Description
Gulab Jamun Truffles Recipe transforms classic flavors into delightful, easy-to-make bites. Share these sweet treats with friends for a fun surprise.
Ingredients
Scale
- Base Ingredients:
- 12–15 pieces (about 1.5 cups) canned Gulab Jamun, drained
- 4 oz (half a block) cream cheese, softened
- 1/4 cup powdered sugar
- Flavor Boosters:
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon rose water
- Coating & Garnish:
- 1 cup white chocolate chips
- 1/4 cup chopped pistachios
- Dried rose petals, for garnish
Instructions
- Prep Your Gulab Jamun: Okay, first things first, you need to drain those syrupy gulab jamun. Place them on a paper towel-lined plate and gently press out as much syrup as you can. You don’t want them completely dry, just not dripping. I remember the first time I skipped this step, and the truffles were just too soggy to hold their shape—a total disaster! Then, in a medium bowl, use a fork to mash the gulab jamun until they’re mostly smooth. A few small lumps are totally fine, adds character, right?
- Mix the Filling for Gulab Jamun Truffles: Now for the good stuff! Add the softened cream cheese, powdered sugar, ground cardamom, and rose water to your mashed gulab jamun. Get in there with your hands (or a sturdy spatula, if you’re not into messy hands) and mix everything until it’s well combined and smooth. You’re looking for a consistency that feels moldable, almost like playdough. This is where the magic happens, and the aromas start to fill your kitchen – that sweet cardamom and rose, oh my!
- Form Your Truffles: Time to get rolling! Scoop out small portions of the mixture, about 1 tablespoon each. Roll them between your palms to form neat, bite-sized balls. Don’t worry if they’re not perfectly round; mine rarely are. Aim for consistency in size so they chill and coat evenly. Place the formed truffles on a parchment-lined baking sheet. This Gulab Jamun Truffles Recipe is really coming together!
- Chill, Chill, Chill: This step is absolutely crucial, friends! Pop that baking sheet of truffles into the refrigerator for at least 30 minutes, or even an hour. They need to be firm enough to hold their shape when dipped in warm chocolate. I’ve learned this the hard way, remember my chocolate explosion story? A well-chilled truffle means a smooth, easy coating process. Go grab a cup of tea or binge a show while you wait!
- Melt the Chocolate: While your truffles are chilling, get your white chocolate ready. Place the white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until the chocolate is smooth and melted. Be careful not to overheat it, or it can seize up and become clumpy. I once scorched a batch, and it smelled like burnt sugar for hours. A double boiler works great too if you’re feeling fancy.
- Coat and Garnish Your Gulab Jamun Truffles: Now for the grand finale! Take your chilled truffles and, one by one, drop them into the melted white chocolate. Use a fork to gently roll them around until fully coated, then lift them out, letting any excess chocolate drip off. Place them back on the parchment-lined baking sheet. Immediately sprinkle with chopped pistachios and dried rose petals before the chocolate sets. Once all are coated, return them to the fridge for another 15-20 minutes to fully set. The sight of these finished Gulab Jamun Truffles Recipe always makes me smile!