Shrikhand Paneer Delight
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About Shrikhand Paneer Delight
Experience the magic of Indian flavors with this Shrikhand Paneer Delight—a fusion treat that's strikingly similar to a classic cheesecake, but with a delightful desi twist. Creamy shrikhand and paneer blend seamlessly with rich milkmaid, creating a luscious, velvety filling that's both indulgent and refreshing.
Layered over a crunchy digestive biscuit base and accented with playful pops of green and red color, this dessert offers a beautiful balance of textures and flavors. Perfect for brunch, lunch, or dinner, it's a homestyle fusion creation that brings a touch of Asian-inspired brilliance to the traditional cheesecake concept.
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Recipe Time & More
Ingredients
- 2 cup Shrikhand 2 Cup (shrikhand)
- 1 cup cottage cheese (Paneer)
- 1/2 cup Milkmaid
- 1 packet Digestive Biscuit
- 1 pinch Food Color (green and red color)
- 3 tsp Gelatin
- 2 tbsp Butter
- Vanilla Essence (saffron essence few drops, or essence rose and essence)
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Instructions
- First churn the digestive biscuit Add Butter in the churned biscuit Take one mold and set the biscuit and keep it in refrigerator for 10 minutes
- Take one mixer and mix paneer, shrikhand , gelatin, milkmaid, and saffron essence Add shrikhand paneer better in the settled mold and again set it in refrigerator for 10 minutes
- After 10 minutes make a layer of saffron flavor china grass. Garnish it with red heart shaped china grass and green star shaped china grass
- Set again for 10 minutes in refrigerator and un mold it after 10 minutes. Delicious paneer shrikhand delight (Indian cheese cake) is ready to serve
Recipe Notes
- We can make this recipe with left over shrikhand
Additional Tips
- For a firmer set without using gelatin, substitute with agar-agar powder; dissolve it in warm milk and mix thoroughly with the filling for a completely vegetarian version.
- Enhance the fusion flavor by sprinkling finely chopped pistachios or rose petals over the top before chilling—this adds both visual appeal and a layer of subtle, aromatic crunch.
- If you prefer a tangier profile, mix a small amount of Greek yogurt into the shrikhand layer; this balances the sweetness from the milkmaid and complements the paneer’s richness.
- To serve clean, sharp slices, chill the dessert overnight and use a sharp knife dipped in hot water, wiping between cuts for a neater presentation.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 117kcal | Carbohydrates: 3g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sugar: 3g
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Mrs.Raziya Banu M. LOHANI
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This is exactly what I was looking for!
This is fantastic! Thank you for sharing.
Looks so incredible! Thank you for sharing.
This looks so good! Can’t wait to cook it.