Start by pureeing the Parle G biscuits to a fine powder. Mix with ghee/butter and pack on the base of the cheesecake pan. I recommend using a springform pan. Place in the fridge for 30 minutes.
Mix the paneer, condensed milk, and cornstarch together, add to a pan and then top with whipping cream.
Cook the mixture on low heat for 18-20 minutes, stirring frequently. Cool the mixture for 10 minutes.
Pour the paneer mixture over the cookie base and place in the fridge for 4-6 hours or overnight.
I love this dessert, the meringue can be made the day before, the fruit and syrup can be done the day before or earlier in the day and all you need to do is whip the cream and put it all together. It is also a really impressive dessert and is truly delicious. I have poached the apricots in saffron and rose and they slightly remind me of fruity gulab jamun. You can make this as one large one or smaller individual ones.
Fresh and sweet and the kind of red that just makes you feel happy. No one has to know how easy it is to make — seriously three ingredients and you’re done! Try this recipe today.
