Gulab Jamun Cheesecake Cups recipe by Ruhana Ebrahim

Ingredients

• 2 tubs plain cream cheese
• 397g tin condensed milk
• 250ml fresh cream
• ¼ - ½ teaspoon saffron threads
• 1 tablespoon hot milk
• 1 tablespoon rose water
• 1 teaspoon elachie (cardamom) powder
• 1 tablespoon gelatine powder
• ½ cup boiling hot water
• Cups-
• 2 boxes Mediterranean Phyllo pastry
• 2 packets tennis biscuits
• 100g butter (melted)
• Crushed pistachios
• 1. Cut out 12x12cm squares.
• 2. Six squares per cup.
• 3. Cover phyllo with damp cloth whilst working.
• 4. Brush each square with ghee (Clarified butter) and place in a square, diamond, square, diamond, square, diamond ontop of each other.
• 5. Grease a cupcake pan with ghee (Clarified butter).
• 6. Then place the layered phyllo pieces into the cupcake pan.
• 7. Bake at 180degC till golden and crispy.
• 8. Allow to cool.
• 1. Seep saffron threads in hot milk.
• 2. If using gelatine for a more set cheesecake, or if not using the phyllo cups, then mix the gelatine powder into hot water and mix in till dissolved. Leave aside.
• 3. Beat fresh cream till stiff peaks form.
• 4. Beat cream cheese till smooth.
• 5. Add condensed milk to cream cheese and beat in.
• 6. Add elachie powder, rose water and saffron milk mixture. Beat in.
• 7. If using gelatine, then add in now and beat in.
• 1. Crush tennis biscuits.
• 2. Mix in melted butter.
• 3. Pat the biscuit crumb gently into the phyllo cups.
• Assemble-
• 1. Spoon cream cheese filling onto base in phyllo cups.
• 3. Then push a gulab jamun into the center, exposing the top half.
• 4. Pierce on an edible rose bud.
• 5. Sprinkle on crushed pistaschios.
• 6. Place in fridge to chill.
• 7. Serve