Monday, 2 March 2015

Thandaai Cheesecake

Continuing with my holi excitement I'm sharing today traditional Thandaai with a twist :)
Flavours of thandaai mixed with creamy cheesecake :) :) sounds exciting na... :)
Normally cheesecake is made with cream cheese which is a big no in my family :( Nobody liked the cheesecake I made last time with cream cheese. So I made the Indian version of cheese cake :p with the easily available ingredients .
And the best thing was it was approved by both, my son and hubby loved it. <3 <3 
Yayy happy me :):)
So here we go!!!

Ingredients:

  • 1/2 cup Cardamom flavoured cookies crumb
  • 2-3 tbsp unsalted butter
  • 200 gms hung curd
  • 150 gms cottage cheese ( approx.)
  • 100 gms condensed milk 
  • 3-4 tbsp thandaai mix
  • 50 gms fresh cream
  • Sugar to taste
  • Few drops of rose essence
  • 12-15 strands of saffron
  • A pinch of turmeric
  • Handful chopped Pistachio nuts to garnish

For the thandai mix:
Ingredients:

  • 20-25 almonds 
  • 20-25 cashews 
  • 20- 25 pistachio
  • 2 tbsp fennel seeds
  • 3 tbsp poppy seeds
  • 2 tbsp melon seeds
  • 8-10 black peppercorns
  • 8-10 green cardamom
 
Directions:
  • Grind all the ingredients to a fine powder.
  • Store in an air tight container.

For the cheese cake:
Directions:
  • In a bowl mix together cookie crumb and butter until moistened.
  • Spoon the crumbs into glasses, lightly press with the back of a spoon and refrigerate it for 30 minutes.
  • Meanwhile blend together hung curd, cottage cheese, condensed milk and thandaai mix in a blender until combined.
  • Pour this mixture over the cookie crumbs and refrigerate for 2-3 hours.
  • Next prepare the topping. In a bowl whip some fresh cream with sugar, rose essence, turmeric powder and saffron strands ( leave some strands for garnishing) 
  • Spoon this cream on the top of cheese cake
  • Garnish with some chopped pistachio nuts and saffron strands.
  • Serve chilled :)