Gulab jamun cheese cake

Gulab Jamun is a very common Indian dessert, essentially a dense hole of donuts soaked in
sugar syrup. This is a fusion cheesecake in which I have tried to make the filling by mixing
the two most loved flavours from two different cuisines one is the NewYork cheesecake and
the second is the most favourite sweet of all Indians, the Gulab Jamun. Both the desserts
are milk based and have melt in mouth consistency.

Gulab Jamuns have always been every Delhiite’s dream dessert. At Eau De Monsoon, Le
Merdian (Connaught Place) get the desiness of Gulab Jamun along with the mouth-watering
texture of a cheesecake. Amidst all the gourmet dishes, what stands out best is their
signature dessert, the Gulab Jamun Cheesecake. Bringing Delhi and Greece together, the
Gulab Jamun Cheesecake would be an absolute delight for anyone confused to choose
between Gulab Jamun and Cheesecake. Set on a perfectly prepared Graham Cracker crust,
the Cheesecake and the Gulab Jamun just melt inside our mouths leaving us transfixed to
the magical taste. To add to the taste, the dessert is served with a scoop of Chandan Ice
Cream.

Recipe
Digestive biscuits – 8-10no.
Butter - 20 gm
Eggs – 5no.
Sugar – 236 gm
Hung curd – 236 grams
Creamcheese - 472 gm
Whipping cream – 118gm
Gulab jamuns – 20-25no.

Method of Preparation
For the crust
1- In a medium bowl, crush the biscuit .
2- Stir in the melted butter and mix until well-combined. Press the mixture into the
bottom and 1- or 2-inches up the sides of a 9-inch springform pan.
For chesse cake mixture
1- Preheat oven to 160*c . In a large bowl, use a hand mixer to beat cream cheese,
sugar, and flour until smooth. Scrape the sides of the bowl to ensure mixture is
evenly combined. Add the eggs one at a time, beating after each addition. Scrape the
sides of the bowl. Add the whipping cream and vanilla extract and beat until
combined.
2- Remove the crust from the refrigerator. Place 12 Gulab Jamun in the pan.  Pour the
cheesecake filling slowly over the Gulab Jamun, being careful to ensure Gulab Jamun
remain evenly placed. Gulab Jamun should be completely covered with cheesecake
mixture.
 3- Place the springform pan on a large baking sheet. Place springform pan with
the large baking sheet in the preheated oven. Bake for 45 minutes or until sides of
cheesecake are firm on the sides and slightly jiggly in the middle.
4- Once cheesecake is baked, remove from oven and using a sharp knife, run around
the border of the cheesecake. Let cheesecake cool completely at room temperature.
Cover with plastic wrap and refrigerate overnight.
5- When ready to serve, top with gulab jamun cut in half, swirls of whipped cream, and
dried rose petals.

Points to remember
1- Make sure to strain the gelatine before adding it to the mix.
2- Check for the sweetness and add more or less of condensed milk according to your
preference
3- Do not use the yoghurt as it is. Hang the yoghurt in a muslin cloth or put it in a
strainer overnight in the refrigerator and then use the thick yoghurt.
4- Make Gulab Jamun 2 days before serving and the cheesecake should be made 1 day
before serving.

Rise of Patisserie fusion in india

According to the National Restaurant Association of India, the Indian food services industry
has seen a steady growth in the past few years and is expected to grow at over 11 per cent
in the next five years. As the average bill for food increases, dessert plays a central role.
Riyaaz Amlani's new Social Offline restaurant serves a fried chocolate bar
Manish Mehrortra's much-feasted Indian Accent in Delhi dishes traditional desserts in a
modern avatar — Gujarati suterfeni, rose chikki, home-made pistachio ice cream or the raw,
ripe mango daulat ki chaat with mango candy brittle are all runaway achievements. At
Indigo, the chef created halwa cream brulee with goat cheese, and a mille-feuille with
shrikhand and berries. But he stresses that chefs should be careful not to make a dessert
"khichdi." According to owners it is an interesting time to be an Indian patron.
There was a time when desserts were relegated to the last page of a menu, "Massive
Restaurants founder restaurateur Zorawar Kalra said. But "the kind of modern Indian
desserts that we do tend to leave a final memory for people to come back to us."He's
working on the concept of a mithai takeaway that should be debuting before the end of the
year. "It's about time that the Indian dessert arrives and in this concept there's unlimited
potential," he said, especially since only one out of three people has restaurateurs '
desserts. Pastry chef Kishi Arora, who owns the baking company Foodaholics, said that
spending power and experimentation have increased significantly and that customers want
to try fun Indian things created by playing around with international techniques. The
consumer demand for innovative, convenience and authenticity is driving significant growth
in the bakery segment. As a result, chefs are innovating all the time to deliver more diverse
and enticing desserts to meet consumer expectations. As consumers are becoming more
health-conscious, desserts which have a healthy spin attached are more in demand such as
'gluten-free and superfoods'.
Secondly, the demand for fusion desserts is on rise as consumers look for innovative and
presentable dishes. Even, spicing up the dessert with exotic fruits such as dragon fruit,
avocado, kiwi and nuts such as hazelnuts, macadamia nuts, pine nuts, etc is in demand. This
also complements the insistence for a healthy shift towards desserts.
Right now the size of the industry is approximately Rs 2.5 trillion and is projected to reachRs
4.1 trillion by 2021. And one of the key factors propelling restaurant growth will be
experimentation with new formats, themes and menus by innovative, entrepreneurial
ventures, according.
Bakery plays an important role in the food processing sector, and is a conventional
company. Today the bakery industry in India has a prominent position on the country's
industrial map. If market reports are to be believed, the bakery industry has reached third
place in revenue generation within the processed food sector. The demand for Indian
Bakery is valued at Rs. 16,500 crore.

Geographical Innovation: Indian customers are pushing demand for more hang-out

services, with early expectation for greater socialisation. The creativity of the
market has guided the rise of new café models such as bakery cafés, changing the
definition of cafés and extending traditional bakeries and chocolate stores to offer
additional coffee products. Therefore, unlike a normal café, a bakery café is, at its
heart, a baked food service, with the beverage section only a supplement to the
menu. A typical bakery café menu includes a wide selection of breads, encompassing
such exotic variants as wheat, rye, five-grain, multigrain, cracked wheat, flute,
baguettes and ciabatta, and other baked goodies like brioches, croissants, cookies,
muffi ns, cakes, scones, strudels, brownies, pies and puffs.

Flavour experimentation: Experimentation has become a key driver on the pastry sector and
a way to spark interest especially among younger consumers. Another way to quirk the
curiosity of all is through the use of odd variations of flavor. Globally, these technologies
appeal customers who seek new options.

Fusion Sweets
Culinary logic suggests that only complementary flavors should be mixed, but Indian
food is an excellent example of how unconventional flavors will function together to
produce some tasty magic when rubbed in the right way. Maybe this is the
explanation why the Indian cooking alchemy is lending itself to creativity and
exploration. Indian food is attracting fans with good taste all over the globe. In such
a scenario, 'fusion desserts' are winning over hearts and stomachs.

Welcome to the world of sassy, young entrepreneurs, who’ve scoured the globe for the best
gourmet desserts and have come back to give Indians the sweetest of indulgences. They
have brought about an evolution of the Indian palate that grew up with variations of sponge
and cream. The most exclusive desserts and the most exotic flavours are no longer strange
to the Indian palate. If you are living in a metro, chances are you are never too far from a
patisserie that can serve mille-feuille, choux pastries, tortes and eclairs, or a baker who
knows how to complement the creaminess of your honey panna cotta with a ginger-
poached rhubarb.