Gulab jamun shots recipe | no bake Gulab jamun cheesecake recipe
Bakery style no bake cheesecake made with delectable gulab jamuns, is a treat any time and any day.
Servings: 15 people
Equipment
- stand mixer
- hand mixer for whipping cream, or you can use stand mixer
- wilton icing tip
- piping bag
- glass jars
- can opener
Ingredients
For frosting
- 1 block cream cheese 1 block is 250 grams,use them at room tempreture
- ¼ cup sugar powdered
- ½ tbsp. rose water / gulab jal
- 1.5 tbsp. sour cream optional,used for light sourness, you can use few drops of lemin juice.
- 100 ml heavy whipping cream or thickened cream for whipping,use chilled
- 8-10 strands Saffron soaked in 2-3 tablespoon milk.
- 1 tin gulab jamuns 1 gulab jamun tin has 15-16 gulab jamuns
Instructions
- Add cream cheese blocks in a bowl of electric mixer
- Add powdered sugar and start beating this on on medium speed until soft.
- Add sour cream, rose water to the mix once it is soft,Also add the saffron milk mixture and beat it for few minutes until its well combined
- In a seperate bowl,add the whipping cream,Start beating with hand mixer or stand mixer until you get soft peaks
- Add this whipping cream to the cream cheese mix,Pipe the mix in a small bowls/jars that you will use for serving them
- Place the juicy gulab jamuns on top.Garnish them with chopped pistachios and rose petals, refrigerate them for later use or serve instantly. They go fine in the fridge for atleast 2 days.
- Refrigerate until ready to serve.
Notes
1 block of cheese can be used to make 15-16 serving in small bowls. This is an approximate and I will update this post next time when I make this for a larger number of servings.