Skip to main content

Love, Indian 'ishtyle' - Masala Milk Truffles


For those of you readers in India.. Remember those old Everest Milk Masala ads & jingles? of prospective brides trying to impress potential parents-in- law by serving them Masala Milk? Well, I tried to look up some on You Tube but those old ones were nowhere to be found. Instead, there were new ones still revolving around the theme of family & love like this one in Marathi.



Masala Milk is a comfort food of the liquid variety that is popular all over India, irrespective of language or state. Scaling hot milk evaporated down to incorporate caramelized threads of milk solids and sweetened with sugar & coarsely crushed pistachio & almonds.

What is it about Masala Milk that evokes love, caring & sharing? Perhaps, Its the comforting offering of nutritious milk, or the rich sharing of nuts, which are not easy to come  by for most families. You just have to read this article by Raghavan Iyer to understand what I'm trying to convey.
 
O.K, so Valentine's day doesn't exactly refer to family love.. its more of a romantic notion.. well, then just go look up any cheesy Bollywood movie referring to post wedding nuptials, and you're bound to come across  a shy bride entering the bedecked bedroom holding a pitcher in her hands along with a couple of silver glasses.. Anybody wanna guess what it contains? Yep... Masala milk.. How much more mush  & romance do you want me to yap on about??

On the other hand, Valentines day is intrinsically woven into that avatar of ambrosia, Theobroma cacao, a.k.a Chocolate, and chocolate boutiques & brands make a killing selling these divine morsels. (I bet they were all in it together & simply appointed Hallmark cards to take the lead & declare Feb 14th as a day dedicated to love).

If this blog post won't get you HOOKED onto chocolate, I don't know what will. I mean, just look at those pictures.. Yes, I may be borderline star struck after last weeks taping session with Kelsey Nixon, She is such a bubbly and charming person in real life. The Perfect 3 opportunity definitely gave me the confidence to attempt dishes that I would have passed on in favor of easier ones. What better ingredient to start than with Chocolate, the flavor of the month. So here it is, a fusion of love offerings from 2 different cultures..The Masala Milk truffle.

The center filling is a white chocolate ganache flavored with Chai spice blend and powdered toasted pistachio & almonds.

Chai Spice blend



Masala Milk Truffles: (makes ~ 32)

1/2 cup heavy cream
1 teaspoon Chai spice blend (follow the link above for the recipe)
1 packet white chocolate baking chips (11 oz)
1/4 cup toasted almonds
1 packet Dark chocolate chips (11 oz)
Crystals of Thai Ginger flavored salt or Pink Himalayan salt 


Method:

Crush the toasted pistachio & almonds into a semi fine consistency and mix thoroughly. Measure 1/3 cup of the combined mixture and reserve. Add the white chocolate chips to the 1/3 cup of nut blend & combine in a glass mixing bowl.




Add the chai spice blend to the heavy cream and heat until the cream just comes to a boil. Immediately lower the heat to a minimum and simmer the cream mixture for about 5-10 minutes to allow the spice blend to release its flavors. Remove from heat and allow to cool slightly.
 



Strain the spiced cream into the white chocolate chip blend. stir to melt the chocolate completely (feel free to heat in the microwave for 30 seconds extra) to obtain a smooth texture (well almost, the powdered nuts add a lovely graininess to the ganache). Cover the surface with cling wrap and refrigerate till cooled & firm. (about 1 hr)




Using a melon baller, scoop the ganache and roll it into marbles. freeze until solid (at least 2 hrs).

Those Cocktail Idli steamer plates are perfect for holding the ganache!

Add the dark chocolate chips into a heat proof bowl and melt over a saucepan of simmering water. When the chocolate has completely melted, dunk the spiced ganache marbles into the dark chocolate and coat all over. Gently place on a tray lined with wax paper to set. Once the shell hardens, transfer the truffles into paper cups , garnish with the salt crystals and refrigerate in a dry container.




This is how the cut up cross section looks..




As for the remaining melted chocolate, just add about 2 -3 oz of  boiling water along with 2 teaspoons of orange zest and whip furiously over ice cubes to get a serving of this totally insane mousse.. Follow this link for the original genius recipe.




Wishing every one of you a wonderful Valentine's day filled with love from near & dear ones.

Comments

  1. Thanks Aruna.. Wow that was quick!

    ReplyDelete
  2. So many interesting flavors in a truffle!! Perfect little bites!

    ReplyDelete
  3. Oh man, I can't even imagine the burst of flavors each bite of the truffle would have - the cream, the spices, the nuts, the chocolates ... amazing!!

    ReplyDelete
  4. The truffles look divine! Nicely done :-)

    Aparna from Square Meals

    ReplyDelete

Post a Comment

I'd love to hear feedback from you, your thoughts, ideas and suggestions.

Popular posts from this blog

From Spuds to Suds - A recipe for soap!

From Soup to soap, spuds to suds.. Just a few catch lines posted as a response to a photograph of home made soap I posted on my Instagram account.. Found it so appealing that I seriously started contemplating blogging about it. The decision was made when I got some fabulous feedback about the soap.
The idea of making soap crossed my mind during the time I dabbled in making Lip balm. A fellow Blogger friend, Nandita Iyer (Saffron Trail )had posted some ravishingly beautiful photographs of home made soap and it was sounded so fascinating that I immediately wanted to rush out and buy the ingredients right then and there.. Umm, not so fast - Inevitably the part about Caustic Lye and its corrosive properties followed and kind of slowed me down (actually stopped me). As a compromise I shopped for those bulk soap blocks from Michaels and tried to concoct my own 'flavors' and it was such a disappointing waste of time, money and effort. For one, those blocks have this long list of unp…

Product Review: Ninja Mega Kitchen system and a recipe for Masala Dosa

One of the biggest reasons for attending conferences is the priceless experience of meeting fellow bloggers and get an invaluable exposure to all things  culinary. This includes vendors with new products to savor and get inspiration from.

I had no complaints about whatever appliances I had for making traditional Dosa (Traditional South Indian rice & lentil crepes) batter, a sturdy tabletop stone grinder that you could add the Urad dal, turn the timer on , and 30  minutes later, come back to a container full of fluffy, batter with the consistency of whipped egg whites. The
The cons of this is the cleaning up, of the various parts, the roller, the grinding bin, the multiple trays on which the rollers need to be placed while transferring the rice & lentil batter, the invariable drips of thick batter on the counter.... you get the point, It takes quite a bit of time.

I was pleasantly surprised when the appliance company, Ninja asked me if I'd like to try any of their appli…

Khandvi deconstructed.. Chickpea flour Spaghetti & Pappardelle Pasta

Khandvi may well be my all time favorite noshing 'tiffin' tea time snack & quite possibly  because it can be pretty intimidating at first sight. a beautiful, almost impossible vision to behold, gossamer thin, jellied strips of chickpea flour & sour yogurt, tiny miniature savory Swiss rolls that delightfully wobble in your mouth before delicately disintegrating & gliding  down your throat, making way for... the next little morsel!