Ingredients
Scale
- 2 cups carrots grated
- ⅓ cup shredded coconut *see notes
- ⅓ cup cashews chopped (finely chopped)
- ¼ cup sweetned condensed milk
- ¼ cup raisins
- 1 tbsp ghee
- 2 tbsp sugar
- 1 cup milk
- ½ tsp ground cardamon
- ¼ cup melted white chocolate
Instructions
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Over med/high heat add the ghee, followed by the ground cardamon, cook for 30 seconds until fragrant.
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Next add the grated carrots, cook for 5 mins until the carrots start to soften up, you will start to see the carrots release the water it will soon start to dry up.
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Next add the milk and sugar to the carrots, cook this mixture until the milk is absorbed into the carrots, this step will take some time 8-10min. Keep it on med 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 it cool for 10-15 mins, to speed up the process pop it in the freezer for 5 mins.
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In the mean time melt your choice of chocolate chips in the microwave or stove top and set aside.
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Grease your hands a little bit with ghee and start rolling out the truffles. Once the truffles are rolled out, place melted chocolate in a ziplock bag and cut a tiny hole on the corner, drizzle the tops of the truffles and let the chocolate cool off. 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