Coconut Burfi Truffles Recipe - The Washington Post
Traditional Indian burfi is a milk-based fudge formed by the slow stovetop reduction of whole milk with ghee, sugar and a variety of flavorings. These coconut burfi truffles are a simplified version with a two-ingredient minimum that still hits those warm and soulful notes. When made with unsweetened coconut, these cute bites promise not to be overpowering. They are a little creamy, a little chewy, and taste even better the next day. The best part: They are an easy, choose-your-own adventure for kids in the kitchen or for grown-ups who like getting creative with their food. The truffles can be enjoyed plain, but there are also a ton of possibilities. You can opt to color and flavor the coconut base – some popular Holi colors are blue, yellow, green, purple and red; roll the truffles in sprinkles, chopped nuts or tangy fruit powder; or even dip them in melted chocolate.
Refrigerate in an airtight container for up to 1 week; let come to room temperature before eating.
From food writer Varu Chilakamarri.
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Ingredients
measuring cupServings: 12
For the truffle base
For the optional decoration
Directions
Time Icon Active: 20 mins| Total: 1 hour 25 minsStep 1
In a food processor or small blender, pulse the coconut until coarsely ground (see NOTES).
Step 2
Transfer the ground coconut to a medium bowl, add the sweetened condensed milk, and the cardamom and saffron, if using, and stir with a fork until thoroughly combined. The mixture will be sticky. If you want to color the truffle base, stir in a few drops of food coloring until you reach a desired hue.
Step 3
Using a rubber spatula, transfer the coconut mixture into a medium skillet over medium heat and cook, stirring frequently to ensure that the bottom does not brown. At first, the mixture will spread out as the condensed milk melts and simmers. Continue cooking until the mixture thickens and begins to pull away from the sides of the pan, 3 to 5 minutes. Reduce the heat to medium-low and continue to cook, stirring continuously, until the mixture begins to hold its shape and forms what resembles a soft sugar cookie dough that you can lift and fold with your spoon, about 2 minutes. Turn off the heat and allow the mixture to rest until cool enough to handle, about 5 minutes.
Step 4
Line a large platter with wax paper. Using your hands, scoop and roll the mixture into tablespoon-size balls, placing them on the prepared platter. The truffles will be somewhat sticky.
Step 5
If you plan to coat the truffles, dip them into your choice of melted chocolate. Then, you can immediately dust them with the freeze-dried berry powder, or sprinkle with other toppings of your choice. Or, skip the chocolate and place your desired toppings on plates and roll the truffles directly in them, pressing lightly until they are completely covered. Feel free to get creative mixing flavors and colors.
Step 6
Refrigerate the truffles, plain or decorated, uncovered, until set, about 45 minutes, before eating or storing. The truffles will taste even better the next day.
Step 7
NOTES: Brands of unsweetened coconut may be labeled “flake” or “shredded.” Look for the shredded kind with thin, long strands, resembling shredded cheese. If you can find only coarsely ground coconut, omit the grinding step and expect that the truffles will have a slightly drier, crunchier texture. If you substitute sweetened coconut, consider rolling the truffles in a savory component, such as finely chopped nuts, to balance out the confection.
Step 8
To make your own freeze-dried berry powder, in a blender or food processor, grind 1 cup freeze-dried strawberries or raspberries; you should get about 1/4 cup.
Step 9
To melt the chocolate, in a microwave-safe bowl, melt the white or semi-sweet chocolate in 30-second bursts on HIGH, stirring after each burst. (Alternatively, you can melt the chocolate in a double boiler, or in a heatproof bowl set over a pan of gently simmering water.) Let the chocolate cool slightly before dipping.
Step 10
To decorate the truffles: For the no-frills version, roll them in granulated sugar or additional coconut. For a bright pop of color and tang, dip the truffles directly in freeze-dried strawberry or raspberry powder. For a festive coating, roll the truffles in sprinkles — rainbow nonpareils are fun here. You can also roll them in chopped nuts, or garnish with saffron threads or sea salt.
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Nutritional Facts
Per serving (1 plain truffle)
Calories
88
Fat
6 g
Saturated Fat
5 g
Carbohydrates
9 g
Sodium
19 mg
Cholesterol
4 mg
Protein
2 g
Fiber
1 g
Sugar
8 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From food writer Varu Chilakamarri.
Tested by Debi Suchman.
Published March 2, 2023
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