Name: Pomogranate layered cheese cake recipe by Shashwatee Swagatica at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Ingredients: For base-; Dates 1/2cup de-seeded; Almonds 1/2cup soaked and drained; Oats 1/2cup roasted and powdered; Salt a pinch; For filling -; Kaju 1cup; Coconut milk less than 1/4cup; Vanilla essence 1tsp; Honey 4tbsp; DessicatedCoconut 2tsp; For topping -; Pomogranate seeds 2cups; Honey 2tbsp; Lemon juice 1 tsp

Ingredients Serving: 3

For base-
Dates 1/2cup de-seeded
Almonds 1/2cup soaked and drained
Oats 1/2cup roasted and powdered
Salt a pinch
For filling -
Kaju 1cup
Coconut milk less than 1/4cup
Vanilla essence 1tsp
Honey 4tbsp
DessicatedCoconut 2tsp
For topping -
Pomogranate seeds 2cups
Honey 2tbsp
Lemon juice 1 tsp

Instructions

For Base- Blend Almonds and soaked drained dates to a coarse mixture.
Add powdered oats, salt and blend again.
Place cling wraps to the muffin moulds. Place 1/2tbsp of the prepared mixture and press gently. Fill till 1/4th level.
Put the moulds in the freezer for 30mins to 1hour or till sets.
For filling - Prepare the filling by grinding kaju, coconut milk, honey, dessicated coconut, vanilla essence to a smooth paste.
Take out the muffin moulds and pour the paste till 3/4th level and again put in freezer till topping is ready.
For topping- Blend pomogranate seeds without water, strain and discard the residue.
Heat a pan, add the strained pomogranate puree, honey, lemon juice. Cook till thick, like jam, stir continuously. Switch off.
Pour the prepared pomogranate sauce over the kaju layer and fill completely.
Put in freezer for 4/5hours.
Then take out, remove the wrap and serve cold.

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