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Walnut Raisin Truffles
Tarla Dalal
08 February, 2017
Table of Content
Avoid powdering the biscuits in a blender as it will become too fine. You need a coarse powder to get the right texture. So, place the biscuits in a plastic cover and crush them with a rolling pin.
This is an activity kids will really enjoy. Rolling the Walnut Raisin Truffles is a bit messy, but again, kids will love the task! Indeed, it is a treasurable experience to make this with the kids – and to watch them relish every single piece of truffle!
You can also involve your kids in making other recipes like the Biscuit Cake and Banana Walnut Muffins .
Tags
Preparation Time
15 Mins
Cooking Time
3 Mins
Total Time
18 Mins
Makes
25 truffles
Ingredients
Main Ingredients
1/2 cup chopped walnuts (akhrot)
1/2 cup raisins (kismis)
1 can (400 grams) condensed milk
3 tbsp cocoa powder
2 tbsp butter
1 1/2 cups biscuit crumbs
Method
- Open the condensed milk tin.
- Pour the condensed milk in a saucepan.
- Add the cocoa powder and butter.
- Heat the above mixture for 3 minutes, while stirring continuously.
- Remove from the flame and allow it to cool completely.
- Once cooled, add the biscuit crumbs, walnuts and raisins and mix well.
- Refrigerate it for 30 minutes.
- Roll the mixture into 23 truffles and place them on a serving plate.
- Refrigerate again for 30 minutes. Serve.
Walnut Raisin Truffles recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 97 cal |
| Protein | 2 g |
| Carbohydrates | 13.4 g |
| Fiber | 0.3 g |
| Fat | 4.2 g |
| Cholesterol | 2.4 mg |
| Sodium | 28.7 mg |
Click here to view Calories for Walnut Raisin Truffles
The Nutrient info is complete
Foodie #498165
Nov. 22, 2021, 5:12 p.m.
looks interesting
Aarya
June 10, 2015, 2:09 p.m.
Very nice....
Bhavik doshi
June 12, 2012, 11:38 p.m.
Superb recipe
Tarla Dalal
June 12, 2012, 11:38 p.m.
Thank you Bhavik.
divya
Nov. 18, 2011, 6:53 p.m.
The method is not visible. .plz fix it..d steps r blank.
Tarla Dalal
Nov. 18, 2011, 6:53 p.m.
Hi Divya, the recipe has been updated and thanks for pointing out. Happy cooking,
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