Name: Motichoor Kesar Gulab Cheesecake recipe by Jyothi Rajesh at BetterButter
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 5
Ingredients: For the base:; Motichoor Laddu – 5 laddus; For Cheesecake:; Cream cheese – 180 gms; Condensed milk – 200 ml; Dairy fresh cream – 200 ml; Thick coconut milk – 1/2 cup; Warm milk – 1/4 cup; Saffron strands – a big pinch, ( depends on how strong you like the flavour); Gelatin – 2 tablespoons / Veg gelatin powder – 4 tablespoons / China grass strands – 15 gms; Water – 1/2 cup; FOR GLAZE:; Gelatin – 1 tablespoon/ Veg gelatin powder – 2 tablespoons / China grass strands – 8 gms; Water – 1/2 cup; Gulkhand – 20 gms; Dairy fresh cream – 20 gms; Pink food colouring – 3 drops, Optional

Ingredients Serving: 5

For the base:
Motichoor Laddu – 5 laddus
For Cheesecake:
Cream cheese – 180 gms
Condensed milk – 200 ml
Dairy fresh cream – 200 ml
Thick coconut milk – 1/2 cup
Warm milk – 1/4 cup
Saffron strands – a big pinch, ( depends on how strong you like the flavour)
Gelatin – 2 tablespoons / Veg gelatin powder – 4 tablespoons / China grass strands – 15 gms
Water – 1/2 cup
FOR GLAZE:
Gelatin – 1 tablespoon/ Veg gelatin powder – 2 tablespoons / China grass strands – 8 gms
Water – 1/2 cup
Gulkhand – 20 gms
Dairy fresh cream – 20 gms
Pink food colouring – 3 drops, Optional

Instructions

1. For the cheese cake, preferably use string form cake pan, as it’ll make it easy to get the cheese cake out of the pan.
3. In a bowl, add cream cheese, condensed milk, fresh cream and thick coconut milk and beat in about few secs a smooth mixture will be formed.
2. To warm milk, add saffron and keep it aside for 30 mins.
4. In a microwave safe bowl add gelatin and water, mix well and leave for 5 4. In a microwave safe bowl add gelatin and water, mix well and leave for 5 mins until gelatin blooms. Now take the gelatin and put it in microwave for 1 min until
5. Filter the saffron infused milk into the cream mix, use a spatula and mix well until combined. Next add the gelatin mix and mix well.
6. Prepare the base by breaking mothichoor ladoo, press it tight and level it/flatten as much possible.
7. pour the cream mix over the mothichoor laddo base and place it in a freezer for the cream mix to set.
For the Glaze- 8. In a microwave safe bowl add gelatin and water, mix well and leave for 5 mins until gelatin blooms. Now take the gelatin and put it in microwave for 1 min until gelatin dissolves.
9. Add gulkand to gelatin and mix well.
10. Add cream to the mixture, mix well.
11. Add food coloring and mix.
12. Once the cheese cake is set nicely, take it out and filter the glaze on top and put it back in the freezer for the cake to firm up completely.
13. After the cheese cake is completely set, transfer it from freezer to fridge. They are ready to be served.

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