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.
Idli Chaat with all the flavours spicy, tangy, sweet, and savoury all at once. Try this Fried Idli Chaat recipe today that combines the North of India and the South of India.
We have all tried delicious Motichoor Laddoo but how about mixing hot and cold and trying Motichoor laddoo ice cream. Definitely worthy of a Diwali dhamaka for your tastebuds.
With the festive season in full swing try another one of the fabulous cake recipes by Deeba Rajpal. It is oozing with the goodness of chocolate and vanilla all over.
Tacos done with an Indian spin. Bringing the culinary masala flavour from India and combining it with Mexican food is sure to delight the tastebuds. Try this recipe today.
Enjoy a recipe that is not only filled with sweetness this Diwali but also pairs 2 cultures bringing together the much loved dessert the classic cheesecake and the Indian mithai Gulab Jamun.
