A friend of mine, phoned me last week while shopping in a supermarket to tell that she has come across nice fresh boxes of cream cheese.She herself is least interested in cooking but loves to eat and knows very well my passion for cooking. So, from time to time she informs me about fresh stuff she comes across like fruits and veggies or spices.She even gets some for me when she comes for holidays. This time too she got me the 2 boxes and asked me to make cheesecake for her.And I did and we enjoyed our weekend digging into the super easy-to-make cheesecake and caught up on all the gossip and news.
'No Bake' Blueberry Cheesecake Shots:
Ingredients:
2 packages of graham crackers.
11 tbsp unsalted butter, melted.
2 boxes Britannia cream cheese (at room temperature).
1 1/4 cups milkmaid sweetened condensed milk.
1 tsp vanilla essence.
1/2 cup whole blueberry crush.
Method:
In a large resealable plastic bag,put the crackers and crush them with a rolling pin until fine crumbs.
Melt butter in a small bowl.
Pour crumbs into a medium bowl and add the melted butter,and stir until well combined.
Chill it in freezer at least 5 minutes.
Meanwhile, for the filling,use an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary.
My father and I always go drooling at the name of jalebis but to tell you the truth, nowadays the jalebis made at the local sweet shops are always fried in low quality oils which in the end leads to upsetting your stomach or even heartburn. So,I decided why not try making it at home instead on low cholesterol oil and which will be safe from any kind of stomach problems.
Jalebi:
Ingredients:
For the batter:
1 cup all-purpose flour
2 tbsp corn flour
3/4 cup sour yogurt
1/2 tsp baking soda
2 tbsp ghee
2 tbsp oil, plus more oil for deep frying
For the sugar syrup:
1 cup sugar
1 cup water
A few strands of saffron
Method:
Mix the flour, corn flour, baking soda, ghee in a medium bowl.Combine all the dry ingredients well, until well combined.
'No Bake' Blueberry Cheesecake Shots:
Ingredients:
2 packages of graham crackers.
11 tbsp unsalted butter, melted.
2 boxes Britannia cream cheese (at room temperature).
1 1/4 cups milkmaid sweetened condensed milk.
1 tsp vanilla essence.
1/2 cup whole blueberry crush.
Method:
In a large resealable plastic bag,put the crackers and crush them with a rolling pin until fine crumbs.
Melt butter in a small bowl.
Pour crumbs into a medium bowl and add the melted butter,and stir until well combined.
Chill it in freezer at least 5 minutes.
Meanwhile, for the filling,use an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary.
Add in vanilla essence and give a final mix.
Now,I have used a glass but you could use a cake tin,whichever suits you.
Note: if using a cake tin always line it with a butter paper at the base before setting the crumbs.
Make a base on the bottom of the glass by pressing the crumbs.Pour the filling into the crust; smooth the top with a rubber spatula.
Freeze for 10 mins and repeat the layer again and again.
Now when the last layer has set pour in the blueberry crush and set for 2 1/2 hours.
Its ready to serve.
Now,I have used a glass but you could use a cake tin,whichever suits you.
Note: if using a cake tin always line it with a butter paper at the base before setting the crumbs.
Make a base on the bottom of the glass by pressing the crumbs.Pour the filling into the crust; smooth the top with a rubber spatula.
Freeze for 10 mins and repeat the layer again and again.
Now when the last layer has set pour in the blueberry crush and set for 2 1/2 hours.
Its ready to serve.
My father and I always go drooling at the name of jalebis but to tell you the truth, nowadays the jalebis made at the local sweet shops are always fried in low quality oils which in the end leads to upsetting your stomach or even heartburn. So,I decided why not try making it at home instead on low cholesterol oil and which will be safe from any kind of stomach problems.
Jalebi:
Ingredients:
For the batter:
1 cup all-purpose flour
2 tbsp corn flour
3/4 cup sour yogurt
1/2 tsp baking soda
2 tbsp ghee
2 tbsp oil, plus more oil for deep frying
For the sugar syrup:
1 cup sugar
1 cup water
A few strands of saffron
Method:
Mix the flour, corn flour, baking soda, ghee in a medium bowl.Combine all the dry ingredients well, until well combined.
Add yogurt to the dry ingredients and blend them all together to make a thick batter by adding very little water.
The consistency of the batter should be thick and not watery.
Cover the jalebi batter and place it in a warm place for 24 hours or overnight, till it is risen.
Once the batter is fermented stir the batter in a cut and fold motion to combine it once again.
To make the syrup, boil the sugar with water and saffron in a small bowl on medium heat until the sugar dissolves.
When it becomes thick and stringy of one string consistency then take it off the heat and keep aside.
Pour the batter in a piping bag or muslin cloth.
Heat oil in a skillet for deep frying.
Pipe spirals of the batter onto the medium hot oil, until you get 3 concentric circles and fry until golden brown in colour and crisp.
Once the jalebi are done,drain the excess oil in a kitchen towel.
Soak the jalebis in the syrup for a minute or so and drain out the excess.
Tastes best with chilled Rabri.
The consistency of the batter should be thick and not watery.
Cover the jalebi batter and place it in a warm place for 24 hours or overnight, till it is risen.
Once the batter is fermented stir the batter in a cut and fold motion to combine it once again.
To make the syrup, boil the sugar with water and saffron in a small bowl on medium heat until the sugar dissolves.
When it becomes thick and stringy of one string consistency then take it off the heat and keep aside.
Pour the batter in a piping bag or muslin cloth.
Heat oil in a skillet for deep frying.
Pipe spirals of the batter onto the medium hot oil, until you get 3 concentric circles and fry until golden brown in colour and crisp.
Once the jalebi are done,drain the excess oil in a kitchen towel.
Soak the jalebis in the syrup for a minute or so and drain out the excess.
Tastes best with chilled Rabri.
My friend and my father were super happy and I had equally gala time with them on the two different occasions.
Enjoy!
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