Gulab Jamun Cake Truffles

Back with another semi-homemade dessert, just in time for Diwali! Gulab Jamun Cake Truffles made with box cake mix! There is no shame in using boxed cake mix. It’s how I started when I initially started baking! This recipe makes quite a bit of Gulab Jamun cake truffles and it would be perfect for your Diwali gift boxes or for your party.

Normally, cake truffles are bonded together with frosting. Instead, I’m making a traditional gulab jamun syrup that is spiced with cinnamon, cardamom, saffron, and rose water. The gulab jamun cake truffles ended up being much lighter and softer due to the syrup! Another way to make sure your gulab jamun cake truffles are smooth is to make sure you really smash and knead the cake mixture before rolling them out. 

To seal the gulab jamun cake truffles, I coated them in a very thin layer of white chocolate and then ground pistachios for a little texture. Instead of dipping the entire cake truffle in chocolate, which would make them far too sweet, rolling them with chocolate on your hands gives you JUST enough! 

If you decide to make these for Diwali be sure to tag me on social media @milkandcardamom! I love seeing all your dishes! 

Gulab Jamun Cake Truffles

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• Author: Milk and Cardamom
• Total Time: 40 minutes
• Yield: 15 1x
• Diet: Vegetarian

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Description

Soft fluffy gulab jamun cake truffles that are semi-homemade and take little to no effort to make! Makes about 30 truffles

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Ingredients

Units USM Scale 1x2x3x

• 1 box of yellow cake mix (I used Duncan Hines)
• 1/3 cup unsalted butter, melted (or vegan butter)
• 1 cup milk ( or any non-dairy milk)
• 3 eggs plus 1 yolk (or 3/4 cup sour cream)
• 1 tsp ground cardamom
• 1/3 cup granulated sugar
• 1/3 cup water
• 1 cinnamon sticks
• 8 cardamom pods
• 1 tsp rose water
• 1 tsp lime juice
• 10–12 threads of saffron
• 1 cup melted white chocolate
• 1 1/2 cup ground pistachios

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Instructions

1. Preheat oven to 350°F and grease a 9×13 pan with cooking spray. Set aside.
2. Sift the cake mix into a large bowl. Add 1/3 cup melted butter, 1 cup milk, and 3 eggs, egg yolk, and 1 tsp cardamom. 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 for 25-30 minutes or until a toothpick inserted into the center of the cake come out clean. Cool, the cake in the pan.
3. While the cake is cooling make the syrup. Add the 1/3 cup granulated sugar, 1/3 cup water, 1 cinnamon stick, 8 cardamom pods, 10-12 strands of saffron to a saucepan. Bring the mixture to a boil. Simmer for 2 minutes. Remove from heat and add 1 tsp rose water and 1 tsp lime juice and stir well. Use a spoon to remove the cinnamon stick and cardamom pods from the syrup. Save them to make your next cup of chai! Let the syrup cool for 10 minutes before using.
4. 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. Any leftover syrup can be used to sweeten chai or cocktails!
5. Take about 1 tablespoon 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.
6. Once the cake truffles are cold, it’s time to decorate! Add 1 tsp of melted white chocolate into your hands and roll the balls between your hands to lightly coat the outside. Then roll in 1 cup of pistachio powder and roll around until well coated. Repeat until done. Store in an airtight container for up to 3 days in the fridge.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Dessert
• Cuisine: Indian, Fusion

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