Gulab Jamun Cheesecake

• Baking & Spices

  • 1/2 tsp Cardamom, powder
  • 1 pinch Saffron

• Nuts & Seeds

  • 1/4 cup Cashew
  • 1 Pistachios, ground

• Snacks

  • 2 1/2 cups Digestive biscuits/graham crackers, powdered

• Dairy

  • 140 g Butter
  • 1/2 cup Cream
  • 1/2 cup Hung yoghurt
  • 1/4 cup Milk
  • 1 1/2 cups Paneer

• Desserts

  • 1 tbsp Gelatin

• Liquids

  • 1/4 cup Water

• Other

  • 15 Gulab jamun
  • 3/4 tin Milkmaid

Found on savoryandsweetfood.com

Description

Ingredients

• 2 1/2 cups powdered Digestive Biscuits/graham crackers
• 140g butter
• 1/4 cup Cashew
• 1 1/2 cups Paneer crumbled
• 3/4 tin Milkmaid
• 1/2 cup Hung Yoghurt
• 1/2 cup Cream
• 1 tbsp Gelatin
• 1/4 cup warm water
• A pinch of saffron
• 1/4 cup milk
• 1/2 tsp cardamom powder
• 15 Gulab jamun
• Ground Pistachios for garnish

Directions

• In a medium bowl, combine the biscuit crumbs and cashews. Stir in the melted butter and mix until well-combined. Press the mixture into the bottom and 1- or 2-inches up the sides of a 9-inch springform pan. Refrigerate until the filling is ready.
• In your blender, blend together the paneer, condensed milk, hung yoghurt and cream. Blend well until smooth. Meanwhile, take some saffron in a glass and pour in milk. Microwave it for about 20 seconds. Let it cool. Also in a small bowl add in gelatine and warm water. Mix. Microwave this also for about 30 seconds till it is well dissolved. Let that cool slightly. Pour the paneer mix into a large bowl. Add in the saffron, cardamom powder and gelatine. Make sure that you pour the gelatine through a strainer. Mix well. Take out the biscuit base from the refrigerator, place a layer of gulab jamun. If the gulab jamuns are big, then cut it into half. Pour the paneer mix over this. Refrigerate for 4 hours minimum. Garnish with pistachios.