Gulkand Truffles


Rena Germany
Gulkand and rosewater are essential ingredients added to many Indian sweets for their inviting aroma and subtle flavour. 

Try these easy rose truffles with gulkand to create a fusion which is both impressive and delectable!
25 gms salted butter

250 gms white chocolate chopped roughly

2-3 drops Pink food coloring or few drops of beet juice

1/4 cup fresh cream (I used Amul)

2 tbsp gulkand

1/2 tsp rosewater (optional)

Some icing sugar to roll truffles
Microwave the cream and butter in a bowl until just boiling for about 1 minute. Remove and add the chopped chocolate, food coloring and gulkand. Taste this mixture and if you want a more pronounced rose flavour, add the rosewater.  Stir the mixture until the chocolate has melted. Microwave for 30 seconds more if having trouble melting the chocolate. Place this in the fridge for 1-2 hours.

Using a scoop, roll even amounts of mixture into balls of about 1/2 inch.  Put back into the fridge for 10-15 minutes.

Roll these balls in icing sugar or dessicated coconut or even ground nuts of your choice.


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