Gujiya Truffles
Mar 16, 2024
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.
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If you want to make a quick treat for Holi, try these Gujiya truffles. These taste like eating a gujiya without all the extra work that comes with making gujiya from scratch. The truffles are made with mawa (dried milk solids), coconut and nuts and then dipped in chocolate and coated with dried rose petals and pistachios. These make the perfect little treat to enjoy during the festive time.
I love making fusion truffles inspired by Indian desserts like burfi truffles, paan truffles for festivals like Diwali and Holi. The festival of colors, Holi, is incomplete without gujiya and if you don’t want to do the whole process of making gujiya from scratch and still want to enjoy the taste of gujiya, then try these Gujiya truffles.
Making gujiya from scratch takes time, and while I love doing that (and have such fond memories of making it with mom), over the years I have also come up with fun versions of it which are quick, easy to make and ideal to serve at parties and potlucks. If you guys remember, I shared puff pastry gujiya bites a few years back on Holi and drawing inspiration from the idea, I made these Gujiya Truffles this year. These have the same filling and taste but are dipped in chocolate which makes it even better. After all, everything’s better with chocolate, right?
Check our more fun Holi Recipes!
Ingredients
- Mawa/Khoya: This is dried milk solids. In my home, my mom always made khoya from scratch for Holi. It took hours for that milk to cook and turn into solids. Here, I just buy mawa from the Indian grocery store.
- Nuts & raisins: Gujiya filling always has nuts and raisins in it and this is no different. My mom used to add chironji (charoli seeds) in her gujiya filling as well but I couldn’t find it so skipped it here.
- Coconut powder: I love adding coconut to my gujiya. For this recipe, I have used unsweetened desiccated coconut powder.
- Powdered sugar: to sweeten the truffles, I have used powdered sugar, which is also known as confectioners sugar. It mixes easily with the mawa and nuts.
- Melting wafers: I always use chocolate melting wafers for making truffles. They are so easy to work with and need no tempering. Just melt them as per the instructions and use in the recipe. If you use a regular chocolate, you would need to temper the chocolate first else the chocolate will melt at room temperature and won’t harden.
How To Make Gujiya Truffles
Heat 1 tablespoon of ghee in a pan on medium heat. Add 4 tablespoons of chopped nuts (I use a mix of almonds and cashews) and 2 tablespoons of chopped golden raisins to it. Sauté for 1 minute until the nuts and raisins turn a little golden brown in color. Remove them on a plate.
To the same pan now add 1/3 cup of desiccated coconut powder. Sauté for 1 minute until it turns lightly golden and then remove from the pan onto a plate.
Now, to the same pan add 1 & 1/2 cups (200 grams) of mawa/khoya.
Roast the mawa for around 3 minutes until very lightly brown in color. Then remove it from the pan and transfer it to a bowl.
To the bowl add the fried nuts, raisins and coconut. Now, let this mixture cool down a bit. Once it has cooled down for 5 minutes, add 3 to 4 tablespoons of powdered sugar (if you don’t let it cool down before adding sugar, the sugar will melt). Don’t add too much sugar as we are going to dip these into chocolate eventually. Also add 1/2 teaspoon of cardamom powder.
Using a spatula, mix everything together. Press some of the mixture between your hands, it should bind easily. If it is not binding you can add some milk to bind (or some milk powder or almond flour if it’s too wet and not binding). I didn’t add anything as I was able to bind the mixture easily.
Take around 20 grams of the mixture and roll it into a round ball.
Roll all the truffles similarly. You would get anywhere between 12 to 14 truffles out of the mixture. Place all the truffles on a baking tray/sheet lined with parchment paper. Now, transfer this tray into the refrigerator for 2 to 3 hours. You can easily make these a day in advance.
After they have chilled, take them out of the refrigerator. Melt 150 grams of chocolate melting wafers according to instructions on the package. I used dark chocolate melting wafers from Ghirardelli. You can also use regular chocolate here but you would need to temper it first. You don’t need to do any tempering with melting wafers/candy melts.
Dip the chilled truffle ball into the melted chocolate.
Make sure the truffle is coated with melted chocolate from all sides. Remove the truffle using a candy making tool or 2 forks and then place it on a baking sheet lined with parchment paper. Dip all truffles similarly.
Immediately garnish them (before the chocolate hardens) with crushed pistachios and dried rose petals. You can even roll them in coconut. Enjoy!
How To Store The Truffles
These truffles should be refrigerated since they are made with mawa which is dry milk solids and milk based desserts are better kept refrigerated. These gujiya truffles taste best when consumed within 3 days.
Making Ahead
You can make the truffle balls up to 24 hours in advance and then dip them in chocolate later. You can even freeze the balls for up to 2 to 3 weeks in advance. Then thaw them overnight in the fridge and then dip in chocolate the next morning.
Manali’s Tips
- I have used melting wafers here which are perfect for dipping truffles, fruits etc. They don’t need tempering, however if you use regular chocolate, you should temper it first and then use it to dip the truffles. If you don’t temper regular chocolate, it would not be stable at room temperature.
- I have used dark chocolate to dip the gujiya truffles here but you can also use milk chocolate melting wafers or white chocolate melting wafers.
- I used the vadilal brand mawa that I find at Indian stores here and it works well for this recipe. The mawa melts nicely when roasted and hence it’s good enough to bind into a truffle. If mawa you are using is dry, you may consider adding some milk to bind. Or you can also add some milk powder or almond flour to bring it together.
- Do not add more powdered sugar in the filling than needed. Since we dip these in melted chocolate, there’s that extra layer of sweetness as well, so keep that in mind while adding sugar.
Gujiya Truffles
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Keep these gujiya truffles refrigerated. They are best consumed within 3 to 4 days.
Notes
- If using regular chocolate (and not melting wafers/candy melts), do temper the chocolate first.
- You can roll the truffles into coconut power as well or just leave them plain.
- Keep the truffles refrigerated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
