Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, kaju truffle. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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Kaju truffle is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Kaju truffle is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have kaju truffle using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Kaju truffle:
- Make ready Truffle
- Take 200 gm amulcream
- Take 200 gm morde dark chocolate
- Prepare Kaju badam dough
- Prepare 1/2 cup homemade cashew(kaju powder)
- Make ready 1/2 cup almond(badam)powder
- Make ready 2 tsp sugarfree gold
- Take 1/4 cup water
- Prepare Chocolate covering
- Take 50 gm morde dark chocolate
- Get 1 tbsp amul butter
Truffles Recipe (ट्रफल रेसिपी) - Check out the simple steps on how to make Truffles with Milkmaid. Delicious Chocolate Truffle Cake with Milkmaid. Who doesn't love those yummy truffles with a crunchy exterior and melt-in-your-mouth interior? No Indian festival is complete without a thin, fragrant slice of Kaju Katli!
Steps to make Kaju truffle:
- Firstly I made ganache, heat the cream in low flame when you see the bubbles then switch off the flame and mix the chocolate on bowl, then cover with lid for 5 min then mix till smooth consistency. - Cover with lid for 5 min then mix till smooth consistency.
- Make a sugar syrup then mix all the dry ingredient in sugar syrup. Switch off the flame then mix properly and spread properly in frying pan then roll and repeat this method many times till dough consistency made.keep a dough in fridge at airtight container
- Make a ball from dough then flatten it and keep a ganache ball init. Cover the ganache properly with kaju dough.
- Refrigerate kaju ganache. After 30 15min dip in hot chocolate and keep on butter paper.
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