Motichoor Kesar Gulab Cheesecake

May the festival of lights, bring a world of sparkling joy, happiness, prosperity and contentment to you, to last you throughout the year.

Happy Diwali to My Readers All Over The 
World!

When Subhashini Ramsingh of Fondbites made the Motichoor Kesar Gulab Cheesecake for Bake Along #43, I knew what I should be making for Diwali..... So, here is my special Diwali sweet to all my readers..... And wishing you all once again a "Happy and Prosperous Diwali' and do play safe with the crackers *smiles*........


Ingredients:

Motichoor Laddu - 5

For the Cheesecake
Cream cheese - 180 gm
Condensed milk - 200ml
Thick coconut milk - 1/2 cup
Fresh cream - 200 ml
Warm milk - 1/4 cup
Saffron strands - a big pinch, depending on how strong you want the flavor to be.
Gelatin - 2 tbsp
Water - 1/2 cup


For the Glaze
Gelatin - 1 tbsp
Water - 1/2 cup
Gulkhand - 20 gmn
Fresh cream - 20 gm
Pink food colour - 3 drops


Method:

For the cheesecake
  • Use a springform cake pan to make it, as it is easy to get the cheesecake out of the pan.
  • To the warm milk, add saffron strands and let it soak for 15-30 mins.
  • Pour cream cheese, condensed milk, fresh cream, and the thick coconut milk into a bowl and beat them all together until it is smooth. This may take few seconds.
  • In a bowl add water and gelatin and mix well. Let it bloom for 5 mins and then MW for 1 minute, until the gelatin mixture is completely clear.
  • Filter the saffron milk and add it into the cream cheese mixture. To that, add the gelatin mixture and mix well gently with the spatula until everything is mixed well.
  • Crush the ladoos and press them firmly into the springform pan. Make sure the sides are well sealed and level them as much as possible.
  • Pour the cheesecake mixture over the the laddoo base and place it in a freezer to set for about 30 mins or until firm and wobbly to touch but not sticky.

For the Glaze
  • Add water and gelatin to a bowl and let it bloom for 5 mins. Then MW for 1 minute until it is clear.
  • Add gulkhand and fresh cream to it and mix well.
  • Add food colouring and mix well. Drain and keep aside.
  • Once the cheesecake is set, pour the glaze over it and keep it back in the freezer for another 30 minutes or until firm.
  • Remove from the freezer to the fridge before serving.
  • Decorate with rose petals or saffron strands and serve.





 

Rose Meringue Cookies for Pink October


Rose Meringue Cookies....my way to support Pink October or Pinktober. Every year, October is the National Breast Cancer Awareness Month. Each year campaigns are conducted internationally to increase awareness and raise funds for the research. The campaigns offers information and support to all those affected by breast cancer.....


Ingredients:
Recipe Adapted from: Priya's Versatile Recipes

Egg large whites  - 3 
Caster/ superfine sugar - 3/4 cup
Salt - 1/8 tsp
Rose essence - 1/4 tsp
Vanilla essence - 1/4 tsp
Pink food color - 1/4 tsp


Method:
  • Pre-heat oven to 160 C. Line a baking sheet with parchment paper. 
  • Clean a glass bowl with vinegar. In the bowl, beat the egg whites on low-medium speed with a hand-held beater until foamy. 
  • Add salt and continue to beat the whites until they hold soft peaks. 
  • Then add sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks.
  • Beat in the vanilla essence, rose essence and the pink food color.
  • Place a little of the meringue on the underside of each corner of the parchment paper to prevent the paper from sliding.  
  • Transfer the meringue to a pastry bag fitted with a rosette tip. Pipe them, not leaving much space, as they won't spread. 
  • Bake the meringues for 45 minutes to 1 hour. The meringues are done when they are pale in color and fairly crisp. The meringues will release easily from the parchment paper. 
  • Turn off the oven and open the door a crack, and leave the meringues in the oven to finish drying completely.





 

Coffee Fruit Cake



Its been a month since I have updated anything on the blog......Exams and holidays kept me away from this space!! Yep..you heard me right when I said "exams"; not that I am studying anything new but repeating Std 1 again with my son *winks*......phew!!! It was me who really enjoyed the one week break and I don't remember relaxing so much after finishing my own school exams back then!!


Stories apart.... To start off, here is a simple cake loaded with lots of dried fruits. I would say this cake to be another version of the Christmas Plum Cake, except the entire process is a bit less complicated compared to the plum cakes


This month being a happening month with festivals and causes, I am planning for some specials throughout this month.."smiles"


Ingredients:
Recipe Source: Coffee by Parragon Books

Mixed dried fruit - 300 gm
Brown sugar - 150 gm
Butter - 150 gm, plus extra for greasing
Strong black coffee - 200 ml
Self-raising flour - 280 gm
Mixed spice - 2 tsp
Egg, beaten - 1 large


Method:
  • Put the dried fruit, brown sugar, butter and coffee in a saucepan and heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved completely. Remove from the heat and cool for 30 minutes.
  • Preheat oven to 180 C. Grease a loaf tin and line the base and the sides with baking paper.
  • Sift together the flour and mixed spice into a large bowl. Make a well in the centre and pour in the fruit and coffee mixture and the beaten egg. Stir until thoroughly mixed.
  • Spoon the cake mixture into the prepared tin and level the surface. Bake in the preheated oven for 1 hour 15 minutes, covering loosely with foil after 50 minutes, or until the cake is firm to the touch and a skewer inserted in the center comes out clean. 
  • Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
  • Serve sliced.