Description
A delicious fusion dessert combining the richness of cheesecake with the iconic Indian sweet, Gulab Jamun.
Ingredients
Scale
- 8 pieces Gulab Jamun
- 10 to 12 Digestive Biscuits
- 3 tbsp Melted Butter
- 2 Cardamom (Elaichi)
- 2 tsp Warm Milk
- 8 to 10 strands Saffron (Kesar)
- 1/4 cup Dairy Cream
- 1/2 cup Cream Cheese
- 2 tsp Cornflour
- 1 tbsp Powdered Sugar (optional)
- 1/2 tbsp Lemon Juice
- 1/3 cup Condensed Milk
- For garnishing Crushed Pistachios
- For garnishing Dried Rose petals
Instructions
- Add saffron strands to warm milk and crush them with a spoon. Keep this saffron milk aside.
- Add digestive biscuits and cardamom seeds in a grinder jar and grind them coarsely. Add melted butter to it and grind once or twice. Line the muffin tray with liners and transfer this biscuit mixture in it. Press it with the back of a spoon. Keep it in the fridge for 20-30 minutes.
- Take cream in a mixing bowl. Start whipping it using a whisk or electric mixer. After 1-2 minutes, add saffron milk to it. Whisk for a total of 3-4 minutes. We just want to lighten the cream but don’t want ‘peak’ consistency. Keep this cream aside.
- Transfer the gulab jamuns over a sieve in order to get rid of all the excess sugar syrup. Keep them aside.
- In another mixing bowl, add cream cheese, cornflour, condensed milk, and lemon juice. Whisk it till the mixture becomes smooth and creamy. Add whipped saffron cream to it and mix it gently using a spoon or spatula. Taste the mixture once and then add powdered sugar to it as per your taste. Mix once again.
- Transfer this cream cheese mixture into the muffin mold over the biscuit layer and keep a gulab jamun in the center of each piece. Place this muffin tray inside a baking tray and fill it with hot boiling water. You can even fill the water after keeping the tray in the oven to avoid spilling.
- Bake them in a preheated oven at 160°C (320°F) for 30 minutes. Let them cool down in the oven for another 15 minutes.
- After bringing the cheesecakes out of the oven, let them cool down completely at room temperature first and then chill in the fridge for 5-6 hours or preferably overnight to set completely.
- Decorate with some chopped pistachios or dried rose petals before serving. Enjoy delicious luscious mini gulab jamun cheesecakes!
Notes
- While adding sugar, please note that gulab jamuns are also sweet; you can skip adding sugar if desired.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg