Pistachio burfee truffles

Pistachio burfee truffles

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  • Makes 18
  • Easy
  • 25 minutes
  • 5 minutes

“This recipe turns ordinary burfi extraordinary with the addition of pistachios and white chocolate. These truffles make a delectable Diwali treat.” – Lorraine Maharaj


  • 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

Cooking Instructions

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

Lorraine Maharaj Recipe by: Lorraine Maharaj
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Lorraine Maharaj is a food blogger and recipe developer based in Johannesburg. Follow her on Instagram: @tamarindnthyme where you’ll find everything from paneer scramble and halwa puri to snowballs and the perfect vanilla sponge.

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