Скачать или смотреть Chocolate Barfi and Chocolate Truffles | Raksha Bandhan Special | Festive Delight with Nutralite

Welcome to Festive Delight with Nutralite, a special series where Chef Sanjeev Kapoor brings the spirit of celebration to life with recipes that are delicious, healthier, and full of festive joy.
Raksha Bandhan is a time when generations come together, each with their own unique taste preferences. While the older generation cherishes traditional festive recipes, the younger generation enjoys those same classics with a modern twist. In this episode, Chef Sanjeev Kapoor celebrates these diverse tastes by preparing two delightful desserts: a classic Chocolate Burfi and one with a modern twist: Chocolate Truffle.
Both indulgent treats are made using Nutralite Choco Spread, which adds the richness of chocolate along with the goodness of calcium.
Whether you're surprising your sibling with something sweet or preparing a festive platter for the entire family, Nutralite helps you make recipes that are healthier and tastier — truly Sabke Liye Right!

CHOCOLATE BARFI AND CHOCOLATE BARFI TRUFFLES

Ingredients

¾ cup Nutralite Choco Spread
400 grams grated mawa / khoya
200 grams almond flour
Nutralite Doodhshakti Probiotic Butter Spread to grease
Sliced almond to sprinkle
Silver varq for garnish
Pistachio powder for coating
Crushed dried rose petals for coating
Almond powder for coating
Cocoa powder for coating

Method

1. To make barfi, heat a pan. Add the khoya and cook on medium heat for 2-3 minutes.
2. Add almond flour, cook for 4-5 minutes.
3. Add Nutralite Choco Spread and mix well. Cook for 4-5 minutes more.
4. Grease a burfi tray with Nutralite Doodhshati Probiotic Butter Spread.
5. Transfer half the mixture in burfi tray and sprinkle sliced almonds on top and garnish with sliver varq. Allow to cool completely and place both the burfi and remaining mixture in refrigerator for 1-2 hours.
6. Cut the barfi into squares and serve.
7. For chocolate truffles, shape the remaining mixture into small balls.
8. Coat some balls with pistachio powder, some with crushed dried rose petals, some with almond powder and remaining with cocoa powder.
9. Serve.


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