Gulab Jamun Misti Doi Cheesecake

Let’s talk about two irresistibly desserts meeting and becoming friends and turning into an amazing dessert – Yes, I’m talking about Gulab Jamuns and Misti Doi. Two of India’s quintessential festive sweets. This eggless cheesecake combining gulab jamuns and sweetened yogurt is a showstopper, friends.

In this recipe, I didn’t make my own gulab jamuns , I used store bought ones. But if you really want to make your own Gulab Jamuns then check out the recipe here – Gulab Jamun | Lengcha | How to Make Gulab Jamun

Also, making Misti Doi is pretty easy. Go over the recipe step by step and you won’t be disappointed.

For the crust
• 11/12 cookies/biscuits (I used Marie biscuits)
• 4 tablespoons melted butter or ghee and 1 teaspoon cardamom powder
For Misti Doi
• 4 cups Yogurt/1000 gram will produce 2 cups of strained yogurt
• ¼ teaspoon saffron strands mixed in warm milk
• 2 tablespoons milk powder
• 1 tin/306 grams sweetened condensed milk
• ½ teaspoon cardamom powder
• 9 count firm Gulab Jamun
• 2 extra gulab jamuns to cut into small pieces and mix into the Misti Doi

• Gulab Jamuns
• Crushed Pistachio
• Edible rose petals

Prepare the crust
• Lightly grease the base and sides of a 6” springform pan.
• Place a parchment round on the base.
• Roughly break the crackers and pulse in a food processor until it resembles sand. Now add the melted butter and cardamom powder to it and pulse few times until mixed well.
• Press this mixture evenly in the prepared pan. Use a small bowl to press it down firmly.
• Place the pan in the freezer until you prepare the Misti Doi batter.

Prepare the Misti Doi
• Line a fine sieve or colander with a cheesecloth. Place a bowl underneath the sieve. Now, pour yogurt into the middle of the cheesecloth.
• Gather the sides of the cheesecloth and tightly fold the cheesecloth. Do not squeeze the cheesecloth.
• Place a plate and heavyweight over the folded cheesecloth. Let the sieve, bowl, and yogurt rest overnight in the refrigerator.
• After the rest time is over, the excess liquid (whey) will strain into the bowl underneath and you will end up with a thick yogurt that will have cream-cheese like consistency. Store the yogurt in the refrigerator
• Place the gulab jamuns on a mesh strainer to get rid of as much syrup as you can.
• Preheat the oven to 180C. or 350F.
• Place the drained yogurt, condensed milk, milk powder in a large bowl and whisk with a balloon whisk until smooth. Mix the cardamom powder, bloomed saffron milk
• Stir all the ingredients together until well mixed.
• Add chopped Gulab Jamun and fold until smooth. Set aside.
• Arrange sliced Gulab Jamuns into the chilled crust
• Pour the yogurt filling over the sliced Gulab Jamun
• Using an offset spatula spread the even layer of yogurt filling over the Gulab Jamuns. Turn into prepared tin and bake for 20 minutes.
• Then chill covered in baking tin overnight.
• De mold and place on cake stand/serving platter.
• Once chilled, garnish the Gulab Jamun Misti Doi Cheesecake with crushed pistachios, dried rose petals, and gulab jamuns.

Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

16 thoughts

  1. I’ve been a fan of different types of cheesecake lately. I definitely will have to try this one out! The ingredients are so different than what I’ve tried before.


  2. This looks like a fun recipe to try out. I especially love that you make some of your own ingredients homemade, I love to do that when time permits as well. Thanks for including that option, I need to try this out.


  3. I do really enjoy cheesecake. That sounds like a unique and delicious version. I must give it a try myself.


  4. Such a great take on cheesecake. It is one of my favorite desserts so I am quite intrigued to give this recipe a try. Looks beautiful and sounds delicious!


  5. I would so love to try this delicious cheesecake recipe! It looks amazing and so pretty that I would hate to touch it. Beautiful pictures and enjoy this unique and delicious variety of one of my favorite desserts.


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