Thandai Spiced White Chocolate Ganache Truffles

Having born and brought up in the southern India I never tasted Thandai until a recent holi meetup we had.Although close to the taste of almond milk it had a slight hint of spice and rose and saffron flavors in it which I loved.I am always experimental in my spices to prepare new dishes using them.So here is an experiment on Thandai spiced White Chocolate Truffles.

Preparation time 20 minutes 
Serves 32 servings
Serving Size 1 serving
Calories Per Serving Approximately 92 per serving
Difficulty Easy


13 oz baking white chocolate chopped into fine pieces( I used bakers)
8 tablespoons heavy cream
1 tablespoon cocoa butter or regular butter
1/4 cup thandai masala + 1 tablespoon Thandai Masala
1/2 cup coarsely chopped almonds
1/2 cup coarsely chopped pistachios

1.Bring the cream to a boil with the butter and the  1/4 cup thandai masala.Transfer the hot cream onto the white chocolate and let it melt.Combine well to form a homogenous mixture and let cool in the refrigerator for about 1-2 hours.

2.If your white chocolate is not melted fully you can melt it in microwave at 30 second intervals or on a double boiler to form a homogenous mixture and cool in the refrigerator for 1-2 hours until you can make balls.

3.Make round balls from the mixture and roll it in a pistachio, almond cashew powder and serve.

Do not use the store bought Thandai Masala because it has sugar in it, the white chocolate is itself sweet for the recipe, additional sugar can be clawingly sweet.
Store bought masala sometimes also contains maltodextrin which has the ability to cling to fat and break it, so you may see the chocolate sieze if you add it to the recipe.
Masalas differ from household to household, if its spicy cut down on the amount you use.
White chocolate differs by weight by company, so the ratio of cream to white chocolate has to be 1:3, for a firmer set another 1-2 ounces.
For a slight alcoholic version you can subtract 1 tablespoon of cream with baileys irish cream liquor.


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