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Pista Burfee Truffles

Serves 36 Prep 107 mins Cook 0 mins
  • 500g Nestlé Klim
  • ½ cup ghee
  • 1 tin Nestlé Dessert cream
  • 1 tsp ground cardamom
  • 1 ¼ cup icing sugar
  • 2 cups milk
  • ½ cup chopped pistachio
  • 700g melted chocolate
  • Ground pistachio
  • Edible dried rose petals
  1. In a small pot, add the milk, and the icing sugar, bring to a boil on medium-high heat, re-duce to medium and simmer for 15 min, the syrup will thicken (20 minutes). In a stand mixer fitted with a paddle attachment, mix the Klim, ghee and dessert cream (5 minutes). Press the mixture through a fine sieve to smoothen (10 min), transfer to your stand mixer bowl. Pour the syrup over the Klim mixture and mix with a paddle attach-ment until smooth. Add the cardamom and pistachios, mix (7 minutes).

  2. Set the burfee mixture in to moulds and freeze overnight, or pour them into a medium ov-en tray, lined with plastic wrap and brushed with ghee.(15 minutes). Allow to set over-night at room temperature (8 hours).

  3. If using moulds, un mould the burfee and dip them in melted chocolate, decorate as de-sired

  4. If your burfee was set in an oven tray, place in the freezer for 2 hours. Then slice into 3cm squares, dip them in chocolate, or sprinkle ground pistachio


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