Bite sized version of the cheesecake, these no-bake Gulab Jamun Cheesecake Truffles are so much easier to make, share and carry to potlucks and parties! Give them a try this festive season!

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: Not specified
  • Total time: 50 minutes
  • Yield: 25 truffles
  • Category: Dessert
  • Cuisine: Indian

Ingredients

  • 4 oz cream cheese (at room temperature)
  • 32-34 parle-g biscuits (2 packets)
  • 4 tablespoons powdered sugar (also known as icing sugar/confectioners sugar)
  • 2 tablespoons sweet syrup from the gulab jamun
  • 2 teaspoons rose water
  • pinch cardamom powder
  • 4-5 gulab jamuns (divided, 2-3 for the dough and 2 for garnishing)
  • 1 & 1/4 cup white chocolate melting wafers (225 grams, for dipping the truffles)

Method

  1. To a food processor, add the parle-g biscuits (32-34 biscuits). Pulse a few times until the cookies turn into crumbs. You should have a total of around 1 & 1/2 cups cookie crumb.
  2. Transfer the cookie crumbs to the steel bowl of your stand mixer along with 4 oz cream cheese (make sure it's at room temperature) and 4 tablespoons powdered sugar. You can also use a hand mixer.
  3. Add 2 tablespoons of the sweet syrup that comes along with the gulab jamun (the chasni of gulab jamun) and 2 teaspoons rose water. You can adjust these to taste and preference.
  4. Now, using the paddle attachment of the stand mixer (or using your hand mixer), beat on medium speed for 2 minutes until everything is well combined. Cut 2 gulab jamuns (or 3 at max, depending on the size of gulab jamuns you are using) into very small pieces and add them to the bowl now.
  5. Gently fold the gulab jamun pieces with rest of the ingredients. Remember to not over-mix here else all the gulab jamuns will become mush and squeeze out liquid as well. A spatula works better.
  6. Now, take a large baking sheet lined with parchment paper. Using a small cookie scoop, scoop out the dough into small balls. Once you have all the dough scooped out, now take each and smoothen it out a bit by rolling between your palms. You should have a smooth and round ball.
  7. Freeze them for 30 minutes until they are firm.
  8. Heat an inch or two of water in a pan and place it on medium-low heat on stove-top. Then place a bowl with chocolate melting wafers on top of that pan, the bowl should not be touching the surface of water. This is called the double boiler method to melt the chocolate. You can also use your microwave to the do the same. Please note that these are melting wafers which do not need tempering and can be used straight away. If using regular chocolate, you will need to temper it first.
  9. Dip the solid truffles into the melted chocolate and coat them from all sides. I used a candy dipping tool but you can use a fork as well. Then carefully remove them from the melted chocolate and place on parchment paper. Decorate with small pieces of gulab jamun (cut the remaining 2 into very small pieces), edible silver leaves, crushed parle-g crumbs and dried rose petal. Make all the truffles similarly.
  10. Store them in the refrigerator and consume within 3 days.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.