Sweet Chickpea Pearl Truffles

Sweet Chickpea Pearl Truffles

Posted 2015-11-18 by Ammufollow

It is really hard to resist the temptation once you taste these truffles.This recipe calls for 4 to 5 hours resting time after it is made. Mine didn't even last for 1 hour.

This dessert can be stored in an air-tight container for 4 to 5 days.

Sometimes I use other flavours like rose essence or edible camphor (which makes it super tasty) instead of cloves. Whatever the flavour, my family is now addicted to homemade truffles.

Preparation Time: 50 minutes
Cooking Time: 40 minutes
Makes: 20 truffles

1/4 cup sliced pistachios
3 cardamom
3-4 cloves
Oil or ghee for frying

For pearl batter
1 cup coarse chickpea flour
3/4 cup water
1/4 tsp ghee
A pinch of turmeric powder (for colour)

For sugar syrup
180g sugar
90 ml water
2 tbsp ghee
2 drops of lemon juice
A pinch of turmeric powder (for colour)

  • Mix together the chickpea flour, ghee and turmeric powder in a bowl. Add water little by little to make a thick batter. Keep a little water aside. Cover and let the batter rest for 15 minutes.

  • Then add the remaining water to make a watery batter. Add more water if required, it depends on the quality of the chickpea flour.

  • Heat oil in a pan on high flame. Take a perforated ladle with many small holes or a colander with small holes. Hold it 1 to 1.5-inches above the hot oil.

  • Add a ladle full of batter to the colander. Then suddenly tap the colander so that batter will fall as droplets into the hot oil. Take care not to burn your hands.

  • After all the batter from the colander is dropped into the hot oil, strain the pearl droplets from the hot oil into a bowl.

  • Continue making pearls with the remaining batter. After all the pearls are made, let it sit for 15 minutes.

  • Powder the cardamom and cloves together.

  • Now make the sugar syrup. Mix together water, sugar, ghee and turmeric powder in a pan. Heat on medium-high flame until the sugar dissolves. Then remove from heat.

  • Add the fried pearl droplets into the syrup and mix well.

  • After 1 minute, cook the mixture on very low flame until the syrup is completely absorbed and the pearls are not sticking to the bottom.

  • Remove from heat. Add the powdered clove-cardamom mix and the sliced pistachios and mix well.

  • Let it sit until warm enough to handle. Then make small balls from the sweet pearl mix. Let it sit for 4 to 5 hours before serving.

  • The sweet dessert is ready. Enjoy a delicious treat.

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