These Gujiya Truffles taste like biting into gujiya but without all the extra effort that goes into making traditional gujiya! Made with mawa, nuts, raisins and dipped in chocolate, these make the perfect bite size treat for Holi.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: Not specified
  • Total time: 30 minutes
  • Yield: 14 truffles
  • Category: Dessert
  • Cuisine: Indian

Ingredients

  • 1 tablespoon ghee (15 ml)
  • 4 tablespoons almonds & cashews (chopped)
  • 2 tablespoons golden raisins (chopped)
  • ⅓ cup desiccated coconut powder
  • 1 & ½ cup mawa (200 grams, dried milk solids also known as khoya)
  • 3-4 tablespoons powdered sugar (also known as confectioners sugar)
  • ½ teaspoon cardamom powder
  • 150 grams melting chocolate wafers (to dip the truffles, I used Ghirardelli dark chocolate melting wafers)
  • crushed pistachios and dried rose petals (to decorate)

Method

  1. Melt ghee in a pan on medium heat. Add chopped raisins and nuts and sauté for 1 minute until they turn light golden brown in color. Then remove them on a plate. To the same pan now add desiccated coconut powder and sauté for 1 minute and then remove on a plate.
  2. Now, add mawa and roast for around 3 minutes until it turns very light golden brown in color. Then remove from pan and transfer mawa to a bowl. Add the fried nuts, raisins and coconut back into the bowl with the mawa and let the mixture cool down for 5 minutes.
  3. After the mixture has cooled down a bit, add the powdered sugar and mix until everything is well combined. Now, take some of the mixture and press it between your palms and try to roll it. If it is not binding, add some milk to bind it. If it's too wet and not binding, you can add some milk powder or almond flour. I didn't add anything and was able to bind the mixture.
  4. Roll the mixture into round balls, around 20 grams each. You would get 12 to 14 truffles out of the mixture. Place all the truffles on a baking sheet lined with parchment paper and then place this tray in the refrigerator for 2 to 3 hours.
  5. Once chilled, take the truffles out of the refrigerator. Melt the chocolate melting wafers following direction on the package (they need no tempering). Dip each truffle into the melted chocolate until it's coated from all sides. Shake off excess chocolate and place on parchment paper. Garnish with dried rose petals, pistachios. The chocolate hardens quickly.
  6. Keep these gujiya truffles refrigerated. They are best consumed within 3 to 4 days.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.