Servings: 12 truffles
Equipment
- Parchment paper
Ingredients
- 10-12 gulab jamun homemade or from a can, drained
- 2 tablespoons milk powder
- 1 tablespoon almond flour optional, for binding
- ½ teaspoon ground cardamom
- ¼ teaspoon rose water optional
- 6-8 oz white chocolate melted
- 2 tablespoons pistachios chopped
- 1 tablespoon dried rose petals
Instructions
- Crumble the gulab jamuns in a mixing bowl, squeezing out excess syrup to prevent sogginess. Add the milk powder, almond flour (if using), cardamom, and rose water. Mix until a soft, slightly sticky dough forms. If the mixture feels too wet, add a little more milk powder or almond flour.
- Roll the mixture into small, even-sized balls. Place them on a parchment-lined tray and freeze for 10-15 minutes to firm up.
- Dip each chilled ball into melted white chocolate, letting the excess drip off. Return to the parchment-lined tray. While the chocolate is still wet, sprinkle with chopped pistachios and dried rose petals.
- Refrigerate until the coating is firm. Store in an airtight container in the refrigerator. Serve slightly chilled or at room temperature.
Notes
- If using canned gulab jamuns, draining well is key to preventing the coating from slipping.
- A double boiler or short microwave bursts will prevent white chocolate from seizing.
- It can be made a day ahead for easy entertaining.
Nutrition
Calories: 233kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 52mg | Potassium: 71mg | Fiber: 0.5g | Sugar: 23g | Vitamin A: 25IU | Vitamin C: 0.3mg | Calcium: 43mg | Iron: 0.1mg
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