Gulab Jamun Cake Truffles

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.

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.

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