Ingredients

Method

• 60 g butter
• 1 cup fresh cream
• 260 g Klim milk powder
• 1 drop green food colouring (optional)
• 40 g icing sugar
• 30 g pistachios, roasted and ground
• 1/2 t ground cardamom
• white chocolate, melted, for dipping
• ground pistachios, to decorate
• pesticide-free rose petals, to decorate
• edible gold leaf, to decorate

Method

Ingredients

1. Place the butter and cream in a large saucepan. Once the butter has melted, add the powdered milk. Mix until it starts to thicken and pulls away from the sides of the pan. Add the food colouring if using.

2. Mix in the icing sugar, then add the pistachios and cardamom and remove from the heat.

3.  Roll tablespoonfuls of the mixture into balls while still a little warm. You should make approximately 18.

4.  Once completely cool, dip into the white chocolate. Place on baking paper and allow to set. Decorate with ground pistachios, rose petals and gold leaf. Refrigerate for up to a week in an airtight container.

Find more Diwali recipes here. 

Photographs: Jan Ras
Production: Khanya Mzongwana
Food assistant: Tahila Pillay