Paan Cheesecake with Gulkand Jelly: An Indian Fusion Dessert
40 minutes
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About Paan Cheesecake with Gulkand Jelly: An Indian Fusion Dessert
Indulge in a captivating fusion dessert: Paan Cheesecake with Gulkand Jelly! This innovative recipe masterfully blends the aromatic essence of paan (betel leaf) with the creamy richness of cheesecake, creating a truly unique culinary experience.The subtle crunch of supari (areca nut) adds a delightful textural contrast, while the floral sweetness of gulkand (rose petal preserve) provides a touch of elegance. This dessert is perfect for impressing guests at a brunch or special occasion.Prepare to be amazed by the harmonious blend of traditional Indian flavors and classic Western dessert techniques. Each bite offers a delightful surprise, making this Paan Cheesecake a memorable treat you won't soon forget.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
- 400 gm Cream sweetened, whipped
- 10 gm Gelatin
- 100 leaves Paan Puree
- 100 ml Water
- 30 gm Fennel Seeds
- 10 gm Supari
- 30 gm Rose Petals dry
- 200 gm Mascarpone Cheese
- 100 gm Milk condensed
- 100 gm Gulkand or jelly for jelly
- 100 gm Water
- 8 gm Gelatin
Instructions
Prepare the Gulkand Jelly
- Bloom gelatin in cold water for 10 minutes. In a small saucepan, combine the remaining water and gulkand. Heat gently until the gulkand is dissolved. Stir in the bloomed gelatin until completely dissolved. Pour into your square mould and refrigerate for at least 1 hour, or until set.
Prepare the Paan Mousse
- Combine paan puree, water, fennel seeds, supari, and dried rose petals in a saucepan. Bring to a simmer, then remove from heat and strain through a fine-mesh sieve to remove solids. Let cool slightly.
- In a separate bowl, gently whisk together the mascarpone cheese and sweetened condensed milk. Bloom the gelatin for the mousse in cold water for 10 minutes. Melt the bloomed gelatin according to package directions. Incorporate the melted gelatin into the cheese mixture. Gently fold in the cooled paan mixture, then carefully fold in the whipped cream until just combined.
Assemble the Cheesecake
- Layer 1/3 of the paan mousse mixture into the prepared square mold. Smooth the top with a spoon or spatula. Top with the set gulkand jelly. Add the remaining paan mousse to the mold, smoothing the top. Refrigerate for at least 4-5 hours, or until completely set.
Garnish and Serve
- Once set, carefully remove the cheesecake from the mold. Garnish with strawberry compote and fresh mint leaves. Cut into squares and serve chilled.
Recipe Notes
Expert Tips for the Perfect Paan Cheesecake
- For a smoother paan puree, use a high-speed blender or food processor. Strain the puree thoroughly to remove any fibers for a more refined texture.
- Ensure the gelatin is completely dissolved in both the jelly and mousse mixtures to prevent grainy texture.
- If you don’t have gulkand, rose jelly or a good quality rose syrup can be used as a substitute.
- For a more intense paan flavor, add a few drops of paan essence to the mousse mixture (optional).
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Recipe Nutrition
Calories: 5kcalCarbohydrates: 1gSugar: 1g
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Wow, this looks fantastic!
This is exactly what I was looking for!
Looks so incredible! Thank you for sharing.
Looks so yummy! Excited to make it.
What a great recipe! Thanks for sharing.