Ingredients
Scale
- 3 cups carrots grated
- ¼ cup shredded coconut *see notes
- ¼ cup cashews chopped (finely chopped)
- ¼ cup sweetened condensed milk
- 3 tbsp raisins
- 1 tbsp ghee
- 2 tbsp sugar
- 1 cup milk
- ½ tsp ground cardamom
- 2–3 cups melted white chocolate
Instructions
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In a pan over medium high heat, add ghee and ground cardamom. Cook for 30 seconds until fragrant.
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Next add the grated carrots and cook for 5 minutes. You will start to see the carrots release the water and it will soon start to dry up.
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Next add the milk and sugar, cook this mixture until the milk is absorbed into the carrots, this step will take some time 8-10min. Keep it on medium high heat and keep mixing.
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Add the condensed milk and shredded coconut, keep mixing until the condensed milk is well incorporated. Turn off the stove and mix in the raisins and cashews
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Spread the mixture in a baking tray or plate and cool for 10-15 mins, to speed up the process and pop it in the freezer for 5 mins.
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In the meantime melt your choice of chocolate chips in the microwave or stove top and set aside.
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Start rolling out the truffles and place them on some parchment paper until all of them are rolled out. Dip the truffles in melted chocolate and set them back on the parchment paper. Place in the fridge for 5 mins so the chocolate can harden.
Notes
- Keep the truffles refrigerated, will last 5-7 days.
- You can use candy melts as well if you don’t have chocolate chips.
- These are perfect to make ahead of time and store in the fridge.
- Place the truffles in mini cupcake liners if serving.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Cuisine: American, Indian
Keywords: Gajar Halwa, Truffles, Fusion Dessert, Shredded Coconut, Carrots, Sweetened Condensed Milk, Chocolate, Easy Recipe, Dessert Fusion, Bite-Sized Delights