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Thandai Cheese Cake Recipe

Recipe By Monali Prratik Patel

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
49m.total
Thandai Cheese Cake
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Ingredients for Thandai Cheese Cake Recipe

  • 100 g Amul fresh cream
  • A Few Drops Few drops almond extract
  • 1/2 tbsp Cornflour
  • 100 g Butter/ghee
  • 3/4 tsp Agar agar
  • 15 g Sugar
  • 0.07 cup Honey
  • 0.07 cup water
  • A Pinch enerous pinch saffron
  • 48.75 gm Condensed milk
  • 18.75 gm Castor sugar
  • 71.25 gm All Purpose Flour (Maida)
  • 7.50 gm Almond flour
  • 2.25 tbsp 9tbsp
  • 0.19 tsp Baking soda
  • 56.25 gm Milk

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

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

MacroNutrients

  • Carbs
    111g
  • Protein
    27g
  • Fiber
    13g

Fats

  • Fat
    56g

Vitamins & Minerals

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