Thandai Truffles – a Holi-inspired twist on delicious chocolate truffles. These truffles are loaded with good fats.
I love Thandai. The combo of nuts, seeds, and aromatic Indian spices combined with milk is so refreshing.
What’s better than Thandai? Chocolate-covered thandai! These truffles have a slightly healthy twist since I didn’t add ghee, mawa powder, or too much sugar.
What is Thandai?
Thandai is a refreshing Indian cold drink with milk that is prepared during the Holi season. It’s loaded with nuts and seeds. In order to make Thandai, you first need to make Thandai powder or paste which is a combination of almonds, cashews, pitstachis, melon seeds, cardamom powder, peppercorns, and rose. This powder is so versatile that you can make many other desserts with the Thandai flavor.
Can I make this recipe vegan or gluten-free?
Absolutely.
For vegan – make sure you use vegan chocolate such as this brand and use vegan milk.
For gluten-free – make sure you use gluten-free chocolate such as this brand.
Can I make these with semisweet, white, or vegan chocolate chips?
garnish with rose petals and pistachio, then refrigerate
Thandai Truffles are:
Flavorful
Delicious
Perfect for Holi
Not too sweet
Festive
Eggless
Gluten-Free
Vegan option
How to make Thandai Truffles recipe step by step?
Make the Thandai Powder
1. In a food processor, combine the following ingredients – almonds, cashews, pistachios, poppy seeds, melon seeds, fennel seeds, cardamom powder, and peppercorns.
2. Pulse for 1-2 minutes until you have a crumbly consistency..
3. Add rose water.
4. Pulse for another 2 minutes until the consistency is thick and crumbly.
5. Add sugar.
6. In the meantime, warm up milk and add 2 pinches of saffron. Mix well until the milk color changes to yellow.
7. Add the milk saffron mixture to the food processor. Also, add 1/4 cup of melted chocolate chips.
8. Pulse for a couple of minutes until you have a dough-like consistency in a shape of a ball.
Form Thandai Bites
1. Using a mini scoop, form thandai balls.
2. Place in your palm and roll into the shape of a ball.
3. You should have a total of 8 pieces.
Melt the Chocolate
1. On low-medium heat over a double-boiler, heat up chocolate chips. I used 70% bittersweet chocolate chips, however you may also use semisweet, white chocolate, or even vegan chips (this brand is delicious).
2. A minute later this is what you should have.
3. And 3-4 minutes later. the chocolate chips should be melted.
4. Drop a thandai ball into the melted chocolate.
5. Using 2 forks coat the entire thandai ball with chocolate.
6. Place on a tray/plate lined with parchment paper. You must use parchment paper else the chocolate will stick to the tray/plate.
7. Garnish with edible roses and chopped pistachio. Refrigerate for 1 hour or more.
In a food processor, combine the following ingredients - almonds, cashews, pistachios, poppy seeds, melon seeds, fennel seeds, cardamom powder, and peppercorns.
Pulse for 1-2 minutes until you have a crumbly consistency..
Add rose water.
Pulse for another 2 minutes until the consistency is thick and crumbly.
Add sugar.
In the meantime, warm up milk and add 2 pinches of saffron. Mix well until the milk color changes to yellow.
Add the milk saffron mixture to the food processor. Also, add 1/4 cup of melted chocolate chips.
Pulse for a couple of minutes until you have a dough-like consistency in a shape of a ball.
Form Thandai Bites
Using a mini scoop, form thandai balls.
Place in your palm and roll into the shape of a ball.
You should have a total of 8 pieces.
Melt the Chocolate
On low-medium heat over a double-boiler, heat up chocolate chips. I used 70% bittersweet chocolate chips, however you may also use semisweet, white chocolate, or even vegan chips (this brand is delicious).
A minute later this is what you should have.
And 3-4 minutes later. the chocolate chips should be melted.
Drop a thandai ball into the melted chocolate.
Using 2 forks coat the entire thandai ball with chocolate.
Place on a tray/plate lined with parchment paper. You must use parchment paper else the chocolate will stick to the tray/plate.
Garnish with edible roses and chopped pistachio. Refrigerate for 1 hour or more.
Notes
for gluten-free: make sure you use chocolate that is gluten-free, I recommend Scharffen Berger.for vegan: make sure you use vegan chocolate chips and dairy-free milk.
I made these truffles for Holi and they were DELICIOUS! They were easy to make and looked so pretty. I loved this idea and thought it was an amazing way to incorporate thandai. If you haven’t given these truffles a chance, you’re missing out. Nisha’s recipes are always so delicious!
A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.![NO CREAM PALAK PANEER - Indian cheese cooked in a spinach gravy. Palak Paneer is a classic North Indian dish and flavored with simple spices. IMO… the key ingredients are using lots of garlic, green chilies (remove seeds if needed), and adding a dollop of butter at the end.
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I made these truffles for Holi and they were DELICIOUS! They were easy to make and looked so pretty. I loved this idea and thought it was an amazing way to incorporate thandai. If you haven’t given these truffles a chance, you’re missing out. Nisha’s recipes are always so delicious!
Thanks so much Sapna. Really appreciate it! xoxo
Thandai truffles were so tasty