Any paan lovers in the house? These pretty Paan Truffles are a healthy take on the traditional version. They don’t contain any betel leaves or areca nuts, but taste surprisingly like meetha paan. Leave out the menthol and give them a try even if you’re not a paan fan. These festive bites are refined sugar-free, gluten-free and vegan, so there’s absolutely no need to enjoy them responsibly. There is also no special skill required to make these treats, so whipping up a batch couldn’t be easier.

Recipe

Paan Truffles

(Makes 12 truffles)

Ingredients

1/2 cup almonds
1/2 cup shelled pistachios
1/4 cup cashews
8-10 soft medjool dates, pitted
2 teaspoons rosewater (you may need less depending upon the concentration of the rose water)
1/2 teaspoon ground green cardamom
1/4 tsp fennel seeds
A pinch of edible menthol or a drop of pure peppermint extract
Pinch of salt
Ground pistachios, rose petals and desiccated coconut for rolling (optional, but recommended)

Method

Pulse all the ingredients in a food processor until the nuts break down and the mixture is sticky. You will have to stop and scrape down the sides a few times in between.

Transfer the mixture to a bowl. Form into bite-sized balls and roll them in the ground pistachios, rose petals and desiccated coconut.

Store in an airtight container at room temperature for 2-3 days.