Eggless Paan Cheesecake Recipe Made Simple

To begin making Eggless Paan Cheesecake preparation guide, infuse the gelatin or agar agar in a dish of liquid and keep aside.In a blender, liquidize the paneer and hung curd together to obtain a velvety mixture.In a large dish, combine together the paneer and curd mixture along with the raw dairy reduction, toss in granulated sugar and vanilla extract and combine well.toss in the meetha paan combine and mix gently well, then stream in in the gelatin with the liquid (the gelatin will have bloomed by now, about 10-15 moments).Place this mixture in the refrigerator for about 20-25 moments, till it semi-sets.

It should be soft and pipe able, but not runny.While it sets, prepare each betel leaf by rolling it into a tight cone and holding the cone in place using a toothpick, or within the moulds of a kulfi set.mix gently the mixture around to ensure an even consistency and then stream in it into a piping bag or a ziplock bag with the end cut off, so that it is easier to fill into the paan leaf cones.

You can also just use a spoon to fill the cones.Hold the cones upright by placing in glasses/conical moulds and pipe in the cheesecake mixture.Once all the leaves are filled, chill again till fully set and firm, around 20 more moments.Your Eggless Paan Cheesecake preparation guide is ready.

You can decorate it with shaved coconut or a cherry.

Enjoy!offer Eggless Paan Cheesecake as a dessert or to satiate evening nectarous cravings after a meal of Barnyard Millet Mushroom Biryani and Mirchi Ka Salan.