Gulab jamun cheese cake


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Preparation time : 25 minutes

Cooking Time     : 15 minutes + 3 hours or over night in the refrigerator to set.

Serving               : 8-10 members

Description

Gulab jamun cheese cake. It’s nearly more than a year since I made this dessert the very first time for the first anniversary of sauté, fry n bake.  I have made it at least more than six times after that but some thing or the other just keeps me away from posting this mighty fusion dessert always. I guess the new tried experiments excite me leaving way to over taking the older trials. As the saying goes old is gold. I just happened to check my picture gallery and found so many interesting pictures that are just put to sleep with out posting. So have made up my mind to post the old trials first from now on and get to the new trials in order later. Coming to this dessert. Fusion dishes are the in thing now that’s a change from the moaning  thundering dullness of predicted menus. I still remember my first home science class was about not to mix too many cuisines  when hosting a party. Well now a days it’s just the vis- versa. Besides, it’s fun to do something outside the scoop of your comfort zone, right ? I always make sure that a fusion dish does not turn into a confusion. Here the cardamom and rose flavour helps to balance and marry with the cheese cake with a global edge. This dessert was one among the best liked dessert on the first anniversary of sauté, fry n bakes dessert table spread. In fact I, myself didn’t get a tiny bit to taste that day. This cheesecake fusion idea will swing you into the on going deevali festive mode like never before and sure is damn addictive too. So hope you all enjoy trying this fusion dessert recipe that’s eclectic, fun, an expression of my  craving and love for the cuisines of the planet .

 Ingredients

Ingredients
Quantity
mini gulab jamuns30 pieces
fresh cream250 gm whipped with 75 gm powdered sugar
Digestive biscuits15 crushed
Melted butter 3 tablespoons + 1 teaspoon to grease the spring foam
rose water 1 tablespoon
agar agar / china grass10 grams soaked in 1 cup water
Cream cheese1/2 cup
vanilla essence1 teaspoon
cardamom powder 1/2 teaspoon
dried rose petals2 teaspoons or more to decorate

Method

  1. Mix crushed digestive biscuits with melted butter 3 tablespoons to get a bread crumb texture . Place over the bottom of a greased spring foam . Press gently and place in the refrigerator to set .
  2. Take a pan and cook agar agar / chic a grass with rose water and 1/4 cup water until agar agar dissolves completely and cool to room temperature .
    In a bowl, cream the cheese and make it smooth.
  3. Add the agar agar mixture to it and mix well. Now fold in the whipped cream with one teaspoon of dried rose petals . place a layer of gulab jamuns tightly all around the set biscuit layer . Pour in half of the cheesecake mixture.
  4. Spread a layer of gulab jamuns again and top with rest of the cheese cake mixture.Level and set in the refrigerator for 3 hours or more . Garnish with more gulab jamuns all around the top . Sprinkle dried rose petals and serve chilled .