Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, rose jambu cheesecake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Rose Jambu cheesecake Rekha Bapodra Wellingborough, England. In a medium bowl, combine the biscuit crumbs and cashews. Stir in the melted butter and mix until well-combined.
Rose Jambu cheesecake is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Rose Jambu cheesecake is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook rose jambu cheesecake using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Rose Jambu cheesecake:
- Prepare Gulab jambu Sugar syrup
- Get 1 cup sugar
- Make ready 1 cup water
- Take 1 teaspoon lemon juice
- Make ready 1 tablespoon rose essence
- Prepare gulab jamun: Ingredients:- 1 cup milk powder 1 tablespoon plain flour 1 tablespoon semolina pinch of baking soda 1 teaspoon lemon juice 1 tablespoon ghee 4-5 tbsp milk Few strands of saffron
- Make ready Cheese cake Ingredients:- 250 g digestive biscuits 100 g melted butter 1 tin condensed milk Juice if 5 limes 300 ml carton whipping cream 1 tablespoon rose syrup
In a wide bowl, take powdered milk, add in baking powder, mix well. This is a traditional Indian dessert. Spongy milky balls soaked in rose scented syrup. Delicious with fresh cream, Kulfi, ice cream etc.
Steps to make Rose Jambu cheesecake:
- Method:- - Sugar syrup - In a pan add water and sugar and bring it to boil until 1/2 string consistency or becomes little sticky. Add lemon juice to prevent from crystallising. Add rose essence and remove from heat.
- Jamun :- - In a bow add semolina,ghee and milk and microwave 30 seconds. - Make a soft dough using gulab jamun ingredients and knead to a smooth dough. It should start becoming greasy. Do not over knead.
- Oil your palm and make small balls. Do not make big balls as it will double in size when fried. If the balls crack it means the dough is dry add a tablespoon of milk and smooth. In a frying pan heat oil on medium heat. Slowly slide the balls from side and deep fry turning the gas to low flame. Fry them until golden brown. Remove and let it cool. Heat the syrup and add fried jamuns to it. Let it soak in syrup for one hour before serving.
- In a mixer put the biscuits until its finely crushed. - Add melted butter and mix and transfer in a loose bottom tin. Press it and refrigerate for 10 minutes.
- Pour the plain mixture on top of the biscuit base and tap. Refrigerate for 10 minutes. Remove and pour the rose cream cheese over the plain cream cheese and tap. Refrigerate for one hour. into the bowls and let it chill for couple of hours. Remove jambu from syrup and put it on top of cream cheese.
To make it even more fancy, sprinkle gold-leaf on top of each serving. Gulab jambu Sugar syrup, sugar, water, lemon juice, rose essence Susy Wall. I can take no credit for the recipe - stolen off whatcharlottebaked.com. Gulab jamun is the quintessential Indian dessert. Soft, fried dough balls dipped in a sugary sweet syrup.
So that’s going to wrap it up for this special food rose jambu cheesecake recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
