These white chocolate pistachio barfi balls are a simple fusion dessert made with a simple dough rolled into crushed pistachios.
We most definitely have a sweet tooth, but we don’t love spending hours in the kitchen for desserts. These mithai truffles are a fun take on traditional barfi.
The white chocolate and pistachios pair so well together to give you delicious fusion bite-sized desserts.
Why we love these white chocolate pistachio mithai truffles:
- a festive treat, with only a few ingredients make ahead dessert
- bite-sized for easy serving
- make for great edible gifts for family and friends
Recipes you’ll love
If you’re looking for more easy dessert recipes with condensed milk, here are some of our favorites:
- Mithai Truffles: White Chocolate Pistachio Barfi Balls
- Firni – Semolina Dessert
- Easy Malai Kulfi Recipe
- Shahi Tukra: Pakistani Bread Pudding
Ingredients for Mithai Truffles
- Semolina – use a fine sooji or semolina powder for best results.
- Unsalted Butter – is best for this recipe. You could likely use Ghee, but we have not tried it with this recipe.
- Sweet condensed Milk – this is a quick way to introduce a sweetened milk flavor usually in barfi or mithais. Adjust the amount to your preference.
- White chocolate – use high quality white chocolate, or white chocolate you would enjoy eating for best results. We love Lindt chocolate bars.
- Green Cardamom powder – adds a traditional, floral taste to these mithai balls.
- Pistachios – we recommend using roasted, unsalted pistachios as they will lend a crunchy texture to the mithai.
Tips for White Chocolate Pistachio Mithai Truffles
- Use finely ground semolina. If your have a medium or coarse ground semolina add it to a blender or food processor to make a fine powder before using.
- Use high-quality white chocolate for best results. You can also use chocolate chips if you prefer.
- We recommend using a melon baller, like this one, so that your mithai truffles are similar in size.
- These white chocolate pistachio mithai truffles taste best at room temperature. If stored in the fridge, remove at least 30 minutes before serving to bring to room temperature.
- You can experiment with other flavors or nuts for these mithai truffles!
Recipes you’ll love
These mithai balls make a delicious addition to a Pakistani or Indian appetizer platter or snack board. Here are some more treats to add to your appetizer platter:
- Chicken Shami Kabab: Chicken and Lentil Patties
- Paneer Tikka Skewers
- Mango Trifle Cups
- Masala Peanuts: Spicy Peanuts
If you give these White Chocolate Pistachio Mithai Truffles a try, we’d love to see them! Tag us on Instagram @thespicemess
Mithai Truffles – White Chocolate Pistachio Burfi Balls
Ingredients
- 1 cup Semolina fine
- 4 tablespoons Butter unsalted
- 4-6 tablespoons Sweet condensed Milk
- 4 oz White chocolate chopped or white chocolate chips
- 1 teaspoon Green Cardamom powder
- ½ -¾ cup Crushed Pistachios
Instructions
- In a pan, on low heat, add butter and add fine semolina. If semolina is not fine you can grind in the blender to make a fine powder.
- Cook on low heat for around 5-7 minutes, until golden brown.
- Add in the cardamom powder, and chopped white chocolate, half of the crushed pistachios and mix well.
- Add in about 3-4 tablespoons of sweetened condensed milk. Taste, and add more if needed.
- Turn off the heat, and let it cool slightly.
- Once cooled enough, take a small portion (around 1-2 teaspoons, or the size of a melon scoop) of the dough and roll between your palms to make a round ball.
- Roll to coat with crushed pistachios.
- Cool completely, then store in an airtight container for 1-2 days at room temperature or up to 1 week in the fridge.
- Serve at room temperature.