Description
Soft fluffy gulab jamun cake truffles that are semi-homemade and take little to no effort to make! Makes about 30 truffles
Ingredients
Units
Scale
- 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
Instructions
- Preheat oven to 350°F and grease a 9×13 pan with cooking spray. Set aside.
- 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.
- 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.
- 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!
- 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.
- 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
