Thandai Cheese Cake Recipe

Name: Thandai Cheese Cake Recipe
Total time: 49 min
Yield: 4
Cuisine: Greek

Thandai Cheese Cake (MODIFIED VERSION) Custard, which is a rich source of protein and calcium makes this dish super nutritious. It is also used as a replacement of Cream Cheese which is high in calories. I have also used Honey glaze as a replacement of sugar in the Saffron Jelly. I am sure that this scrumptious and nutritious dish is going to fill your home with happiness accompanied with good health.

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49minstotal

ingredients serves

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Ingredients For Thandai Cheese Cake Recipe

400 g Amul fresh cream
A Few Drops Few drops almond extract
2 tbsp Cornflour
400 g Butter/ghee
3 tsp Agar agar
60 g Sugar
0.30000000000000004 cup Honey
0.30000000000000004 cup water
A Pinch enerous pinch saffron
195 gm Condensed milk
75 gm Castor sugar
285 gm All Purpose Flour (Maida)
30 gm Almond flour
9 tbsp 9tbsp
0.75 tsp Baking soda
225 gm Milk

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Directions : Thandai Cheese Cake Recipe

STEP 1.1) Almond Cream
STEP 2.• Whisk together all the ingredients until smooth.
STEP 3.• Simmer over low heat for 3-4 minutes, stirring constantly, until it begins to thicken slightly like a custard.
STEP 4.• Whisk well and strain. Cool, whisking now and then, until cool enough to pour over the base.
STEP 5.• Note: This can also be made in the microwave.
STEP 6.• Place all the whisked ingredients in a heat proof bowl, and microwave for 30 seconds at a time, whisk, then repeat 3-4 times until it begins to just thicken.
STEP 7.• Cool, whisk now and then.
STEP 8.2) Saffron Jelly
STEP 9.• Stir together the honey, water and agar agar in a saucepan.
STEP 10.• Simmer for 4-5 minutes, stirring often.
STEP 11.• Take off heat and stir the saffron in.
STEP 12.• Cool and pour over the set cream.
STEP 13.3) Thandai Cheese Cake
STEP 14.• Firstly, mix the dry ingredients which include All purpose flour, Castor Sugar, Almond flour, Thandai Powder, BakingPowder and Baking Soda.
STEP 15.• Sieve the mixture and keep aside.
STEP 16.• In another bowl, take Butter and Castor sugar.
STEP 17.• Whisk until smooth.
STEP 18.• Add this mixture into the mixture of dry ingredients.
STEP 19.• Now, mix Milk and Condensed Milk and add this to the mixture made in the previous step.
STEP 20.• Wrap an acetate sheet firmly around the base.
STEP 21.• Pour over about half the almond cream over each cake and leave it to set overnight.
STEP 22.•Top with the saffron jelly and place it in the fridge or freezer until firm.
STEP 23.• Gently remove the acetate sheet.
STEP 24.• Pipe over with almond buttercream, and garnish with rose and marigold petals, pistachio slivers etc.

Nutrition
value

1058

calories per serving

56 g Fat27 g Protein111 g Carbs13 g FiberOther

Current Totals

56 g Fat
27 g Protein
111 g Carbs
13 g Fiber

MacroNutrients

Carbs
111 g
Protein
27 g
Fiber
13 g

Fats

Fat
56 g

Vitamins & Minerals

Calcium
549 mg
Iron
17 mg
Vitamin A
326 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
9 mg
Vitamin B6
0 mg
Vitamin B9
77 mcg
Vitamin B12
0 mcg
Vitamin C
14 mg
Vitamin E
4 mg
Copper
1 mcg
Magnesium
146 mg
Manganese
1 mg
Phosphorus
562 mg
Selenium
30 mcg
Zinc
3 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe submitted to Everyday Recipes biteclub on Slurrp community

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts

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