Recipe of Ultimate Peek a Boo “Baked Gulab Jamun cheese cake”:

Peek a Boo “Baked Gulab Jamun cheese cake”:. I was wondering what to make, and I thought, why not a mix of what he likes? I was wondering what to make, and I thought, why not a mix of what he likes? He loves Badam milk and Gulab jamun; so, I thought of combining these.

I was wondering what to make, and I thought, why not a mix of what he likes? He loves Badam milk and Gulab jamun; so, I thought of combining these two. I was wondering what to make, and I thought, why not a mix of what he likes?

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, peek a boo “baked gulab jamun cheese cake”:. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

I was wondering what to make, and I thought, why not a mix of what he likes? I was wondering what to make, and I thought, why not a mix of what he likes? He loves Badam milk and Gulab jamun; so, I thought of combining these.

Peek a Boo “Baked Gulab Jamun cheese cake”: is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Peek a Boo “Baked Gulab Jamun cheese cake”: is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook peek a boo “baked gulab jamun cheese cake”: using 17 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Peek a Boo “Baked Gulab Jamun cheese cake”::

  1. Take of For the first layer (Crust):.
  2. Take 1 1/2-2 cup of Choice of any crackers biscuits (powdered).
  3. Prepare 5-6 of table spoons-Sugar.
  4. Prepare 1/3 cup of Melted butter.
  5. Make ready of Gulab Jamuns – Dried (sugar syrup removed).
  6. Get of For the second layer (Filling):.
  7. Get 3 tubs (238 grams) of or 250 grams)-Cream cheese.
  8. Prepare 1 1/2 cup of Sugar.
  9. Prepare 4 of Eggs (separated).
  10. Take 1 tbsp of Lemon juice.
  11. Take 1 tsp of Vanilla extract.
  12. Take of For the 3rd Layer (Glaze):.
  13. Make ready 1 1/4 cup of Milk.
  14. Prepare 1 tsp of Veg gelatin.
  15. Take 4 tsp of Badam milk.
  16. Take 1 tsp of Custard powder (vanilla flavour).
  17. Get 10-15 of Saffron strands.

Healthy Pumpkin Tart – Low Carb, Gluten Free Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, healthy pumpkin tart – low carb, gluten free. One of my favorites food recipes. This time, I will make it a little bit unique.

Steps to make Peek a Boo “Baked Gulab Jamun cheese cake”::

  1. For the first layer (Crust): -Pre heat oven at 165 °C. Combine all the ingredients from biscuits powder, sugar and melted butter. It becomes like a wet crumb..
  2. Take a 9 to 10” spring -form baking dish, press this crumb at the base by using any one of your measuring cups. Crumb should be slightly above the base at the edges. Before heading towards the second layer, arrange all the Gulab Jamuns according to your wish..
  3. For the second layer (Filling):- Mix together Cream cheese, sugar, 4 egg yolks, lemon juice and vanilla..
  4. In another bowl, beat 4 egg whites until frothy and little stiff as well as creamy. -Fold egg white with cream cheese and bake for 45 minutes to 1 hour or until done, in a preheated oven at 165°C..
  5. When it is done, you will find a raised dome like a structure and 2 to 3 slits at the centre. After switching off the oven, leave the cake inside the oven at least for an hour with the oven door closed. After an hour, remove it and chill in the refrigerator by enclosing it in cling wrap, if you are not adding the 3rd layer immediately or proceed for a third layer..
  6. For the 3rd Layer (Glaze):- Dissolve gelatine in ¼ cup of milk. Dissolve custard powder, Badam milk powder and add saffron to one cup of milk and start heating. When it is hot, add in gelatine added milk and boil for 2 minutes..
  7. Pour the mixture over the ready cooled cake. When it is set and becomes cool, cover the cling wrap and keep it a refrigerator to cool..
  8. It needs at least an overnight or 8 hours of cooling. I kept it for 20 hours. It tasted as I was expecting and loved the outcome and it surely made my special day a memorable one..

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