What You Need:
- 100 grams kesar peda
- 10 grams cream cheese
- 10 grams icing sugar
- Ask a parent or adult to help you with this recipe.
For the Coating:
- 100 grams powdered sugar
- Mash the kesar peda in a bowl using the back of a spoon or a fork. Ensure the mithai is at room temperature so that it mashes easily.
- Add the icing sugar and cream cheese and mix till it forms a paste-like consistency. Refrigerate the filling for approximately 30 minutes.
- Measure 15gms of the filling for each truffle and roll into balls. Store the truffles in an airtight container in the fridge till you are ready to serve.
- To serve, bring the truffles to room temperature and toss them in powdered sugar. They look stunning served on a beautiful silver tray, rolled in powdered sugar. Toss a few strands of saffron into the powdered sugar to create a more dazzling impact.
- These truffles can keep for a week in the fridge.
This recipe has been excerpted from Rachel Goenka's ‘Adventures with Mithai’ published by HarperCollins India