For a long time, I've wanted to experiment with Indian flavoured cheesecake. Though I have already experimented with a few flavours before today, I experimented with a flavour combination and to my utter delight, it worked like magic.
It was the most gorgeous, heavenly tasting, no-bake, Almond Pistachio Falooda Cheese Cake in a glass.
So delighted to share my discovery.❤❤
Enjoy the virtual treat, guys.🙂
#Please ignore one stray piece of pistachio inside my glass.
For making the base,
Dates -½ cup
For the Falooda cheesecake layer,
Badam & Pista falooda mix from gits or any other brand-200 gms pack
Whole milk -4 cup
Cream cheese-8 oz pack
Heavy whipping cream -½ cup
Top saffron cream layer
Heavy whipping cream -1 cup
Saffron strands soaked in warm milk-1 table spoon.(make sure its deep yellow in color)
Pistachio and almond chopped finely.
Grind almonds and pistachio in the grinder. Add dates and grind again. Your base is ready. Divide equally into all the glasses. Tap it so that it set nicely on the bottom. Keep it in the fridge.
In a saucepan mix the falooda mix with milk and cook on slow flame till they look thick. It will take around 10-15 minutes. The consistency should be pourable like pancake batter.
Let it cool for 5-10 minutes.
Whip the whipping cream till it reaches soft peaks. Add cream cheese and beat until it is mixed with whipping cream.
Fold the falooda mix with a mixture of whipping cream and cream cheese.
Keep it in the fridge till we assemble it.
Whip the whipping cream till it reaches soft peaks and add cold saffron milk to it.
Whip again till it looks light yellow.
Pour the falooda cheesecake layer into all the glasses nicely. You can use a piping bag for beautiful even layers.
With the help of a piping /icing bag decorate the saffron cream layer on top of both the layers.
Garnish with pistachio and almonds.
Serve it chilled.