Inspired by the traditional Badam Halwa , here are my deceptively simple Badam Chocolate Truffles. Almond flour, chocolate and cream truffles are finished in a crackly white chocolate and toasted almond shell.
Good luck stopping at one piece.
Sometimes the best recipes come from leftovers! That’s how these badam truffles were born. After making my kheer arancini , I had some of the white chocolate dipping sauce left over and I couldn’t let it go to waste.
I dry-toasted almond flour, mixed it into the saffron cream, and rolled it into bite-sized truffles. We enjoyed them just like that and they turned out so good that I wanted to recreate the recipe as an Indian fusion dessert to share with you!
The filling wasn’t overly sweet, so I felt to make them taste sweeter and look more festive, adding a coating of chocolate would go well. So to finish them, I enrobed each in melted white chocolate with toasted almond pieces, creating a glossy, crackly shell.
The result? Elegant treats that taste far more luxurious than they are to make. They’re perfect for Diwali or Eid gifting in a mithai box, or just indulging yourself!
Other quick Indian desserts you may like are my gulab jamun truffles , cardamom pistachio palmiers and cheat’s mango rasmalai .
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Almond flour – also sold as ground almonds.
Chopped almonds – I’ve toasted and chopped the almonds into small pieces to coat the truffles with. You can easily purchase ready chopped almonds for ease.
Cream – I’ve used fresh double cream (UK). US readers can use heavy cream.
White chocolate – I’ve used standard white chocolate. I chop the chocolate into small pieces to allow them to melt faster.
Cardamom powder – automatically gives a festive touch to any Indian sweet.
Saffron – luxurious and adds a beautiful golden colour.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Badam Halwa Chocolate Truffles
Ingredients
- 3 cup almond flour
- ½ cup cream
- 150 gram white chocolate
- ¼ teaspoon cardamom powder
- pinch saffron
Coating
- 150 gram white chocolate
- 1 teaspoon coconut oil
- 1 tablespoon chopped almonds for garnishing
- edible silver or gold leaf optional
- rose petals optional
Instructions
- Add cream to a microwave safe bowl and heat in the microwave for 45 seconds.
- Add chopped pieces of 150g white chocolate and stir gently until dissolved. Heat in 20 second bursts in the microwave if required.
- Add cardamom powder and saffron and mix well. Set aside to cool and thicken.
- Meanwhile, gently toast almond flour in a pan until aromatic. Do not allow the almond flour to brown or burn. Keep the heat low. It will take approx. 2-3 minutes.
- Mix the almond flour to the cream mixture little by little until you achieve a badam halwa consistency. It will firm up further as it cools. Allow to cool to room temperature then place in the freezer for 15 minutes.
- Divide the mixture equally and roll into balls.
- Again, place in the freezer to firm for 10 minutes.
Coating
- When ready to coat the truffles, heat 150g chopped white chocolate and 1 teaspoon coconut oil in the microwave in 20 second bursts until melted.
- Add the chopped almonds and mix well.
- Skewer each truffle and dip into the white chocolate. Allow the excess chocolate to drip off then place on parchment paper to set.
- Decorate with edible silver or gold leaf and rose petals.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Badam Halwa Chocolate Truffles
Ingredients
- 3 cup almond flour
- ½ cup cream
- 150 gram white chocolate
- ¼ teaspoon cardamom powder
- pinch saffron
Coating
- 150 gram white chocolate
- 1 teaspoon coconut oil
- 1 tablespoon chopped almonds for garnishing
- edible silver or gold leaf optional
- rose petals optional
Instructions
- Add cream to a microwave safe bowl and heat in the microwave for 45 seconds.
- Add chopped pieces of 150g white chocolate and stir gently until dissolved. Heat in 20 second bursts in the microwave if required.
- Add cardamom powder and saffron and mix well. Set aside to cool and thicken.
- Meanwhile, gently toast almond flour in a pan until aromatic. Do not allow the almond flour to brown or burn. Keep the heat low. It will take approx. 2-3 minutes.
- Mix the almond flour to the cream mixture little by little until you achieve a badam halwa consistency. It will firm up further as it cools. Allow to cool to room temperature then place in the freezer for 15 minutes.
- Divide the mixture equally and roll into balls.
- Again, place in the freezer to firm for 10 minutes.
Coating
- When ready to coat the truffles, heat 150g chopped white chocolate and 1 teaspoon coconut oil in the microwave in 20 second bursts until melted.
- Add the chopped almonds and mix well.
- Skewer each truffle and dip into the white chocolate. Allow the excess chocolate to drip off then place on parchment paper to set.
- Decorate with edible silver or gold leaf and rose petals.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
2 layers of the finest crumbly barfi make this indulgent Chocolate Pistachio Barfi. A thick, crumbly pistachio layer is topped with a decadent chocolate barfi made using cocoa powder. Every bite has that signature mithai shop texture that I absolutely love!
One bite, and celebration mode is on!
Note – This recipe has been updated from the archives – first published November 2018. I’ve added new images, the recipe remains the same.
This is one of those recipes that looks impressive on the table, but really isn’t too complicated to make. The perfect Indian fusion sweet , it’s rich, nutty, and the right mix of traditional and modern.
I’ve also got a layered chocolate barfi recipe that’s topped with melted chocolate that’s a bit more like the sweet shop-style ones.
The Recipe details
There’s something about pistachio and chocolate together that just feels timeless.
The pistachio layer is made from gently toasted, freshly ground pistachios. I don’t use pistachio paste or cream. I’ve tested that version, but found it tends to be too cloying and a little heavy. Using real pistachios gives a beautiful colour and that melt-in-the-mouth finish that only proper barfi has.
This recipe first appeared on the blog back in 2018 and it’s remained unchanged ever since, and while chocolate-pistachio everything seems to be trending again, this one’s an old favourite that’s stood the test of time. Think of it as a flavoured twist on the classic plain white barfi .
It’s perfect for festive occasions like Diwali, Holi, Raksha Bandhan or Eid, or simply when you’re in the mood for something special.
Ingredients notes & tips
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Pistachio nuts – I use pistachios that are fresh, raw, unsalted and without the shell. Gently toasting first takes away the rawness and any moisture.
- Cocoa powder – 100% cocoa powder gives rich chocolate flavour to the barfi and a really intense colour.
- Milk Powder – I use full-fat milk powder, which is available in every Indian grocery shops and some supermarkets. I’ve used both supermarket brand (such as VB and sons) and Nestle Nido successfully. I like to roast the milk powder before adding directly to the barfi – it helps it become crumbly rather than smooth and sticky.
- Sugar – white granulated sugar.
- Whole milk and double cream – needed to make the milky sugar syrup.
- Spices – cardamom and nutmeg powder enhance the flavour of this barfi.
- Ghee – I use homemade ghee from butter for pretty much all of my recipes. The milk powder is gently toasted in a small amount of ghee.
- Garnishing – edible gold or silver leaf, some chopped pistachio nuts and rose petals. The piece de resistance of Indian occasion sweets!
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Chocolate Pistachio Barfi
Equipment
- 2 pan
- 1 Spatula
- 1 Baking tray square 20cm x 20cm
Ingredients
- 575 grams milk powder full cream (fat)
- 300 millilitres whole milk
- 300 millilitres cream
- 200 grams sugar
- 200 grams pistachios raw and unsalted
- ¼ teaspoon cardamom powder or nutmeg powder
- 2 tablespoon ghee
- 3 tablespoon cocoa powder
Decoration (optional)
- edible silver or gold leaf
- slivered pistachio
- edible dried rose petals
Instructions
- Toast the pistachios in a pan for 2-3 minutes on low heat until aromatic. Do not allow the colour to change. Set aside then grind coarsely.
- Grease a tray with unflavoured oil or line with parchment and set it aside.
- Heat ghee and roast the milk powder on the lowest heat for 2-3 minutes. Do not allow the milk powder to change colour or burn. It will release a gentle aroma.
- In a separate pan, add milk, cream and sugar and bring it to a boil. Then reduce and gently simmer until it just thickens.
- Add the milk powder to the milk sugar syrup and cook gently until the mixture just starts forming a mass and leaves the sides of the pan.
- Remove approximately a quarter to a third of the barfi mixture so you can prepare the two separate layers.
- To the barfi mixture with the larger proportion, mix in the pistachios, cardamom and nutmeg powder and mix well.
- Set into the pre prepared tray and smooth out with a spatula.
- Working quickly, mix cocoa powder into the remaining mixture and set on top of the pistachio barfi layer. Smooth out with a spatula.
- Leave to set for a few hours.
- Once ready to cut, decorate with nuts and rose petals and edible silver leaf.
- *Cut using a sharp knife into equal sized squares.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
