Motichoor Ladoo Truffle is an easy and delicious treat you can prepare during Diwali or any special occasion. Here, soft, melt-in-mouth motichoor laddus are coated with white chocolate and then garnished with nuts, rose petals, and vark to make it look festive.
About the recipe
Diwali is around the corner. Since I host a wide range of guests during the holidays, I like to make traditional desserts first and then use half a portion of these desserts in another recipe from a different part of the world to create a fusion. Fusion desserts are fun to make. Their flavors are interesting and look more pretty and festive. My guests love such surprises, and their reactions make me happy. The truffles recipe shared here is a build-on recipe for motichoor ladoo that I posted yesterday.
Last year I made burfi first, followed by burfi cheesecake jars. This Diwali, I am making motichoor ladoo on day 1, followed by motichur laddu truffles - on day 2. I am planning to prepare another build-on recipe using these motichoor truffles. Guess what is coming up next.
If you do not want to make ladoo at home, you can use halwai or store-bought ladoo and still do these truffles.
Gulab Jamun, Motichoor Ladoo, and Rasmalai are three popular Indian sweets I prefer when preparing fusion desserts like cheesecake, mousse, parfait, trifles, etc. The reason for choosing these traditional sweets is that they are already a crowd favorite, and thus it takes minimal effort to get a rave reaction from my guests when I prepare fusion recipes using these.
200 grams of White chocolate or Milk Chocolate
12 Motichoor Ladoo
1 tablespoon Pistachios chopped
Rose petals, for garnish
Vark for garnish
How to make Motichoor Ladoo Truffles
Keep the motichoor ladoo in the refrigerator for at least 30 minutes. This is because it is easy to coat chocolates with firm ladoos than softer ones.
I generally make ladoos a day in advance and keep them in the refrigerator, and then the next day, I make truffles.
Using the double boiler method or microwave, melt the chocolate. Use a whisk to get smooth melted chocolate.
Dip each ladoo in melted chocolate and transfer it to a plate or wire rack. Garnish with pistachios and let this sit for 5 minutes. The chocolate will set quickly as the laddus are cold from storing in the refrigerator.
Now decorate it with vark or rose petals.
Motichoor truffles are one of the best festive desserts to add to mithai boxes or sweet boxes this Diwali season.
You can keep this in the refrigerator for 3 to 4 days. It also remains fresh for 1 to 2 days at room temperature.
Instead of motichoor truffles, you can make the following truffles. The recipe is simple. Use your favorite Indian sweet, dip and coat in white chocolate or milk chocolate, and garnish with your favorite nuts.
- Gulab Jamun Truffles
- Burfi Truffles
- Coconut Ladoo Truffles
- Rasmalai Truffles
- Halwa Truffles
Any Indian sweet that you can roll into a round shape can be converted into truffles. Even burfi and halwa can be shaped as balls and then placed in the refrigerator to set. So, what truffle are you going to make this Diwali?
Some Popular Indian sweets & desserts
Any variety of chocolate can be used to make truffles. The color and taste will vary accordingly. White, dark, and milk chocolates - all taste equally good. You can use all of them to make it a festive combo.
If you have any leftover chocolate after making truffles, simply toast some nuts and add it to the melted chocolate, and spread on parchment paper to make bars or barks or pour in chocolate molds and allow it to set and solidify again.
Yes. You can use any store-bought ladoos or other popular desserts and coat them in chocolate to make truffles.
Use melting wafers or candy melts from the baking aisle if you are in the USA. These products produce the best-tasting truffles with light, crispy, and melt-in-mouth chocolate shells on the exterior. Else use any chocolate chips or chocolate bark to make this recipe.
Motichoor Ladoo Truffles | Fusion Indian Dessert Recipe | Special Diwali Sweet
- 1 Bowl
- 1 Pot
- 200 grams White chocolate or Milk Chocolate
- 12 Motichoor Ladoo
- 1 tablespoon Pistachios chopped
- Rose petals, for garnish
- Vark for garnish
- Keep the motichoor ladoo in the refrigerator for at least 30 minutes. This is because it is easy to coat chocolates with firm ladoos than softer ones.12 Motichoor Ladoo
- I generally make ladoos a day in advance and keep them in the refrigerator, and then the next day, I make truffles.
- Melt the chocolate using the double boiler method on the stovetop or microwave. Use a whisk to get smooth melted chocolate. In the microwave, see that you whisk it for every 15 -20 seconds until it becomes smooth.200 grams White chocolate or Milk Chocolate
- Dip each ladoo in melted chocolate with help of fork and spoon and transfer it to a plate or wire rack. Garnish with pistachios and let this sit for 5 minutes. The chocolate will set quickly as the laddus are cold from storing in the refrigerator.1 tablespoon Pistachios chopped
- Now decorate it with vark or rose petals.Rose petals, for garnish, Vark for garnish
- Motichoor truffles are one of the best festive desserts to add to mithai boxes or sweet boxes this Diwali season.
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