sift in the powdered milk, whilst slowly whisking it in
- Cook for about 5 minutes, stirring continuously
- Remove from heat and add the almond, cardamom and rose essence
- Transfer the mixture into a glass bowl and refrigerate for an hour
- After an hour, use a tablespoon and scoop half of a tablespoon of mixture and place it on a parchment lined baking sheet
- Freeze the baking sheet for an hour
- After an hour remove the baking sheet from the freezer. Roll the little pieces into neat round balls and set aside
- Place chocolate in a microwave bowl. Use a little chocolate at a time. Melt the chocolate at 20 second intervals, add a drop of oil to the chocolate. Mix it well
- Insert a toothpick into each round ball, dip it into the chocolate. Place the chocolate dipped ball into mini cupcake liners. Press it on the sides of the cupcake liner and gently remove the toothpick. Decorate with flowers, coloured almonds or nuts. Sprinkle some edible glitter on top.
- With rose essence the intensity differs with each brand. Be careful when adding it to your burfee mixture, with some you will just need a few drops
- If you not turning this mixture into truffles you can spread them out in a square dish, refrigerate overnight and cut into squares
- It's best to let the burfee stand a while before serving them, they taste best at room temperature
- When making the truffles you have to work quickly as the chocolate can harden so rather melt a little chocolate at a time