Jalebi Thandai Cheesecake in a Bowl.2017-03-09
- Yield : 1
- Servings : 1
- Prep Time : 20m
- Ready In : 20m
We generally have a set menu for Holi in our family, which is basically Thandai, Puran Poli which is served with Katachi Amti and ofcourse the mandatory jalebi, fafda, farsan, dhokla, samosa etc etc. This year decided to revamp the menu to suit the palate of teens and kids in the family… but at the same time needed to keep the adults happy too.
So… decided to fuse the old and the new. Since Thandai is synonymous with Holi, I decided to built a dessert around it. Also here I have used Indian Ingredients like paneer instead of cream cheese. The use of Kesar Elaichi syrup is also to bring out the Indianess of the dessert.
The slight punch of the thandai compliments the sweetness of the jalebi very well.
- 2 tbsp Thandai Syrup
- 1 1/2 tbsp Kesar Elaichi Syrup
- 1/2 cup Paneer
- 1 tbsp Curd
- 2 tsp Sugar
- 1 cup Whipped Cream
- 4 /5 Jalebis
- Almond slivers for garnish
Grind the paneer, Thandai syrup, sugar and curd together till smooth. Can add a little cream or milk if having difficulty grinding. Keep it in the fridge to chill.
Fold in the whipped cream into the cheesecake mixture till smooth.
Take a glass or bowl and layer the jalebis at the bottom. Now spoon in the thandai cheesecake mix and smoothen it. Pour in the Kesar Elaichi syrup on the top. Garnish with Amond slivers and top it up with a Jalebi. Serve Chilled.
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