Preparation time
- Total: Approximately 45 minutes
- Preparation: 15 minutes
- Cooking: 30 minutes
Ingredients
- 12 Betel leaves (paan)
- 300 grams Hung Curd (Greek Yogurt)
- 200 grams Paneer (Homemade Cottage Cheese)
- 150 ml Fresh cream
- 120 grams Caster Sugar
- 1-1/2 tablespoons Agar agar - or gelatin
- 3 teaspoon Gulkand
- 1 teaspoon Vanilla Extract
- 1/4 cup Water
Instructions
- To begin making Eggless Paan Cheesecake Recipe, dissolve the gelatin or agar agar in a bowl of water and keep aside
- In a blender, blend the paneer and hung curd together to obtain a smooth mixture
- In a large bowl, mix together the paneer and curd mixture along with the fresh cream, add sugar and vanilla extract and mix well
- Add the meetha paan mix and stir well, then pour in the gelatin with the water (the gelatin will have bloomed by now, about 10-15 minutes)
- Place this mixture in the refrigerator for about 20-25 minutes, till it semi-sets
- It should be soft and pipe able, but not runny
- While it sets, prepare each betel leaf by rolling it into a tight cone and holding the cone in place using a toothpick, or within the moulds of a kulfi set
- Stir the mixture around to ensure an even consistency and then pour it into a piping bag or a ziplock bag with the end cut off, so that it is easier to fill into the paan leaf cones
- You can also just use a spoon to fill the cones
- Hold the cones upright by placing in glasses/conical moulds and pipe in the cheesecake mixture
- Once all the leaves are filled, refrigerate again till fully set and firm, around 20 more minutes
- Your Eggless Paan Cheesecake Recipe is ready
- You can garnish it with shaved coconut or a cherry
- Enjoy!Serve Eggless Paan Cheesecake as a dessert or to satiate evening sweet cravings after a meal of Barnyard Millet Mushroom Biryani and Mirchi Ka Salan
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 12
- Fusion
- Dessert
- Vegetarian