Recipe Image

Servings:

Gulab Jamun Cake Truffles

Soft fluffy gulab jamun cake truffles that are semi-homemade and take little to no effort to make. Perfect for your Diwali gift boxes or for your party!

Total Time

50min

0.0

0 Ratings

Author: Milk & Cardamom

Servings:

Ingredients

•

1 box

Yellow Cake Mix

•

1/3 cup

Unsalted Butter , melted

or Vegan Butter

•

1 cup

Milk

or any Non-Dairy Milk

•

Eggland's Best Classic Eggs

or 3/4 cup Sour Cream

•

1 tsp

Ground Cardamom

•

1/3 cup

Granulated Sugar

•

1/3 cup

Water

•

Cinnamon Stick

•

Whole Cardamom Pods

•

1 tsp

Rose Water

•

Lime , juiced

•

Saffron Threads

•

1 cup

White Chocolate , melted

•

1 1/2 cups

Ground Pistachios

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C) and grease a 9x13 pan with cooking spray. Set aside.

Sift the Yellow Cake Mix (1 box) into a large bowl. Add Unsalted Butter (1/3 cup) , Milk (1 cup) , Eggland's Best Classic Eggs (3) , 1 egg yolk, and Ground Cardamom (1 tsp) . Mix until well combined and there are no lumps.

Pour the batter into the prepared baking pan and spread it into an even layer.

Bake in the oven for 25-30 minutes or until a toothpick inserted into the center of the cake come out clean. Cool, the cake in the pan.

While the cake is cooling make the syrup. Add Granulated Sugar (1/3 cup) , Water (1/3 cup) , Cinnamon Stick (1) , Whole Cardamom Pods (8) , Saffron Threads (10) to a saucepan. Bring the mixture to a boil. Simmer for 2 minutes.

Remove from heat and add Rose Water (1 tsp) and 1 tsp of Lime Juice (1) and stir well. Use a spoon to remove the cinnamon stick and cardamom pods from the syrup. Let the syrup cool for 10 minutes before using.

In a large bowl, crumble the cooled cake until there are no large pieces. Pour half the syrup over the crumbled cake and mix well. Add 1 Tbsp of the syrup at a time until your get to a dough-like consistency. You might have to use more or less syrup depending on the cake mix brand.

Take about 1 Tbsp of the mix and roll it into a smooth ball. If it's cracking a lot, add more syrup to the cake truffle mixture and mix well. Place onto a baking tray.

Roll out all the cake truffles and place them into the freezer for 10 minutes.

10.

Once the cake truffles are cold, it's time to decorate. Add 1 tsp of White Chocolate (1 cup) into your hands and roll the balls between your hands to lightly coat the outside.

11.

Then roll in 1 cup of Pistachios (1 1/2 cups) and roll around until well coated. Repeat until done. Enjoy!

Author's Notes

Makes about 30 truffles, yielding 15 servings.

Store in an airtight container for up to 3 days in the fridge.

Nutrition Per Serving

CALORIES

331

FAT

15.3 g

PROTEIN

5.4 g

CARBS

44.6 g