Name: Boondi Phirni Cheesecake recipe by Rita Arora at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 cup rice (soaked); 2 1/2 cup milk; 1/4 cup condensed milk; 50 gm cream cheese; 1/4 cup sugar; 3/4 tbsp gelatin powder; 3 tbsp water; 2-3 drops kewra essence; 4-5 boondi ladoo; Pinch of saffron; Pinch of cardamom powder

Ingredients Serving: 4

1/2 cup rice (soaked)
2 1/2 cup milk
1/4 cup condensed milk
50 gm cream cheese
1/4 cup sugar
3/4 tbsp gelatin powder
3 tbsp water
2-3 drops kewra essence
4-5 boondi ladoo
Pinch of saffron
Pinch of cardamom powder

Instructions

Crush the boondi ladoo in a bowl, put this mixture at the base of a spring form pan (loose bottom pan) lined with greaseproof paper, press the mixture lightly and place it in the refrigerator to set.
Drain and grind the rice to a coarse paste. Bring milk to a boil. Add rice paste dissolved in a little cold milk.
Cook till rice is completely cooked, stirring constantly. Add saffron, sugar, condensed milk, cream cheese and cardamom powder and cook till sugar is completely dissolves or it gets thicker.
Mix gelatin in a little water and heat in the microwave for 30 second. Remove from the microwave and set aside.
Mix gelatin water and kewra essence in prepared Phirni and whisk properly.
Pour this mixture into the prepared tin over the boondi layer. Refrigerate for 6-7 hours or chill until it is set. Remove from the spring form pan .
Garish with whipped cream and spun sugar design. Chill in a refrigerator for an hour before serving.

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