40 gms Marie biscuits
20 gms butter, melted
3 gms agar agar (unflavoured china grass)
½ cup water
200 gms hung yogurt (start out with 400 gms of yogurt and strain the whey out of it overnight, you should be left with about 200 gms)
160 gms condensed milk
¼ cup milk
¼ tsp cardamom powder
20 gms caster sugar
Pinch of saffron strands
Tiny pinch of salt
8 to 10 gulab jamuns
Chopped pistachios & dried rose petals for garnish
Cut the agar agar into smaller flakes and place in a small bowl and pour ½ cup water over it. Set aside.
Start by crushing the biscuits to a crumb-like texture either in a food processor or place them in a Ziploc bag & crush with a rolling pin.
Place the crumbs in a bowl & pour melted butter over it and mix through completely.
Line the bottom of a 6-inch springform tin with parchment paper and brush the sides with some melted butter.
Press this mixture tightly on the bottom of the prepared springform pan & cover pan with plastic wrap and refrigerate it.
In a large bowl, beat the drained yogurt, condensed milk, milk, cardamom, saffron, sugar and salt together. Set aside.
Slice the gulab jamuns in half and place them on the prepared biscuit bottom for the cheesecake.
Place the agar agar flakes and water that it has been soaking in, in a saucepan and place it on a low flame and heat until the agar flakes have dissolved completely. Whisk continuously and vigorously. Pour this into the cheesecake mixture in the large bowl and whisk swiftly and thoroughly
Pour it over the prepared biscuit base and gulab jamuns.
Refrigerate for 4 to 6 hours until completely set. Garnish with gulab jamun, chopped pistas & dried rose petals.
Store in the refrigerator only.
Recipe: Tarika Singh
Editor: Veeru Krishan Mohan
Camera: Chintamani Wagh & Divya Talwar
Producer: Divya Talwar