Gulab Jaamun cheese cake

Gulab Jaamun cheese cake  Ingredients 1 Tbsp Gelatin Few Strands of Saffron Hot Water 2 Cups Cream  1/4 Cup Icing Sugar 2 Cups Mascarpone Cheese 1 Tsp Cinnamon Powder 1 Sheet Vanilla Sponge 1 Kg Mini Gulab Jamun 1 Lemon Zest 1 Tbsp Chopped Pistashew Method Whip the cream separately and add icing sugar. Mix mascarpone cheese to make it smooth. Soak the gelatin in hot water & mix properly and keep aside for 15-20 mins till it has bloomed. Also soak Saffron in hot water and keep aside for 15-20 mins Add cinnamon powder and fold cream & mascarpone cheese together Add gelatin and saffron water to this mixture  In the tray arrange the vanilla sponge on the base of a dish and spread the mixture on the top. Arrange the Mini Gulab Jaamun on top of the mixture grate the zest of one lemon on it and again cover the Mini Gulab Jaamun with the mixture. Set in fridge for 30-45 mins and serve

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Cheese Makkai Cake

Cheese Makkai Cake Ingredients for Cheese & Thyme Polenta Cakes5 cups water/stock 2 teaspoons salt 1 tsp chopped thyme 1 3/4 cups yellow cornmeal / makki ka atta 31/2 tablespoons unsalted butter ½ cup mozzarella cheese Method :Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal & thyme. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter & mozzarella cheese and stir until melted. Then pour in a baking tray lined with butter and let cool. Then cut and serve. Ingredients for Spicy Berry Chutney2 large Tomatoes, Chopped 2 Cups of Chopped Strawberry (Fresh or Frozen) 2 Plums (Take out the pit & chop them) 1/2 Cup Pitted Dates 1 Red Apple chopped into small pieces 1 teaspoon of Mustard Seeds 1 Red Dry Chilli 2″  Cinnamon Sticks 2 Hot Green Chilli Peppers 1″ Ginger Peeled & sliced into very thin slices or grated 1 Cup Sugar (or Brown sugar) 1 Tablespoon Vinegar 1 Cup Orange Juice Note: You can use any juicy fruits. Raisins, craisins, prunes & other dry fruits can be added too. Method :Heat a pot. Add the mustard seeds, Red Dry Chilli & the Cinnamon sticks. When the mustard seeds start to dance, add all the other ingredients and simmer at low heat, till the Fruits are soft & mushy & the consistency gets thick enough to coat a spoon. Pour the Chutney mixture into sterilized jars whilst still hot. Fill to ½ inch below the top. Cover with an airtight, plastic lid. Do not use a metal lid, because the action of the spices and vinegar will cause corrosion.

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