Skip to main content

Motichoor Kesar Gulab Cheesecake

May the festival of lights, bring a world of sparkling joy, happiness, prosperity and contentment to you, to last you throughout the year.

Happy Diwali to My Readers All Over The 
World!

When Subhashini Ramsingh of Fondbites made the Motichoor Kesar Gulab Cheesecake for Bake Along #43, I knew what I should be making for Diwali..... So, here is my special Diwali sweet to all my readers..... And wishing you all once again a "Happy and Prosperous Diwali' and do play safe with the crackers *smiles*........


Ingredients:

Motichoor Laddu - 5

For the Cheesecake
Cream cheese - 180 gm
Condensed milk - 200ml
Thick coconut milk - 1/2 cup
Fresh cream - 200 ml
Warm milk - 1/4 cup
Saffron strands - a big pinch, depending on how strong you want the flavor to be.
Gelatin - 2 tbsp
Water - 1/2 cup


For the Glaze
Gelatin - 1 tbsp
Water - 1/2 cup
Gulkhand - 20 gmn
Fresh cream - 20 gm
Pink food colour - 3 drops


Method:

For the cheesecake
  • Use a springform cake pan to make it, as it is easy to get the cheesecake out of the pan.
  • To the warm milk, add saffron strands and let it soak for 15-30 mins.
  • Pour cream cheese, condensed milk, fresh cream, and the thick coconut milk into a bowl and beat them all together until it is smooth. This may take few seconds.
  • In a bowl add water and gelatin and mix well. Let it bloom for 5 mins and then MW for 1 minute, until the gelatin mixture is completely clear.
  • Filter the saffron milk and add it into the cream cheese mixture. To that, add the gelatin mixture and mix well gently with the spatula until everything is mixed well.
  • Crush the ladoos and press them firmly into the springform pan. Make sure the sides are well sealed and level them as much as possible.
  • Pour the cheesecake mixture over the the laddoo base and place it in a freezer to set for about 30 mins or until firm and wobbly to touch but not sticky.

For the Glaze
  • Add water and gelatin to a bowl and let it bloom for 5 mins. Then MW for 1 minute until it is clear.
  • Add gulkhand and fresh cream to it and mix well.
  • Add food colouring and mix well. Drain and keep aside.
  • Once the cheesecake is set, pour the glaze over it and keep it back in the freezer for another 30 minutes or until firm.
  • Remove from the freezer to the fridge before serving.
  • Decorate with rose petals or saffron strands and serve.





 
Labels:

Comments

Post a Comment

Always happy to hear from you.....

Popular posts from this blog

Mochaccino Brownies

I love anything that has coffee. Be it cakes, brownies, desserts anything under the sun that has coffee, I simply devour it! And, it's been quite some time since I've made anything with coffee... Found this brownie recipe in one of the books I have and sounded quite interesting!!!  A Mochaccino Brownie, heard about it?? Me, no way!!Haven't come across any mochaccino brownies in my place!! A mochaccino is simply a cappuccino added with chocolate syrup... And the mochaccino brownies are rich, dense and moist chocolate brownies infused with rich espresso coffee flavour. Ingredients: Recipe Adapted from: Coffee by Parragon Books Unsalted butter- 115g Plain chocolate - 115g Espresso strong black coffee - 2 tbsp Caster sugar - 250g Cinnamon, ground - 1/4 tsp Plain flour - 85g Method: Preheat oven to 180 C. Grease and line a square baking pan. Place the butter, chocolate and coffee in a medium sized saucepan over a low heat and sti...
Post a Comment
Read more

Coffee Liqueur Muffins

It was only recently, when decluttering my pantry, I realised I had a bottle of unopened coffee liqueur which my friend got it for me from Goa last year..... Then, as usual searched for a recipe and found out one from my collections....So, here it is Coffee Liqueur Muffins! According to the book, its an after-dinner muffins, but we loved it with our cup of evening-tea....... Ingredients: Recipe Source:Coffee by Parragon Books Instant coffee granules - 2 tbsp Boiling water - 2 tbsp Plain flour - 280 gm Baking powder - 1 tbsp Pinch of salt Light brown sugar - 115 gm Eggs - 2 Milk - 100ml Butter - 85 gm, melted and cooled Coffee liqueur - 6 tbsp Oil or melted butter, for greasing Method: Preheat oven to 200 C. Line a muffin tin with muffin case. Put coffee granules and boiling water in a cup and stir until dissolved. Leave to cool. Sift together the flour, baking powder and salt into a large bowl. Stir in the brown sugar. Lightly beat the eggs in anoth...
Post a Comment
Read more

Carrot Cake

Hi folks....Long time!! Blogging has taken a setback for the past few months due to various reasons.... Though I have been baking, nothing remarkable enough to post on the blog, it was either a repeated bake or a new one but of course, the flopped versions!! But, then on Valentine's Day, I managed to bake a Carrot Cake. This cake has been on my to-do list for quite sometime. You could frost the cake with a cream cheese frosting, but I preferred mine to be plain.... Ingredients: Recipe Adapted from: Baking by Parragon Books Eggs - 2 Brown sugar - 3/4 cup Unsalted butter - 1 cup Grated carrots - 1 1/3 cups All purpose flour - 2 cups Baking soda - 1 tsp Ground cinnamon - 1 tsp Ground cardamom - 1 tsp Nutmeg, grated - 1 tsp Almonds, roughly chopped - 1 cup Method: In a bowl, beat the eggs until well combined and add the sugar and butter. Mix well. Add the grated carrots, sift in the flour, baking soda and the spices. Then add the chopped almonds. Mix eve...
Post a Comment
Read more