Gulab Jamun Cheesecake Shots
Servings 6 -8
Ingredients
- 25 Parle G biscuits
- 4 tbsp melted ghee
- 9 large gulab jamuns chopped into half
- 400 gm yogurt drained
- 200 gm paneer thawed
- 1/4 tsp cardamom powder
- 1 tbsp rosewater
- A fat pinch saffron soaked in 1/4 cup warm milk
- 5 gm agar agar powder melted in 1/4 cup hot water (refer to notes)
- Pistachio flakes and dried rose for garnish
Instructions
- Line the bottom of a small springfoam pan. Brush the sides of the pan. Set aside.
- Crush the Parle G biscuits till powdery. Add the ghee and mix it well. Press down on the pan and set aside.
- Cut the gulab jamuns into half and arrange face down inside the pan.
- In a grinder, add the paneer and grind till crushed. Add in the drained yogurt, cardamom, rosewater and saffron and blend well till smooth.
- Add in the melted agar agar water into the blender and mix again.
- Pour over the biscuit base and arranged gulab jamuns till it covers.
- Sprinkle pistachio flakes all over.
- Cover with cling film and allow it to set in the fridge for an hour or two.
- Scoop out into serving cups and enjoy the dessert!
Notes
The 5 gm agar agar powder (1 tsp) is what I used for the flowy cheesecake dessert. For a firm looking dessert, use one whole sachet (10 gm) of powder or 10 gm of agar agar strands.
For strands, soak them in the water for around 30 minutes. Keep it on low flame and stir till the agar agar melts into the water. It may not completely but try to do it as much as you can. Cool slightly before straining the liquid. Add this liquid into the blend mixture and give it a good mix.
For strands, soak them in the water for around 30 minutes. Keep it on low flame and stir till the agar agar melts into the water. It may not completely but try to do it as much as you can. Cool slightly before straining the liquid. Add this liquid into the blend mixture and give it a good mix.