Name: Motichoor Ladoo Gulkand Cheesecake recipe by Shalini Digvijay at BetterButter
Cook time: 540 min
Total time: 540 min
Yield: 8
Ingredients: 750 gms - Motichoor Ladoo; 200 gms - cream cheese (Make your own using hung curd); 200 ml - Coconut milk; 200 ml - Dairy free cream (you can use dairy cream); 200 ml - condensed milk; 2 tbsp - gelatin; 2 tbsp - warm milk; 1 generous pinch - saffron; For the glaze; 3 tbsp - gulkand (Rose petal & paan preserve); 1 tbsp - gelatin; 75 ml - cream; Pink food colouring - few drops

ABOUT Motichoor Ladoo Gulkand Cheesecake RECIPE

‘Lovely sweets’ in Jalandhar has the most amazing laddus. But when you get sick of eating the same old mithai, I decide to try out this cheesecake recipe by Chef Sanjeev Kapoor. So when I craved something similar, tangy and sweet - but different. With fewer calories as compared to Philadelphia cream cheese, I made this eggless - PAN flavoured – Gulkand - motichoor ladoo cheesecake. And I added some bling with the silver - Chandi ka varak. A great hit at the dinner parties. Enjoy

Ingredients Serving: 8

750 gms - Motichoor Ladoo
200 gms - cream cheese (Make your own using hung curd)
200 ml - Coconut milk
200 ml - Dairy free cream (you can use dairy cream)
200 ml - condensed milk
2 tbsp - gelatin
2 tbsp - warm milk
1 generous pinch - saffron
For the glaze
3 tbsp - gulkand (Rose petal & paan preserve)
1 tbsp - gelatin
75 ml - cream
Pink food colouring - few drops

Instructions

Start with the spring form tin. Since I wanted to serve this on a cake platter, I placed the ring without the base on the cake platter and then mashed the ladoos to fill the base.
Boil 1 liter full fat milk and then allow it to curdle by adding a spoon of vinegar. Strain through a cheesecloth and remove excess whey. Allow it to sit 10 minutes. Cream cheese is ready.
Blend the cream cheese and the coconut milk in a blender. (I chose the coconut milk because I had it, actually it was weeks from expiry and I wanted to cut the cream)
Whip the cream till peaks form. Soak the saffron in the milk and set aside. In a big bowl, mix the cream cheese and coconut milk mix with the condensed milk. Fold in the whipped cream. If you are not using non dairy cream, blend a few spoon
Sprinkle the gelatin over some as in 1/4 cup old water and allow it to blossom. Warm over a bowl of hot water or microwave for 30 seconds or till the gelatin is melted. Pour the liquid into the cream mix and blend fast .
Using a silicone spatula, pour and scrape the cream mix on the Motichoor Ladoo base. Pop back into the fridge. After an hour or so make the glaze.
Melt the gulkand in 1/3 cup water. Add in the cream and heat gently. Add in the cream. Heat gently. Remove from the flame. Sprinkle the gelatin over water the same way and melt in the microwave.
Tilt the glaze tin and strain into a bowl. Spoon over or gently pour over the cheesecake and put it into the fridge.
Chill at least 8 hours. With a wet cloth, clean the serving platter of any accidental spills. Dip a knife into hot water and run it around the cheesecake and lift the ring.
Decorated with silver varak or rose petals or both.

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