Trippy Thandai Cheesecake with Jalebi and Fafda base
Helloooooo Fellow Trippers!! It’s time to gear up for happiness and prepare for the festival of colours. HOLI (FYI, my favourite festival of the year) is here and I have twisted things up like always. This Cheesecake is not your any average cheesecake, it’s as groovy as high as your Holi Spirit’s. A melange of all things HOLI have been added and made into this trippy as hell cheesecake.
It’s extremely easy to make and can be made in advance like how you used to fill up balloons in your childhood, to go for the kill for your holi bash. This recipe requires no baking and is set in the refrigerator. It’s also 100% vegetarian!! I hope majority of Maharashtra is happy now (while I am still cursing #BEEFBAN)
Now stop drooling and start prepping!
Jalebi and Fafda Base:
150 gms of jalebi
100 gms of fafda (fried besan strips of farsan)
50 gms softened butter
Add the Jalebi and Fafda in the food processor and churn it down into crumbs. Remove in a big bowl and fine down the big pieces that are remaining with your hands. The sugar syrup from the Jalebi will make it sticky so ensure the syrup has been drained out. Add the butter and rub it through the mixture with your hands. You can avoid the butter if the mixture is already sticky and rich.
Pat this mixture at the base of a 9” cake foam tin and set it in the freezer till you prepare the cheesecake batter.
For the thandai paste:
10-12 nos. almonds, blanched and skin to be peeled off
1 tbsp. pumpkin seeds, unsalted.
10-12 nos. pistachios, unsalted
6 nos. black pepper corn
1 tbsp dried rose leaves
1 tsp of poppy seeds
½ tsp fennel seeds
A few strands of saffron
6 pods of cardamom
Blanch the almonds in hot water and peel the skin off. Add to a blender and churn it down with all the other ingredients except for saffron. You can sieve this powder and make it fine if you like. I leave it just like that. Now add 2 tbsp of this mixture to 200 ml of milk and mix well. Add saffron strands and boil the milk. Allow it to cool and prepare the main body of the cheesecake.
20 gms dried rose petals
200 gms of granulated sugar
Mix it together and churn it down in a grinder. The result will be a pink coloured powder, which we will use to sweeten the cheesecake batter.
Trippy Thandai Cheesecake batter:
700 gms of hung curd (readymade or homemade, hang it in a cheesecloth for a minimum of 4 hours to extract all the whey from it).
300 gms of grated paneer
2 tbsp of Agar Agar powder (if it’s not available, try for China Grass which has similar properties as the agar agar and is 100% vegetarian too. I used KesarPista flavoured china grass and it turned out to be kickass)
Mix the yoghurt and the paneer together. Blend it in a food processor to incorporate well. Tip this into a bowl and gradually add the rose sugar whisking it continuously. Keep calm and patient as this is a tiring process when beaten by hand. The result should be a creamy puree which is sweet and has a tinch of rose to it.
Add the China grass/ Agar agar to the thandai milk mixture and bring it to boil while continuously stirring the same. This helps the China Grass / Agar Agar to dissolve well.An important point to remember while using agar-agar or china grass is that it immediately solidifies when it comes in touch with anything cold. So while adding agar agar to the paneer yogurt mixes it should be at the room temperature! The next steps have to be performed quickly.
For the Trippynesss:
Any 5 organic food colours – red, yellow, blue, green, orange is what I have used.
Add a pinch of each to 5 different bowls and about 2 tbsp of the thandai cheesecake batter to each of it. Mix it individually using a designated spoon for each till the batter turns to the desired colour.
Take out the Jalebi Fafda lined Cake tin from the fridge and pour the thandai cheesecake batter over it. Add dollops of the colourful batter in different spots on top of that. With a use of a skewer create swirls on the top of the surface of the cheesecake for a true groovy visual appearance that shouts out HOLLLLIIIII HHHAAAAIIIIIIII…
Set it in the refrigerator for upto 2 hours. While cutting slices dip your knife in hot water and wipe it dry every time you slice through the cheesecake for an even and smudge-less result.
If only it was possible I would love to spike it with bhang for a true 360 degree whirlwind, crazy, psychedelic holi experience. It might look tricky and difficult but trust me, it’s not that tough. This recipe is also for the ones who do not like colours of Holi and in their food can avoid the Trippy part of it and go with the recipe. For the ones who don’t mind that food colour, you are going to play with peoples mind on holi when you present this to them in their high spirit’s. So either which ways I hope you enjoy this and make your Holi even more colourful this time around. Play Safe and Keep Cooking!
P.S. Food enthusiasts, if you wish to get a taste of the behind the scenes action of the LiveInStyle.com dishes and more, you can follow me on Instagram. Enjoy!
Article and Images: Harsh Dixit
Four Seasons Blush Wine with its aromas of freshly crushed strawberries and sweet spice, is the perfect drink as the aromas of thandai, rose petals, spices would surely be the common denominator for the pairing and it's an off-dry (slightly sweet) style of wine. Enjoyed best at 8 - 10° C
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