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 jamuns | 30 pieces |
| fresh cream | 250 gm whipped with 75 gm powdered sugar |
| Digestive biscuits | 15 crushed |
| Melted butter | 3 tablespoons + 1 teaspoon to grease the spring foam |
| rose water | 1 tablespoon |
| agar agar / china grass | 10 grams soaked in 1 cup water |
| Cream cheese | 1/2 cup |
| vanilla essence | 1 teaspoon |
| cardamom powder | 1/2 teaspoon |
| dried rose petals | 2 teaspoons or more to decorate |
Method
- 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 .
- 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. - 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.
- 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 .
