Like the white clothes donned by millions for the spring festival, these coconut truffles are a blank slate ready for a splash of color.
with a true explosion of colors. Best known for the spirited street fights where revelers are armed with colored powder, the festival is rooted in the change of seasons and Hindu mythology.
Back in Ohio, sugar was also top of mind for me. On festival days, my mom transformed our tiny apartment into an Indian sweets parlor, spending hours making milky desserts like burfi and gulab jamuns. These sweets had a rich and soulful quality — the butterfat reward for a laborious stovetop process. While family, friends and neighbors would chat in our living room, I would be in the kitchen, licking syrup from the mixing bowl.
But for Holi, these creamy truffles have become a whole other thing. Much like the white clothes donned by millions for the spring festival, these truffles are a blank slate ready for a splash of color. Years ago, we started adding food coloring to the truffle base to make blue, green and yellow varieties. That was the beginning.
Even if you’ve never celebrated this spring festival, you can make these coconut burfi truffles and bring a joyful pop of color into your kitchen.Traditional Indian burfi is a milk-based fudge formed by the slow stovetop reduction of whole milk with ghee, sugar and a variety of flavorings. These coconut burfi truffles are a simplified version with a two-ingredient minimum that still hits those warm and soulful notes.
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