Aloo Methi| Punjabi Potato & Fenugreek Curry

You guys probably already know of my love for winter produce, especially fresh methi or fenugreek greens. The gorgeous methi available this time of the year gives me a high – yes, I’m that kind of crazy. 😀 Today, I’m going to share with you all the recipe for one of my most favourite things to use fenugreek in, Aloo Methi.

Aloo Methi Ki Sabzi

What is Aloo Methi?

Aloo Methi, also called Aloo Methi Ki Sabzi, is a dry curry made using potatoes and fenugreek greens. It is quite a popular winter specialty in North India, especially Punjab and Delhi.

I have had the pleasure of trying out this curry several times, on trips to Delhi, and I find it absolutely lovely. The bitterness of fenugreek is beautifully offset by the potatoes, and the end result is this delicious confection that wins hearts.

Aloo Methi makes for a great accomplishment to rotis and parathas, while I also love it as a side to rice and Gujarati Dal.

A closer look at my version of Aloo Methi

There are a few different versions to the curry, and this is mine.

This is a rather simple dish to prepare, but one that needs care and caution and patience. Many use pressure-cooked potatoes to make this curry, but I find starting with uncooked potatoes gives it better texture. Using uncooked potatoes reduces the risk of the Aloo Methi turning into a gloopy mess.

In many families, the fenugreek leaves and potatoes are cooked together. The greens are added in when the potatoes are almost cooked. However, I prefer cooking the two separately – this makes sure both the potatoes and fenugreek are done just right, neither undercooked nor overdone. The time taken for cooking does increase when you use raw potatoes, though.

You can use any oil of your preference to make the Aloo Methi. Mustard oil is often used, which gives the curry a pungent smell and beautiful flavour. However, regular refined oil works just as well. I have used Idhayam Mantra groundnut oil here, which I think went very well.

I relatively lesser oil. There’s just enough oil used here to cook the potatoes through without sticking to the bottom of the pan.

Some use kasoori methi (dried fenugreek leaves) to make this curry. However, I prefer using only fresh fenugreek in season. The fresher the greens, the better the curry tastes.

In many Punjabi families, I understand Aloo Methi is a very simple affair with only the most basic of spices being used. I, however, love to add in a bit of garam masala, some jaggery and amchoor (dried mango powder). I feel these additions take the taste of the Aloo Methi to a whole new level.

How to make Aloo Methi

Here is how I go about it.

Ingredients (serves 3-4):

  1. 7-8 medium-sized potatoes
  2. A small bunch of fenugreek greens aka methi, about 1-1/2 cups when finely chopped
  3. 2 tablespoons + 1/2 tablespoon oil
  4. 1 teaspoon cumin (jeera) seeds
  5. 2 pinches of asafoetida
  6. 2-3 dry red chillies
  7. Salt to taste
  8. 1/4 teaspoon turmeric powder
  9. Red chilli powder to taste
  10. 1 teaspoon garam masala or to taste
  11. 1 teaspoon amchoor powder
  12. 1 teaspoon jaggery powder

Method:

1. Wash the potatoes and the fenugreek leaves thoroughly, to remove any traces of dirt from them. Place the leaves in a colander and let all the water drain away.

2. Chop up the fenugreek leaves finely. Keep aside. I had 1-1/2 cups of the greens when finely chopped.

3. Peel the potatoes and chop them into cubes. Keep aside.

Top left and right: Steps 1 and 2, Bottom left and right: Step 3

4. Heat 1/2 tablespoon oil in a heavy-bottomed pan. Add in the chopped fenugreek leaves. Turn the flame down to medium, and add in a bit of salt.

5. Saute the fenugreek leaves on low-medium flame for 3-4 minutes. When they shrink in volume and are completely cooked, switch off gas. Transfer the cooked fenugreek leaves to a plate and keep aside.

6. Now, heat the remaining 2 tablespoons of oil in the pan. Add in the cumin seeds, asafoetida and dry red chillies. Allow these ingredients to stay in for a couple of seconds.

7. Reduce the flame to low and add in the chopped potatoes. Mix well.

Top left and right: Steps 4 and 5, Above leftmost bottom: The methi leaves are cooked and ready, Leftmost bottom: Step 6, Bottom right: Step 7

8. Cook the potatoes on low flame for about a minute.

9. Add in salt to taste and the turmeric powder. Mix well. Let the potatoes cook on low flame for 8-10 minutes or till they start getting tender. Stir intermittently, to prevent sticking to the bottom of the pan.

10. At this stage, add in the red chilli powder. Mix well. Allow the potatoes to cook for 5-7 minutes more or till they are almost done. Stir intermittently.

Top left and right: Steps 8 and 9, Bottom left: Step 10, Bottom right: The potatoes are almost done

11. Now, add in the jaggery powder and garam masala. Mix well.

12. Add in the amchoor powder and the cooked fenugreek leaves. Mix well.

13. Cook on low flame for 3-4 minutes more for everything to get well integrated together. Stir intermittently. Your Aloo Methi is done!

Top: Step 11, Bottom left and right: Steps 12 and 13

Tips & Tricks

1. Do not use too much fenugreek, as it might make the curry bitter. The above quantities work just perfectly for us.

2. As stated in the post, you can use any oil of your preference to make the Aloo Methi.

3. Make sure you use a heavy-bottomed pan to make the curry, in order to prevent burning. Cook on low flame to ensure that the potatoes are evenly done.

4. The bit of jaggery added to this curry adds in a whole lot of taste to it. It does not make the curry overly sweet, but balances out the other flavours beautifully. I would not recommend skipping it.

5. You may use chana masala in place of the garam masala used here, or a mix of both. Adjust the quantity as per personal taste preferences.

6. Adjust the quantity of red chilli powder and amchoor powder as per personal taste preferences.

7. Be careful while adding the salt. Remember that we are salting the fenugreek leaves and potatoes separately.

8. Do not add in any water while cooking the potatoes. Cook uncovered.

9. You may chop the potatoes as large or small as you prefer. I like chopping them into small cubes for this curry.

10. This is a completely vegetarian preparation, one that is vegan as well. It is suitable to those following a plant-based diet. This is a no-onion, no-garlic recipe too.

11. To make this recipe gluten-free, simply skip the asafoetida used in the tempering. Most Indian brands of asafoetida do contain wheat flour to a lesser or greater extent and are, therefore, best avoided when one is following a gluten-free diet. However, if you can find 100% gluten-free asafoetida, you can definitely use it.

12. I have used home-made garam masala and store-bought amchoor powder in this curry, both of which are vegan and gluten-free. However, if you are using store-bought spice powders, please do check the ingredient list to make sure they suit your dietary requirements.

Did you like this recipe? Do tell me, in your comments!

Indian Style Burger| Burger With Sweet Potato Patty

I was thrilled to find purple sweet potatoes at Namdhari’s Fresh, the other day. Burgers with sweet potato patties had long been on the cards, so that is exactly what I used them in. I made some Indian-style burgers, and the spices balanced the sweetness of the sweet potatoes perfectly. The end result was super delish, and went on to become a huge hit with everyone at home. In today’s post, I’m going to share with you all the recipe for these burgers.

Indian-style burger or burger with sweet potato patty

A closer look at my Indian-style burger

I would say these burgers are midway between a healthy meal and a sinful indulgence. I used regular store-bought burger buns because that’s what I could find. The patty is made from scratch and is cooked on a pan, definitely way better than the deep-fried versions we usually encounter in burgers. Most of the accompaniments to the burger are home-made and healthy, a few aren’t. The tomato ketchup I have used here, for instance, is home-made, while the mayonnaise is store-bought.

In the ‘Tips & Tricks’ section below, I have suggested healthier alternatives for the various ingredients used in the burger – do go through it.

The beautiful purple sweet potatoes I used!

How I made these burgers with sweet potato patty

Here is how I made them. This is a fairly simple recipe, with not too many complications involved.

Look at that brilliant purple!

Ingredients (makes 6 burgers):

For the patties:

  1. 1 medium-sized purple sweet potato
  2. A small piece of cabbage
  3. 1 medium-sized carrot
  4. 1/4 cup sweet corn kernels
  5. 1/2 of a small yellow capsicum
  6. 1/2 of a small red capsicum
  7. Salt to taste
  8. 1/4 teaspoon turmeric powder
  9. Red chilli powder to taste
  10. 1 teaspoon garam masala or to taste
  11. 2-3 tablespoons bread crumbs or as needed
  12. A few teaspoons of oil, as needed to pan-fry the patties

For the pickled onions:

  1. 1 medium-sized onion
  2. 2 pinches of salt
  3. Juice of 1/2 lemon

Other ingredients:

  1. 6 burger buns
  2. 1 medium-sized ‘seedless’ cucumber
  3. 1 medium-sized tomato
  4. Lettuce leaves, as needed
  5. Pickled red paprika slices, as needed
  6. Tomato ketchup, as needed
  7. Tandoori mayonnaise, as needed

Method:

1. Wash the sweet potato thoroughly, to remove any dirt from it. Cut into large pieces and place in a wide vessel. Add in enough water to cover the sweet potato completely.

2. Place the vessel in a pressure cooker and put the whistle on. Allow 3 whistles on high flame. Let the pressure release naturally.

3. In the meantime, we will pickle the onion. Peel the onion and chop length-wise. Add in 2 pinches of salt and the juice of half a lemon. Mix well. Let this sit undisturbed till it is time to assemble the burgers. This will help the flavours to meld together.

4. We will now chop the vegetables required for the patties. Peel the carrot and chop finely. Chop the cabbage, red capsicum and yellow capsicum finely too. Measure out the sweet corn kernels. Take all these veggies in a wide vessel, and place in a pressure cooker. Keep some water in the bottom of the pressure cooker, but do not add any to the veggies. Pressure cook on high flame for 2 whistles. Let the pressure release naturally.

Top left and right: Steps 1 and 2, Bottom left and right: Steps 3 and 4

5. When the pressure from the cooker has completely gone down, get the cooked sweet potato out. Drain out all the water and reserve for later use. Let the sweet potato cool down enough to handle. Similarly, get the cooked vegetables out too, and let them cool down fully.

6. When the sweet potato has completely cooled down, peel the pieces. Transfer to a large mixing bowl and mash well.

7. To the mashed sweet potato, add salt and red chilli powder to taste, garam masala and turmeric powder.

8. Add in the cooked vegetables too.

Top left and right: Steps 5 and 6, Bottom left and right: Steps 7 and 8

9. Add the bread crumbs to the mixing bowl too. Mix everything thoroughly until well combined. You should get a mixture that is not sticky, which you are able to shape into patties.

10. Now, drizzle some oil on a grill pan, then get it nice and hot. Shape 3-4 patties out of the sweet potato mixture and place on the pan. Turn the flame down to medium. Drizzle some oil around the patties. Cook the patties on both sides for about 2 minutes or till they get slightly crisp. Remove them onto a plate. Prepare all the patties in a similar manner.

11. While the patties cook, we will get the accompaniments for the burger ready. Chop the cucumber and tomato into thin rounds. Keep the red paprika handy.

Top left and right: Step 9, Bottom left and right: Step 10 and 11

12. When you are ready to serve the burgers, slice each bun into half. Toast the buns and re-heat the patties on a hot pan.

13. Then place a couple of lettuce leaves on the bottom part of the bun. Place one patty on top of this. Place some of the pickled onions and chopped cucumber and tomato on the patty. Drizzle tomato ketchup and mayonnaise. Keep a few red paprika slices over this. Now close the bun and hold it together using a toothpick. Serve the Indian Style Burger immediately. Assemble all the burgers in the same way, and serve hot.

Top left and right, bottom left and right: Step 13

Tips & Tricks

1. Chana masala can be used in the patties instead of the garam masala you have used here. I have used home-made garam masala.

2. I have used capsicum in two different colours, in the patties. If you don’t have coloured capsicum, you can use the regular green one instead.

3. In the patties, I have used purple sweet potato (which are high in anthocyanins and various other nutrients) that I picked up at Namdhari’s Fresh. You can use regular sweet potato instead, too. I’m guessing beetroot would work as a good substitute here, as well.

4. Good-quality, crisp lettuce works wonders for a burger. I got mine from Orinko Farms.

5. You can steam the vegetables instead of pressure cooking them as I have done here. Remember that the vegetables should not be overcooked – they should retain a bit of a crunch.

6. I have used regular store-bought burger buns here. You may use whole wheat buns to make the burgers healthier.

7. To make the bread crumbs, I simply pulsed a couple of slices of bread in a mixer. You can use store-bought bread crumbs instead, too.

8. Adjust the quantity of bread crumbs as per need. Use enough to bind the cooked sweet potatoes and the vegetables to a non-sticky texture that you can form patties out of.

9. I have pan-fried the patties in a grill pan, so they had a slightly crisp exterior and a soft interior. They worked just perfectly for us. However, if you want crispier patties, you may coat them with bread crumbs and deep-fry them.

10. Instead of the bread crumbs I have used here, you may use roasted gram flour (besan) or corn flour for binding the patties.

11. I have used Tandoori Mayonnaise from Del Monte, here. Instead, you could use a mix of hung curd + home-made red chilli sauce to make it healthier.

12. I have used home-made tomato ketchup here.

13. I have used store-bought pickled red paprika slices here. You can use pickled jalapeno slices instead, too. You may avoid these when making the burgers for small kids.

14. Do not discard the water the sweet potato was cooked in. It is full of nutrients. You can reserve this water and use it in soups, gravies and the likes.

15. You can keep the patties and other accompaniments ready in advance. You can heat up the patties and assemble the burgers just before serving.

16. I have not used any cheese in these burgers, but you may, if you prefer.

Did you like this recipe? Do tell me, in your comments!

Fruit & Nut Chocolate Modak

Looking for an easy modak recipe to make for Ganesh Chaturthi tomorrow? Try out these Fruit & Nut Chocolate Modak!

Fruit & Nut Chocolate Modak. In the background is the clay Ganesha that the bub made in her school sessions.

A bit more about these modaks

These Chocolate Fruit & Nut Modak are no-cook, except for a little roasting. They are super easy to make, if you have all the ingredients at hand, and can be put together in a matter of minutes…. And they are very, very delicious!

I have used cashewnuts and almonds to make these, along with some raisins and dry coconut powder. The Indian Natives’ Absolute Dark cocoa powder that I had written about here is what gives these modaks a gorgeous taste and that deep brown colour.

How to make Fruit & Nut Chocolate Modak

Here is the detailed recipe.

Ingredients (makes about 20 small pieces):

  1. 1/4 cup raisins
  2. 1/4 cup dry coconut powder
  3. 1/4 cup almonds
  4. 1/4 cup cashewnuts
  5. 3 tablespoons unsweetened dark cocoa powder
  6. 2 tablespoons powdered sugar or to taste
  7. 2 tablespoons sweetened condensed milk or as needed

Method:

1. Roast the cashewnuts and almonds on medium flame till they get crisp. Ensure that they do not burn. Transfer the roasted nuts to a plate and allow them to cool down fully.
2. In a large mixing bowl, add in the raisins, dry coconut powder, cocoa powder and the powdered sugar.
3. When the roasted nuts have completely cooled down, grind them a little coarsely, in a small mixer jar. Add this to the mixing bowl too.
4. Mix all the ingredients in the bowl well. Adding condensed milk little by little, make a dough that has a malleable consistency. I needed about 2 tablespoons of condensed milk.
5. Shape modaks out of the dough, as big or small as you need. I made about 20 small modaks. They can be served immediately.

Can these Fruit & Nut Chocolate Modaks be made vegan?

The above recipe is completely vegetarian and gluten-free. However, it is not vegan because of the use of condensed milk. To make these modaks vegan, swap the condensed milk with plant-based milk. You might have to increase the quantity of sugar you use, in that case.

Tips & Tricks

1. Adjust the quantity of sugar as per personal taste preferences.

2. Use as much condensed milk as needed to get the mixture to a malleable consistency.

3. I have used dark cocoa powder which has a strong chocolate-ey aroma and flavour. You can use any cocoa powder of your preference.

4. Increase or decrease the amount of cocoa powder you use, as per personal taste preferences.

5. Ghee or warm milk can be used in place of the condensed milk (not vegan).

Did you like this recipe? Do tell me, in your comments!

Oat Milk Payasam| Vegan Kheer With Oat Milk

Oat Milk Payasam is an entirely vegan preparation, a sweet treat perfectly suited to those leading a plant-based lifestyle. It is a kheer made using vegan oat milk as opposed to the dairy milk used in a regular payasam. In case you are wondering, this Oat Milk Payasam tastes absolutely delicious, creamy and perfect!

A bit about the oat milk I used in this payasam

There are several types of plant-based milk – like cashew milk, almond milk and soya milk, to name a few. Oat milk refers to milk derived from oats and, therefore, plant-based. This was my first time using a vegan milk – mylk, rather – and I quite liked it.

Urban Platter has recently launched OatWow, a range of oat milk, in various flavours. The brand sent a few flavours of the milk for me to try out – Classic, Vanilla and Rich Cocoa. The Classic is what I have used here. It has a mildly sweet, oat-y flavour to it, which I loved. The milk looks thin at first glance, but thickens up nicely on heating, thus making it a great choice for things like pasta sauce, custard and payasam. They are priced at INR 300 per litre (expensive, if you ask me), and are available for sale on Amazon and the Urban Platter website.

What goes into this vegan kheer?

There’s the oat milk, of course. I have used flattened rice aka beaten rice or aval too, along with regular refined sugar. I have also used some raisins, cashewnuts and almonds to make the kheer richer.

I wanted to make the kheer completely vegan and, hence, have used coconut oil to fry the nuts instead of the usual ghee. I love the aroma that the coconut oil imparted to the kheer!

Please note that not all oat milk is certified gluten-free. The label on this one suggests there might be ‘traces of naturally occurring gluten found in oats’.

A-Z Recipe Challenge

This recipe is brought to you in association with the A-Z Recipe Challenge. This Challenge was initiated by Vidya, food blogger at Masalachilli, and Jolly, author of the recipe blog Homemade Recipes.

For the challenge, the members share recipes prepared using key ingredients in alphabetical order, one alphabet and one ingredient per month. The alphabet for this month is O, and I chose to cook with ‘oat milk’ for the same.

Check out the Oats Dosa that Vidya made for the challenge. Also, while on the subject of kheer, check out the beautiful Mango Kheer that Jolly has made using full-fat milk.

How to make Oat Milk Payasam

Here’s how I went about it.
Ingredients (serves 5-6):

  1. 1/2 tablespoon + 1/2 tablespoon coconut oil
  2. 1/4 cup beaten rice (aval or poha)
  3. 1 litre oat milk, unsweetened and unflavoured
  4. 1/4 cup + 2 tablespoons sugar
  5. 8-10 cashewnuts
  6. 8-10 almonds
  7. 8-10 raisins
  8. 2 pinches of cardamom powder

Method:

1. Heat 1/2 tablespoon coconut oil in a heavy-bottomed pan. Add in the beaten rice. Turn the flame down to medium. Saute on medium flame for a minute or so, or till the beaten rice gets crisp. Ensure that it doesn’t burn.

2. Now, add the oat milk to the pan. Mix well. Increase the heat to high.

3. Allow the milk to come to a boil, then reduce flame to medium. Add in the sugar at this stage and mix well.

4. Continue to cook on medium flame for 10-12 minutes or till the mixture starts thickening. Stir intermittently. Switch off gas when the mixture has considerably thickened, but is still quite runny. It thickens further in some time.

5. Mix in the cardamom powder.

6. Now, chop up the cashewnuts and almonds roughly. In a small pan, heat the remaining 1/2 tablespoon of coconut oil. Reduce heat to medium, and add in the raisins and the chopped cashewnuts and almonds. Fry till the raisins plump up and the nuts start browning. Take care to ensure that the ingredients do not burn. Pour this over the milk mixture. Your Oat Milk Payasam is ready – serve it hot, warm, at room temperature or chilled.

Tips & Tricks

1. Almond milk, cashew milk, soya milk are some other varieties of plant-based milk that can be used in place of the oat milk I have used here. However, I have never tried those, and am in no position to comment on them.

2. Increase or decrease the amount of sugar you use, depending upon personal taste preferences.

3. Jaggery or cane sugar or a similar vegan sweetener can be used in this payasam. I have used regular white sugar here.

4. Make sure the nuts and raisins do not burn while frying them.

5. Stop cooking the payasam when it has thickened considerably, but is still quite runny. It thickens up quite a bit more with time.

6. Make sure you use a heavy-bottomed pan to cook this Oat Milk Payasam.

7. Vanilla or rose essence can be used to flavour the payasam, instead of the cardamom powder I have used here.

8. My opinions about the products are completely honest, based upon my personal experience with them. The views expressed herein are not influenced by anything or anyone.

Did you like this recipe? Do tell me, in your comments!

Dark Chocolate Truffles| Easy Chocolate Truffle Recipe

Do you like chocolate truffles? I absolutely adore them! (I’m actually a chocolate-crazy person and love anything with chocolate in it. 🙂 ) Today, I’m about to share with you all an easy-peasy recipe for Dark Chocolate Truffles, a huge favourite at my place.

What are chocolate truffles?

Chocolate truffles are a delectable sweet treat, decadent and soft on the inside, the outside usually coated with cocoa powder. Bite into one, and you are in chocolate heaven!

As fancy as they sound, chocolate truffles are actually very easy to make at home. They just need about three or four basic ingredients – mostly heavy cream or milk, butter or ghee, sugar and cocoa powder.

There are several variations to chocolate truffles, limited only by one’s imagination. Mint, peanuts, almonds, raisins, walnuts, pecans, cranberries, coffee, vanilla, rose – any number of permutations and combinations are possible.

What goes into my Dark Chocolate Truffles?

These Dark Chocolate Truffles are one of the simplest versions of the dessert, which can be put together in minutes. Instead of heavy cream or milk, I have used milk powder to speed up the cooking process.

I have used dark, unsweetened cocoa powder here and sugar, of course. Then, there’s butter to bind it all together. I have used salted butter to give a faint salty tinge to the truffles, and I think they were all the more lovely for that.

Introducing Indian Natives’ Absolute Dark Cocoa Powder

The unsweetened dark cocoa powder I have used in these truffles is called Absolute Dark, from a brand called Indian Natives, based in Pollachi, Tamilnadu. This is single-origin, organic cocoa powder without any additives or preservatives. It’s completely vegan and cruelty-free too.

I have been using this cocoa powder for some time now, and love it to bits. It’s absolutely brilliant! The pure, unadulterated smell of this cocoa powder is amazing and it tastes equally lovely. It is rich and beautiful, and great for baking and for use in other desserts. The bub loves it too, and has it with her milk almost every day.

I have been interacting with the brand for some time now, and totally love their philosophy. Most commercial brands of cocoa powder available today are laden with preservatives and additives, and Indian Natives started out to counter that, and have grown from strength to strength. The founder Akila and her family run a farm in Pollachi, to ensure the production of great-quality, unadulterated cocoa powder. There are several variants of the same available, in differing strengths like mild and medium. Apart from this, they also offer spices like nutmeg and pepper, by-products like cocoa butter, and coconut palm sugar. Their cocoa powder has been receiving rave reviews, I see, and now I know exactly why!

Easy Chocolate Truffle Recipe

I made these Dark Chocolate Truffles recently, and they were met with much love by the family. Here’s how I went about making them.

Ingredients (makes about 20):

  1. 3/4 cup sugar
  2. 1 cup water
  3. 1 cup milk powder
  4. 1/3 cup unsweetened dark cocoa powder
  5. 2-3 tablespoons butter

For garnishing:

  1. Unsweetened dark cocoa powder, as needed
  2. Milk powder, as needed

Method:

1. Take the sugar and water in a heavy-bottomed pan. Place on high heat. Allow the sugar to melt completely in the water.

2. When the mixture comes to a boil, reduce flame to medium. Continue cooking on medium flame till the mixture becomes sticky or attains a half-thread consistency. (See notes). This should take 3-4 minutes.

3. At this stage, reduce flame to the lowest. Immediately add in the milk powder and cocoa powder, with one hand, stirring constantly with the other hand to prevent the formation of lumps.

4. Now, increase flame to low-medium. Continue cooking on low-medium flame till the mixture thickens and reaches a malleable consistency, but is not too thick. When almost done, add the butter to the pan and mix well. Stop cooking when the mixture has thickened considerably and is just slightly runny. This can take 8-10 minutes. You will need to stir constantly.

5. Allow the mixture to cool down enough to handle, then shape small balls out of it.

6. Place the balls in a clean, dry, air-tight box and keep it in the refrigerator. Chill for 2-3 hours at least.

7. Get the chilled balls out of the fridge about half an hour before you want to serve them. Just before serving, mix milk powder and unsweetened dark cocoa powder as per your taste preferences, in a tray. Roll each of the chilled balls in this powder, so that they are evenly coated with it. Your Dark Chocolate Truffles are now ready to serve – serve them immediately.

Tips & Tricks

1. I have used 1/3 cup of the dark cocoa powder here, due to which my truffles had a delectable, chocolate-ey taste. You can tone down the amount of cocoa powder you use, if you don’t want the truffles to be so chocolate-ey. Alternatively, you could use a milder version of cocoa powder, like Indian Natives’ Mild or Medium Dark.

2. I have used milk powder from Nestle here. Please note that this is sweetened milk powder.

3. I was sent a sample of Indian Natives’ Dark Cocoa Powder to try out and share my feedback. My opinion of the product is honest and completely unbiased, formed after using and loving it for some time.

4. The above quantity of sugar was just perfect, for the amount of sweetened milk powder and unsweetened, dark cocoa powder I used. You may adjust the quantity of sugar you use, as per personal taste preferences.

5. Make sure you cook the sugar syrup till sticky or half-string consistency only, and no further. Overcooking the syrup might lead to hard truffles. Check this post of mine for a video on what sticky or half-string consistency of sugar syrup looks like.

6. Do not overcook the truffle mixture, else they might become too hard. It needs to be cooked just till thickened, but is still a bit runny. It hardens further when chilled in the refrigerator.

7. These Dark Chocolate Truffles are best served chilled, rolled in a cocoa powder + milk powder mixture just before serving. Bring them out of the fridge a little while before serving.

8. You can use a mix of cocoa powder + powdered sugar to roll the truffles in, too.

9. I have used salted butter here. You can use unsalted butter or ghee in its place too.

10. Please remember that the butter needs to be at room temperature and softened, for best results.

12. I have kept these chocolate truffles simple and basic, but, like I was saying earlier, the flavour possibilities are endless. Go ahead and flavour these any way you want!

13. While the cocoa powder I have used is vegan in itself, these truffles are NOT, because of the addition of milk powder and butter.

Did you like this recipe? Do tell me, in your comments!