Instructions

• Measure and pour the cream in a heavy bottomed pan. Chop the paan leaves and add them to the cream. On a low flame, bring the cream to a boil and simmer for 1-2 minutes. Switch off the flame and cover the pan for 10-15 minutes.
• Chop the white chocolate and melt it over a double boiler or if using microwave , in spurts of 15 seconds each until its completely melted and lump-free. Ensure to use a dry clean bowl.
• Strain the infused cream over the melted chocolate and whisk well.
• Refrigerate this ganache for at least 3-4 hours or overnight.
• Measure out 5 gm balls of the gulkand and freeze them thus making it easy to fill in the center of the ganache.
• Take out the ganache, and measure balls of 15 gms each. Flatten each and place the measured gulkand between each ball and roll it up (refer images in the article). Place the truffle balls on a parchment lined tray and refrigerate for 10 minutes.
• Meanwhile, melt the white chocolate for coating in a bowl, and place the coconut in another small bowl or plate.
• Take out the ganache balls and dunk each into the white chocolate and with a fork or a slotted spoon let the excess chocolate drip off, then immediately trasnfer to the plate of coconut. Carefully roll the truffles till its covered with coconut on all sides.
• Place each prepared truffle on a parchment lined tray again. Put it in the fridge for 5-10 minutes for the chocolate coating to 'set.'
• Store the truffles in an airtight container in the fridge for upto 3 days.