Indo-Inspired Cashew Truffles

Ingredients

In this Indo adaptation, we incorporate traditional Indo spices such as cardamom, cinnamon, and nutmeg to infuse the cashew truffles with a warm and aromatic flavor profile. Additionally, we replace the traditional condensed milk with coconut milk to add a subtle tropical twist. We alse have the original recipe for Cajuzinho, so you can check it out.

• 2 cups (240g) roasted cashews 2 cups (240g) roasted cashews
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) jaggery or brown sugar 1 cup (200g) jaggery or brown sugar
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/2 cup (60g) desiccated coconut, for coating 1/2 cup (60g) desiccated coconut, for coating

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 14g, 10g
• Protein: 3g
• Fiber: 1g
• Salt: 0.02g

Preparation

1. 1.
   In a food processor, grind the roasted cashews until they form a fine powder.
2. 2.
   In a saucepan, combine the coconut milk, jaggery (or brown sugar), ground cardamom, cinnamon, and nutmeg. Heat over medium heat until the jaggery (or brown sugar) is dissolved and the mixture is well combined.
3. 3.
   Add the ground cashews to the saucepan and stir continuously until the mixture thickens and starts to pull away from the sides of the pan.
4. 4.
   Remove the mixture from heat and let it cool slightly.
5. 5.
   Once the mixture is cool enough to handle, shape it into small bite-sized balls.
6. 6.
   Roll the truffles in desiccated coconut until fully coated.
7. 7.
   Place the truffles in the refrigerator for at least 1 hour to firm up before serving.

Treat your ingredients with care...

• Cashews — Make sure to use roasted cashews for a richer flavor. If you prefer a smoother texture, you can soak the cashews in water for a few hours before grinding them.
• Coconut milk — Use full-fat coconut milk for a creamier consistency. Shake the can well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra burst of flavor, you can add a pinch of saffron strands to the mixture while it is cooking.
• If you prefer a sweeter taste, you can increase the amount of jaggery or brown sugar.
• To make the truffles more festive, you can decorate them with edible gold or silver dust.

Serving advice

Serve the Indo-Inspired Cashew Truffles as a delightful dessert or snack. They pair well with a cup of hot chai tea or a refreshing glass of mango lassi.

Presentation advice

Arrange the truffles on a decorative platter and sprinkle some extra desiccated coconut on top for an appealing presentation. You can also place a small piece of cashew on each truffle as a garnish.