Gulab Jamun Cheesecake
Ingredients

Talod Gulab Jamun Mix

  • Milk – ½ cup (approx. 120 ml)
  • Ghee – for deep frying

For Sugar Syrup

  • Water – 1½ cups
  • Sugar – 1½ cups
  • Green cardamom – 3 to 4 pods
  • Saffron strands – 8 to 10 strands

For Garnish

  • Pistachio (chopped) – 1 tbsp
  • Almonds (chopped) – 1 tbsp

For Cheesecake Mixture

  • Cream cheese / Hung curd – 1 cup
  • Powdered sugar – ¼ cup
  • Saffron soaked in warm water – 1 tbsp
  • Whipping cream – ½ cup
  • Cardamom powder – ¼ tsp

For Layering

  • Gulab jamun – 6 to 7 pieces
  • Dried rose petals – 1 tsp

Method

  1. In a bowl, combine Talod Gulab Jamun Mix with milk and mix to form a soft dough.
  2. Divide the dough into small smooth balls, keeping in mind they will slightly expand while frying.
  3. Heat ghee in a pan and fry the balls on low flame until evenly golden brown. Stir gently while frying. Remove and keep aside.
  4. In a saucepan, add water and sugar. Add cardamom and saffron, then boil on low flame until it reaches one-string consistency.
  5. Switch off the flame and add the fried gulab jamun balls into the hot sugar syrup. Mix gently and cover for 30 to 40 minutes to allow them to soak completely.
  6. For the cheesecake mixture, combine cream cheese or hung curd with powdered sugar and mix using cut and fold method.
  7. Add saffron soaked in warm water, whipping cream and cardamom powder. Mix until light and smooth. Keep aside.
  8. In a jar, add three Gulab jamun pieces as the first layer. Pipe a layer of cheesecake mixture over it.
  9. Add another layer of Gulab jamun pieces followed by cheesecake mixture.
  10. Top with one Gulab jamun and garnish with chopped almonds, pistachios and dried rose petals.
  11. Serve immediately or chill slightly before serving.