GULAB JAMUN CHEESE CAKE recipe
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.
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