Holi and paan are in a relationship for years and this combination is always a hit. so here again we are with Holi special recipe after-party mouth fresheners
Paan Truffles with rose petals inside:
For the center:
2 tablespoons almonds
1 teaspoon saunf
A tiny pinch of salt
3 tablespoons of good quality gulkand /rose petal jam ( homemade gulkand recipe on my grind OR DM for link)
2 drops of rose essence
For the green coating-
¼ cup sweetened condensed milk
¼ cup sweetened shredded coconut
½ teaspoon cardamom powder
4 drops of green food coloring
A tiny pinch of salt
6 big sized, fresh betel leaves
1/2 teaspoon ghee
Dry sweetened coconut for rolling the truffles
Vanilla ice cream
Roast almonds on pan or microwave.
In the same pan heat the saunf on high for 30 seconds, until fragrant.
In a dry grinder or food processor, pulse the almonds and anise seed together until powdered. Remove in a bowl.
Add the salt, gulkand, and rose essence and mix together.
Divide mixture into parts and roll into balls. Set aside in the refrigerator.
In a pan, combine the condensed milk, shredded coconut, cardamom powder, food coloring, and salt, keep string till thicken and it starts leaving sides.
Cut the betel leaves into thin strips and combine them with the condensed milk mixture.
Take one part of the green mixture and flatten it like a disc, in your hands using ghee, if needed, to grease your palms. Put a gulkand mixture ball in the center and cover it bringing the sides of the flattened green mixture around it. Roll in the dried sweetened coconut and set the truffle aside. Repeat the same
Refrigerate truffles to cool.
Serve with vanilla ice cream topped with rose syrup
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