Coconut Mawa Chocolate Balls

 

Ingredients:

• Ghee: 1 tbsp
• Grated Dry Coconut: 1 cup
• Grated Paneer: 1 cup
• Milk Powder: 2 tbsp
• Almond Flour: 1/2 cup
• Khajur (Date) Paste: 1/2 cup
• White or Dark Chocolate: 200g (for dipping)
• Chopped Almonds: For topping

Instructions:

1. Roast Coconut:

   • In a kadai (wok), heat 1 tbsp of ghee over medium heat. Add the grated dry coconut and roast it for 2-3 minutes until it turns golden and fragrant. Stir continuously to avoid burning. Remove from heat and let it cool.

2. Prepare the Mixture:

   • In a mixing bowl, combine the roasted coconut, grated paneer, milk powder, almond flour, and khajur paste. Mix well until everything is well combined and forms a dough-like consistency.

3. Shape the Balls:

   • Once the mixture is cool enough to handle, take small portions and roll them into balls (about the size of a marble or a little larger).

4. Melt the Chocolate:

   • Melt the white or dark chocolate in a microwave or using a double boiler until smooth. If using a microwave, heat in short intervals and stir in between to avoid burning.

5. Dip the Balls:

   • Dip each coconut and paneer ball into the melted chocolate, making sure they are fully coated. Use a fork or skewer to lift them out, allowing any excess chocolate to drip off.

6. Add Toppings:

   • Immediately sprinkle chopped almonds on top of each chocolate-coated ball before the chocolate sets.

7. Set:

   • Place the coated balls on a parchment-lined tray. Let them sit at room temperature until the chocolate hardens. You can also refrigerate them for quicker setting.

8. Serve:

   • Enjoy these delicious coconut and paneer chocolate balls as a festive treat or store them in an airtight container in the refrigerator.

These sweet treats are sure to impress! Enjoy your festive cooking!