Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, traditional gulabjamun cheese cake. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Traditional Gulabjamun Cheese cake is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Traditional Gulabjamun Cheese cake is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have traditional gulabjamun cheese cake using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Traditional Gulabjamun Cheese cake:

1. Make ready 2 1/2 cup powdered digestive biscuits
2. Make ready 140 g butter
3. Take 1/4 th cup cashew chopped
4. Make ready 1 1/2 cups paneer chopped
5. Prepare 3/4 th cup of condensed milk tin
6. Make ready 1/2 cup hung yoghurt
7. Get 1/2 cup cream
8. Prepare 1 tbsp gelatin
9. Prepare 1/4 th cup warm water
10. Prepare 1 pinch saffron
11. Prepare 1/4 cup milk
12. Take 1/2 tsp cardamom powder
13. Make ready 15 gulab jamun
14. Prepare Rose petals for garnish

Make the crust: mix the Parle-G crumbs with the cardamom and butter, then press the crust onto the bottom of your springform pan. Base: Place biscuits in a food processor and process until fine crumbs. Ghulab Jamun Cheese Cake Recipe You are not a true Pakistani if you have not tried Gulab Jamun and fallen in love with it. Gulab jamun is the quintessential Indian dessert.

Steps to make Traditional Gulabjamun Cheese cake:

1. For the crust : 1) In a medium bowl, combine the biscuit crumbs and cashew. Stir in the melted butter and mix until well combined. Press the mixture into the bottom and 1 or 2 inches up the sides of a 9-inch springform pan
2. Refrigerate until the filling is ready
3. To make cheesecake mixture: 1) In a blender, blend together the paneer, condensed milk, hung yoghurt and cream. Blend well until smooth.
4. 2. Meanwhile, take some saffron in a glass and pour in lik. Microwave it for about 20 sec. Let it cool. Also I a small bowl add in gelatin and warm water. Mix and microwave for 30 seconds. Till it is dissolved. Let the gelatin cool.
5. Pour the paneer mix into a large bowl. Add in saffron, cardamom powder and gelatin. Make sure that you pour the gelatin through a strainer. Mix well
6. Take out the biscuit base from the refrigerator, place a layer of gulab jamun. If the gulab jamun are big, cut into half. Pour the paneer mix over this. Refrigerate for 4 hours.
7. Garnish with rose petals.

Soft, fried dough balls dipped in a sugary sweet syrup. My Shobana kaki (dad's brother's wife) is the queen of gulab jamun. When I was young, we'd go to her house for dinner parties and she'd make homemade gulab jamun, and I had the hardest time keeping my hands away from them. A lot of people don't know it, but making gulab jamun. In a medium bowl, combine the biscuit crumbs and cashews.

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