GULAB JAMUN CHEESE CAKE
Bakery aficionados in the West swear by the cheesecake for its softness
and flavour. Closer home, there are few things as satisfying as a nice
juicy hot gulab jamun, particularly on a cold winter day. What if you
want the best of both worlds? Well, you cook a plain cheesecake sans
flavour (recipe below). That’s when the gulab jamun will impart its own
distinct flavour – and sweetness – to the cake. And yet it won’t be as
sweet as a gulab jamun.
THE RECIPE
INGREDIENTS:
150gm mascarpone cheese; 250gm whipped sweetened cream; 5gm
gelatin; 20-25 gulab jamuns; 100gm cookie crumbs; 30gm unsalted butter;
1tsp cardamom powder, 1tsp saunf powder, a few drops kewra water.
METHOD: Melt butter, add cookie crumbs to it. Line base of cake tin with crumb mixture. Spread evenly and press hard to form a firm base. Refrigerate for 15 mins. Soak the gelatin in 20ml water. Stir the mascarpone cheese in a bowl till it is creamy. Add cardamom, saunf powder and kewra water. Add melted gelatin to the creamed cheese, mix well and fold in the whipped cream. Place a layer of gulab jamuns on the crumb base. Pour the cheesecake mixture into the tin. Refrigerate for 2 hours, then keep at room temp for 10 mins. Slice and serve immediately.
METHOD: Melt butter, add cookie crumbs to it. Line base of cake tin with crumb mixture. Spread evenly and press hard to form a firm base. Refrigerate for 15 mins. Soak the gelatin in 20ml water. Stir the mascarpone cheese in a bowl till it is creamy. Add cardamom, saunf powder and kewra water. Add melted gelatin to the creamed cheese, mix well and fold in the whipped cream. Place a layer of gulab jamuns on the crumb base. Pour the cheesecake mixture into the tin. Refrigerate for 2 hours, then keep at room temp for 10 mins. Slice and serve immediately.
No comments:
Post a Comment