These beautiful Gulab Jamun Truffles are an easy and quick Indian fusion dessert , with only 5 minutes of prep time. You need just 2 ingredients – gulab jamun and white chocolate, to make this sweet for Diwali or any other special occasion.
Impress your guests this festive season with these Gulab Jamun Truffles. These Indian truffles are wonderful served at a party but also make thoughtful gifts as they can be made ahead. I use a similar concept for my badam halwa chocolate truffles .
You just need to buy ready made gulab jamun and chocolate to make white chocolate gulab jamun.
You can also make this Gulab Jamun Cheesecake which combines western and Indian flavours.
About this recipe
Gulab jamun is a popular Indian dessert made from milk powder or khoya (milk solids). The dough is shaped into balls, fried until golden brown and soaked in a sweet syrup flavoured with cardamom and rose water.
These soft, spongy balls are a delectable treat, often served at festive occasions and celebrations in India.
Gulab Jamun Truffles with white chocolate are a delightful fusion of the traditional Indian dessert.
They are basically round confections made by taking Gulab Jamun balls and coating them in a layer of smooth, creamy chocolate.
The result is a combination of rich Gulab Jamun with the sweetness and creaminess of white chocolate, creating a delectable and visually appealing treat. These truffles are often garnished with nuts, or edible decorations to enhance their presentation.
They provide a unique and contemporary twist to a classic Indian dessert, making them ideal for special occasions and celebrations.
Why you will love this recipe
Egg free dessert – can be served at Hindu festivals
Easy to make – takes little prep time (around 5-10 minutes)
Easy to serve – your guests can easily help themselves
Can be made ahead
Look amazing – they’re unique and trendy, making them perfect for gifting at Diwali, Raksha bandhan or other Indian festivals
Gulab Jamun Truffles Ingredients
Gulab Jamun
I made my own gulab jamun with khoya but you can definitely use store bought. I also have a version of gulab jamun with milk powder
Chocolate – use white chocolate or dark chocolate here. You can use a block of chocolate or white chocolate chips.
Cooking (or baking) chocolate or regular chocolate both work well, however, note that regular chocolate contains more sugar, making these truffles very sweet with already sweet gulab jamun.
I cut the chocolate into small pieces to allow the chocolate to melt quickly and evenly.
Optional garnishes
Nuts – almonds, pistachios both work great
Dried rose petals
Edible silver or gold leaf
Optionally, you could garnish with a single saffron thread.
Pro Tips
- Make sure the gulab jamun are well chilled before dipping in the chocolate.
- Chop the chocolate into small pieces to allow for even melting and ensure it remains smooth without graininess.
- Be patient while coating the truffles to achieve an even finish.
- I like to use a small bowl for the chocolate to give height when enrobing the jamun. It means I do not have to roll the gulab jamun too much and risk breaking them.
- If you’re adding garnishes like nuts, sprinkles, or edible foil, do it promptly after coating each truffle. The chocolate sets quickly, and adding garnishes immediately ensures they adhere well.
- If you are adding garnishes after the truffles have set, you can dab the leftover sugar syrup on the chocolate which provides a sticky surface for garnishes to stick.
- Allow the truffles to set and harden in the refrigerator.
- Store the truffles in an airtight container to prevent moisture from affecting the chocolate.
How to make Gulab Jamun Truffles
1.Drain and chill the gulab jamun:
Drain the gulab jamun for 5 minutes then place in the freezer to chill or keep refrigerated
2.Prepare the White Chocolate Coating:
In a microwave-safe bowl, melt the white chocolate in 20 second bursts, stirring until smooth.
Alternatively, use the double boiler method – place the chocolate in heat proof bowl over a saucepan of simmering water. Ensure the bowl is not touching the water or else the chocolate can seize. Take the bowl off the saucepan as the has almost melted. Stir until silky and smooth.
3.Coat the Gulab Jamun:
Take the chilled gulab jamun out of the fridge/freezer. Dip into the melted chocolate and coat evenly. Remove with one fork and use the other fork to remove any excess chocolate.
Keep the gulab jamun at the tip of the fork and gently push into a baking tray lined with parchment paper
Try not to tip them over.
4.Garnish:
While the white chocolate is still wet, you can sprinkle chopped nuts, rose petals, and edible silver foil on top for decoration.
5.Let the truffles set:
Allow the white chocolate-coated Gulab Jamun balls to cool and set. You can speed up the setting process by placing them in the refrigerator for about 30 minutes. This prevents the chocolate from pooling too much as it sets faster.
Once the white chocolate coating has hardened, your Gulab Jamun Truffles with white chocolate are ready to be served.
Serving Suggestion
Serve this Gulab Jamun truffles for any Indian festival or for a celebration. They can be part of Vegetarian Indian Thanksgiving Menu too.
If serving at Diwali, arrange them in a tray or bowl. Serve them after spicy dinner or as part of a Diwali snack thali.
See my Diwali Menu to create your own bespoke dinner party menu. See my Diwali Sweets and Snacks roundup for 150+ ideas!
Storage Suggestions
To store Gulab Jamun Truffles with white chocolate, follow these guidelines to keep them fresh:
- Room Temperature: If the ambient temperature is cool and not too hot (below 70°F or 21°C), you can store the truffles in an airtight container at room temperature. Make sure they are not exposed to direct sunlight or heat.
- Refrigeration: If the temperature is warm or if you’re in a hot climate, it’s best to store the truffles in the refrigerator. Place them in an airtight container. Store them in the fridge for up to 5-7 days.
- Freezing: If you want to store them for an extended period, you can freeze Gulab Jamun Truffles. Place them in a single layer on a baking sheet and freeze until they are firm. Once frozen, transfer them to an airtight container or a freezer bag. They can be stored in the freezer for up to 2-3 months.
When you’re ready to enjoy the truffles, allow them to come to room temperature if they were refrigerated or frozen. This will help restore their texture and flavour.
In the UK, ready made fresh Gulab Jamuns are available in any Indian/Pakistani/Bengali sweet shops. You can find Haldiram Gulab jamun tins and Royal Sweets Gulab Jamun from your local Indian grocery shop or British supermarket such as Tesco, Asda and Sainsburys.
No, they are not. Gulab Jamuns are made with plain flour and semolina, and both flours are not gluten-free, thus these truffles are not suitable for gluten-free diets.
You can make nut free gulab jamun truffles. Simply omit the nuts for garnishing.
Other Indian Fusion Recipes
Gulab Jamun Cookies
Tandoori Paneer Galette
Tandoori Paneer Tarte au Soleil
Air Fryer Punjabi Samosa Puffs
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Gulab Jamun Truffles
Equipment
- 1 Bowl
- 2 forks
- 1 Parchment paper
Ingredients
- 6 gulab jamun
- 100 grams white chocolate I melted 200g, but only needed around 100 gram
Garnishing
- 1 teaspoon pistachios finely chopped
- 1 teaspoon rose petals
- edible silver/gold foil
Instructions
- Drain the gulab jamun for 5 minutes then place in the freezer to chill or keep refrigerated
- In a microwave-safe bowl, melt the white chocolate in 20 second bursts, stirring until smooth.
- Alternatively, use the double boiler method – place the chocolate in heat proof bowl over a saucepan of simmering water. Ensure the bowl is not touching the water or else the chocolate can seize.
- Take the bowl off the saucepan as the has almost melted. Stir until silky and smooth.
- Dip a gulab jamun into the melted chocolate and coat evenly. Remove with one fork and use the other fork to remove any excess chocolate.
- Keep the gulab jamun at the tip of the fork and gently push into a baking tray lined with parchment paper
- While the white chocolate is still wet, you can sprinkle chopped nuts, rose petals, and edible silver foil on top for decoration.
- Allow the white chocolate-coated Gulab Jamun balls to cool and set. You can speed up the setting process by placing them in the refrigerator for about 30 minutes. This prevents the chocolate from pooling too much as it sets faster.
- Once the white chocolate coating has hardened, your Gulab Jamun Truffles with white chocolate are ready to be served.
Video
Notes
Make sure the gulab jamun are well chilled before dipping in the chocolate.
Chop the chocolate into small pieces to allow for even melting and ensure it remains smooth without graininess.
Be patient while coating the truffles to achieve an even finish.
I like to use a small bowl for the chocolate to give height when enrobing the jamun. It means I do not have to roll the gulab jamun too much and risk breaking them.
If you’re adding garnishes like nuts, sprinkles, or edible foil, do it promptly after coating each truffle. The chocolate sets quickly, and adding garnishes immediately ensures they adhere well.
If you are adding garnishes after the truffles have set, you can dab the leftover sugar syrup on the chocolate which provides a sticky surface for garnishes to stick.
Allow the truffles to set and harden in the refrigerator.
Store the truffles in an airtight container to prevent moisture from affecting the chocolate.
Make these 3 ingrdient coconut balls with leftover chocolte.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Gulab Jamun Truffles
Equipment
- 1 Bowl
- 2 forks
- 1 Parchment paper
Ingredients
- 6 gulab jamun
- 100 grams white chocolate I melted 200g, but only needed around 100 gram
Garnishing
- 1 teaspoon pistachios finely chopped
- 1 teaspoon rose petals
- edible silver/gold foil
Instructions
- Drain the gulab jamun for 5 minutes then place in the freezer to chill or keep refrigerated
- In a microwave-safe bowl, melt the white chocolate in 20 second bursts, stirring until smooth.
- Alternatively, use the double boiler method - place the chocolate in heat proof bowl over a saucepan of simmering water. Ensure the bowl is not touching the water or else the chocolate can seize.
- Take the bowl off the saucepan as the has almost melted. Stir until silky and smooth.
- Dip a gulab jamun into the melted chocolate and coat evenly. Remove with one fork and use the other fork to remove any excess chocolate.
- Keep the gulab jamun at the tip of the fork and gently push into a baking tray lined with parchment paper
- While the white chocolate is still wet, you can sprinkle chopped nuts, rose petals, and edible silver foil on top for decoration.
- Allow the white chocolate-coated Gulab Jamun balls to cool and set. You can speed up the setting process by placing them in the refrigerator for about 30 minutes. This prevents the chocolate from pooling too much as it sets faster.
- Once the white chocolate coating has hardened, your Gulab Jamun Truffles with white chocolate are ready to be served.
Video
Notes
Make sure the gulab jamun are well chilled before dipping in the chocolate.
Chop the chocolate into small pieces to allow for even melting and ensure it remains smooth without graininess.
Be patient while coating the truffles to achieve an even finish.
I like to use a small bowl for the chocolate to give height when enrobing the jamun. It means I do not have to roll the gulab jamun too much and risk breaking them.
If you’re adding garnishes like nuts, sprinkles, or edible foil, do it promptly after coating each truffle. The chocolate sets quickly, and adding garnishes immediately ensures they adhere well.
If you are adding garnishes after the truffles have set, you can dab the leftover sugar syrup on the chocolate which provides a sticky surface for garnishes to stick.
Allow the truffles to set and harden in the refrigerator.
Store the truffles in an airtight container to prevent moisture from affecting the chocolate.
Make these 3 ingrdient coconut balls with leftover chocolte.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Make restaurant style Malai Broccoli in your own kitchen! Broccoli florets are grilled in a spiced cream and cream cheese marinade. It is the perfect appetizer to impress your dinner party guests.
Suitable for vegetarians and gluten-free. Oven bake and air fry options provided.
- Tandoori Malai Broccoli Ingredients
- Variations
- Vegan Malai Broccoli
- How to make Grilled Malai Broccoli Tikka Air Fryer Malai Broccoli Baked Malai Broccoli in Oven
- Creamy Broccoli Serving Suggestion
- Storage
- Other Indian Appetizers
This Malai Broccoli, also known as Tandoori Malai Broccoli, as it is cooked on a grill, is an absolutely delicious way to serve broccoli!
It is rich and creamy with luxurious spices, making it a special showstopping dish for parties and get-togethers.
Thankfully, the recipe is straightforward and easy and does not take long to put together.
I first tried malai broccoli in an Indian restaurant in Mayfair, London and loved it so much that I took as many photos and made a mental note of the flavours. I then set to work in the next few days experimenting with different ingredients!
This cheesy malai broccoli has similar flavours to my Creamy Paneer Tikka
Tandoori Malai Broccoli Ingredients
Fresh broccoli – only use fresh broccoli, frozen will not work.
Marinade:
Fresh cream – I have used double cream (heavy cream) but you can use single cream too. As an alternative, you can use greek yogurt or hung curd.
Cream cheese
Milk – a dash of milk can help loosen the marinade if needed
Ginger-garlic paste – fresh is best
Spices : cardamom powder and garam masala
Salt to taste
Black pepper powder – optional. Sometimes, I like to use fresh ground black pepper. White pepper powder is an alternative.
Variations
This also works beautifully with other vegetables. You can add in mushrooms, bell peppers or even cauliflower.
Vegan Malai Broccoli
In replacement of the cream and cream cheese, you can use dairy-free alternatives.
I think cashew paste would also work really well – soak cashews in warm water for 30 minutes, drain the water then grind to a fine paste in a food processor. Use as a direct replacement for the dairy in this recipe.
How to make Grilled Malai Broccoli Tikka
Start by chopping the broccoli into large florets. I basically trimmed most of the thick stem from the head of the broccoli and then cut into 4 quarters.
If you want to serve these as finger food, then cut broccoli into medium size florets.
Wash the broccoli in hot water and allow to drain thoroughly.
I prefer not to blanch broccoli florets but keep them raw before grilling as I prefer this dish to have bite.
In a bowl, mix together the cream (or yogurt), cream cheese, spices, garlic and ginger, salt and pepper. Loosen with a dash of milk if it is too thick. You want it to have the consistency of extra thick greek yogurt.
Pat dry the florets if needed with clean kitchen paper.
Dip in the broccoli florets one by one in the creamy mixture and place on a baking sheet.
Broil or grill the broccoli until the broccoli just begins to char. You could also use skewers to help turn the florets.
Remove from the heat and serve immediately.
Air Fryer Malai Broccoli
This is a great option without an oven.
Place the marinated broccoli in the air fryer basket in a single layer and ensuring there is a little gap between the florets to allow air to circulate.
Air Fry at 190 C or 380 F for 5 minutes or until the malai is just turning golden brown.
Baked Malai Broccoli in Oven
Pre-heat the oven to 200 degrees c or 400 f whilst preparing the dish.
Place the marinated broccoli on a baking tray and bake for 10-15 minutes or until lightly golden brown.
Creamy Broccoli Serving Suggestion
Serve this easy malai broccoli recipe as a starter or first course. It would go wonderfully alongside other Indian Vegetarian Thanksgiving Recipes .
The dish I tried in Mayfair was served on a bed of kachumber with sprouted moong beans and tamarind sauce .
A green coriander and mint chutney would also work really well, or maybe this Indian Mint Sauce . I also garnished with pomegranate seeds.
It is also delicious with a simple green leaf salad that has been dressed with lemon juice.
Essentially, you want to pair this creamy broccoli with tart flavours to cut through the creaminess.
Storage
Store leftovers in an airtight container and keep in the fridge for up to 2 days. Reheat in the oven before serving.
I have not tried freezing this recipe but I do not recommend as the broccoli will release a lot of moisture upon defrosting.
Other Indian Appetizers
Tandoori Paneer Tarte au Soleil – a fantastic french fusion appetizer that tastes as stunning as it looks!
Chilli Paneer – this particular version of the classic recipe is inspired by a Indian restaurant in Wembley
Masala Mogo Chips – a spicy version of the East African mogo
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Malai Broccoli
Ingredients
- 1 head broccoli medium to large broccoli
Malai marinade
- 3 tablespoon cream cheese full fat
- 3 tablespoon cream double, heavy or single cream all work
- milk optional
- 1 tablespoon ginger-garlic puree
- ½ teaspoon cardamom powder
- ½ teaspoon garam masala
- salt and pepper to taste
Instructions
- Start by chopping the broccoli into large florets. I basically trimmed most of the thick stem from the head of the broccoli and then cut into 4 quarters.
- Wash the broccoli in hot water and allow to drain.
- In a bowl, mix together the cream (or yogurt), cream cheese, spices, garlic and ginger, salt and pepper. Loosen with a dash of milk if it is too thick. You want it to have the consistency of extra thick greek yogurt.
- Pat dry the florets if needed with clean kitchen paper.
- Dip in the broccoli florets one by one in the creamy mixture and place on a baking sheet.
- Broil or grill the broccoli until the broccoli just begins to char. You could also use skewers to help turn the florets.
- Remove from the heat and serve immediately.
Air Fryer Malai Broccoli
- Place the marinated broccoli in the air fryer basket in a single layer and ensuring there is a little gap between the florets to allow air to circulate.
- Air Fry at 190C or 380 F for 5 minutes or until the malai is just turning golden brown.
Baked Malai Broccoli
- Pre-heat the oven to 200 degrees c whilst preparing the dish.
- Place the marinated broccoli on a baking tray and bake for 10-15 minutes or until lightly golden brown.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
