For a long time, I’ve wanted to experiment with Indian-flavoured cheesecake. Though I had already experimented with a few flavors before today, I tried a flavor combination, and to my utter delight, it worked like magic. It was the most gorgeous, heavenly-tasting, no-bake Almond Pistachio Falooda Cheese Cake in a glass. I am so delighted to share my discovery.❤❤ Enjoy the virtual treat, guys.🙂 #Almondpistachiofaloodacheesecake.
Ingredients-
For making the base,
Almonds-½ cup Pistachio-⅓ cup Dates -½ cup
For the Falooda cheesecake layer,
Badam & Pista falooda mix from gits or any other brand-200 gms pack Whole milk -4 cup Cream cheese-8 oz pack Heavy whipping cream -½ cup
Top saffron cream layer
Heavy whipping cream -1 cup Saffron strands soaked in warm milk-1 table spoon. (make sure it is deep yellow)
For Garnishing,
Pistachio and almond chopped finely.
You May want to check my popular dessert recipes,
Baked Rasgulla Makhana Kheer/ Foxnut Pudding Maalpua /Malpua in Saffron Syrup
Method-
Step 1-
Grind almonds and pistachios in the grinder. Add dates and grind again. Your base is ready. Divide it equally between all the glasses. Tap it so that it sets nicely on the bottom. Keep it in the fridge.
Step 2-
In a saucepan, mix the falooda with milk and cook on a slow flame until it looks thick. This will take around 10-15 minutes. The consistency should be pourable, like pancake batter. Let it cool down and come to room temperature, or keep it in the fridge to lower the temperature. Whip the whipped cream until it reaches soft peaks. Add the cream cheese and beat until it is mixed with the whipped cream. Fold the falooda mix with a mixture of whipping cream and cream cheese. Keep it in the fridge till we assemble it.
Step 3-
Whip the whipping cream till it reaches soft peaks, and add cold saffron milk to it. Whip again till it looks light yellow.
Assembling,
First, with the help of a spoon, spread and set the almond, pistachio, and dates mixture. Pour the falooda cheesecake layer into all the glasses nicely. Use a piping bag to create beautiful, even layers. Using a piping /icing bag, decorate the saffron cream layer on top of both layers. Garnish with pistachio and almonds. Serve it chilled.
