CREAMY KULFI GULAB JAMUN CAKE
1½ cups crushed biscuits
1/4 cup powdered pistachios
1/2 cup melted ghee
10 gulab jamuns + extra to garnish
4 cups creamy kulfi ice cream, softened
Edible flowers to garnish
SERVES: Six > PREP TIME: 20 minutes + chilling time + freezing time
Calorie count: 466 calories (per serving)
1. Place the biscuits, pistachios, and ghee in a bowl, and mix well. Transfer the biscuit mixture to a springform pan. Use the back of a glass to push down and cover the base of the pan with the biscuit mixture. Place the pan in the refrigerator to set.
2. Cut the 10 gulab jamuns in half and arrange them, cut sides facing outwards, around the edges of the pan.
3. Soften the creamy kulfi ice cream in a separate mixing bowl, using a spatula. Using an offset spatula, spread the softened ice cream in an even layer over the biscuit base.
4. Freeze the creamy kulfi gulab jamun ice cream cake overnight.
5. Unmould the cake and garnish with gulab jamuns and edible flowers.
TIP: USING A SPRINGFORM PAN HELPS YOU TO UNMOULD THE CAKE EASILY. CLEAR SPACE IN THE FREEZER IN ADVANCE TO PREVENT THE ICE CREAM MELTING AFTER YOU LAYER THE CAKE.
MOTICHOOR CHEESECAKE
For the base:
1 1/2 cups crushed biscuits
1/4 cup powdered pistachios
1/2 cup melted ghee
For the boondis:
1/2 cup besan
1/3 cup water
1 tsp orange food colouring
Ghee for frying
For the sugar syrup:
1/3 cup water
1/2 cup sugar
1 tsp rose water
Orange food colouring
For the cheesecake filling:
3/4 cup whipping cream
1½ tbsp cornflour
2 cups cream cheese
1/4 tsp cardamom
A few strands of saffron
1 1/2 cup condensed milk
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