Paan Truffles with Gulkand Centers

 

Paan Truffles with Gulkand Centers

• Servings: 12
• Difficulty: easy
• Ingredients-

For the Gulkand centers-

• 2 tablespoons almonds
• 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 milk
• ¼ cup sweetened shredded coconut
• ½ teaspoon cardamom 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

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. Divide mixture in 12 parts and roll into balls. Set aside in refrigerator.
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. (see step by step photos)
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 sweetened 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.