Royal Sharbati Atta Halwa Truffles
The perfect winter night comfort food for both young and old. These bite-sides truffles melt in your mouth, have tons of flavor and are a great way to control your portions.
For the Truffles
- ½ cup whole wheat flour
- ⅓ cup ghee, clarified butter
- ½ cup sugar
- 2 cups water
- 10-12 raisins
- ¼ teaspoon cardamom coarsely ground
- 2 tablespoons sliced almonds
- 1 tablespoon pistachios sliced for garnishing
For the Chocolate Coating
- 1 tablespoon shortening
- 6 oz dark chocolate chips
- Finely chopped assorted nuts, almond, pistachio, dried rose petals, gold leaf, sea salt
- Boil the water and sugar in a pan over medium high heat. Bring the syrup to full boil and mix it well making sure sugar is dissolved, and turn off the heat. Set aside.
- In a frying pan over low medium heat, add the clarified butter after butter is melted add whole wheat flour. Keep stirring and roast the flour, till it turns light brown and have nice sweet aroma. Flour should be roasted well, after adding the syrup four will be lighter in shade. Halwa should be nice and light brown in color. This should take about 7-8 minutes.
- Add the syrup slowly to minimize splattering. Keep stirring continuously, making sure there is no lumps. Add raisins, half the almonds and cardamom, and cook till it becomes consistency of thick batter. Keep the halwa softer than your desired consistency, as it will thicken over time. This should take about 5-6 minutes.
- Drop mixture by tsp onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
- Heat shortening and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
- Dip truffles, one at a time, into chocolate. Immediately sprinkle some of the truffles with different garnishes. Refrigerate just until set. Serve at room temperature. Store in airtight container.