Paan & Gulkand Truffles
A refreshing twist on traditional truffles infused with paan and gulkhand, offering a unique blend of creamy, aromatic, and indulgent flavors.
Recipe- Paan & Gulkand Truffles
Ingredients
- 250+100 grams White Chocolate ( 100 g for coating)
- 100 grams Fresh Cream
- 4 Paan (betel) Leaves
- 80 grams Gulkand
- 50 grams Desiccated Coconut
Instructions
- Heat cream with chopped paan leaves; simmer for 1–2 minutes. Cover and steep for 10–15 minutes.
- Melt white chocolate. Strain the infused cream into the melted chocolate and whisk until smooth.
- Chill the ganache for 3–4 hours or overnight.
- Make 5 g gulkand balls and freeze to ease filling.
- Scoop 15 g ganache portions, flatten, place a gulkand ball in the center, and seal. Chill for 10 minutes.
- Melt the coating chocolate and place coconut in a shallow bowl.
- Dip truffles in coating, let excess drip, then roll in coconut.
- Chill for 5–10 minutes to set.
