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 and stir in the mango puree.
Pour the paneer mixture over the cookie base and place in the fridge for 4-6 hours or overnight.
This recipe contains shredded raw mango. If you find getting hold of raw mangoes a challenge then you can easily substitute this with any other crunchy vegetable like radish
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With wedding season quickly approaching, brides and grooms are looking for the next ultimate cocktail to serve at their wedding receptions. The Keefer Bar is a Vancouver hot spot offering a funky,
