Burfi Truffles with a Fusion Twist

Heat a non-stick pan on low-medium heat and add ghee.

Add milk powder and condensed milk to the pan once the ghee melts. Stir continuously to avoid lumps.

Add heavy cream and cardamom powder and keep stirring until the mixture thickens and leaves the pan's sides.

Remove from heat, add rose water, and mix well.

Allow the mixture to cool slightly but not completely. While still warm, take small portions and roll them into bite-sized balls.

Roll each ball in desiccated coconut for a delicate texture.

Melt the dark chocolate in a microwave or over a double boiler until smooth.

Dip each burfi ball into the melted chocolate, ensuring it's evenly coated.

Place the chocolate-covered truffles on parchment paper and allow the coating to set slightly.

Before the chocolate fully sets, sprinkle each truffle with crushed pistachios or almonds.

For an added touch of elegance, you can also decorate the truffles with edible rose petals or a bit of edible gold leaf.

Refrigerate the burfi truffles for about 30 minutes to an hour until the chocolate hardens completely and the flavors meld together.

Once set, the fusion burfi truffles are ready to be served! These make for a perfect fusion dessert, combining the traditional essence of burfi with the richness of dark chocolate truffles.