Monday, March 14, 2016

Thandai Mini Cheesecakes (No-Bake)(No-Egg)

   Holi--the festival of colors is around the corner now. It is a major festival celebrated in all parts of India with lots of enthusiasm. During Holi people play with colors and color sprinklers and is usually followed with music, dance and the most important-lavish and colorful food.. After all, the holi fun and running around is bound to make you hugry! Here is some special Holi recipe with my fusion touch for you to try, and watch as your creations disappear on Holi day!--Presenting "Thandai Mini Cheesecake"..!
     Thandai is one non-alchoholic traditional drink for this festival, which is a cold drink made of almonds, cashews, fennel seeds, dry rose petals, melon seeds, pepper, cardamom, saffron, poppy seeds, milk and sugar. Thandai can also be mixed with ghee and sugar to make a tasty halwa and into peppery, chewy little balls called golis. As is with every cusine innovations are needed to keep everyone interested. Hence I thought of this recipe, 'Thandai Mini Cheesecake'!! Infused no-bake & no-egg cheesecake! I love making no bake cheesecake with locally available ingredients. These festival provided me just the right opportunity.It also helped me discover new ways to make the flavor of Thandai more appealing!
    Our #foodiemonday #bloghop is growing so fast theses days and we are welcoming our new members from this awesome Monday. Cheers for our #fusionthandairecipes.. Don't stick with traditional Thandai this Holi, try #fusionthandairecipes this year and enjoy the Holi with family and friends..

For Crust:
1 1/2 cup crushed graham crackers or any digestive cookies 
6-8 tablespoon unsalted butter, melted
1 tablespoon brown sugar or sugar
For Cheesecake filling:
8 ounce cream-cheese
3-4 tablespoon condensed milk
1/2 teaspoon vanilla extract
1-2 teaspoon sugar(optional)
1 teaspoon rose-water
2 tablespoon Thandai masala(I use home-made)
         For home-made Thandai Masala
      *6 almonds
      *6 cashews
      *6 pistachios        
      *1 tablespoon poppy seeds/khus-khus
      *1 tablespoon fennel seeds/saunf
      *1/2 teaspoon cardamom/elaichi powder
      *1/2 teaspoon black pepper/kali mirch
      *1 tablespoon melon seeds/magaztari
     -Dry roast all these ingredients for couple of minutes.
     -Grind all these ingredients with few strands of saffron, couple of pinch of dry ginger powder and 5-6 dry edible rose petals.
Food color for garnishing.(optional)
 For Crust;
* Crush the graham crackers or any digestive cookies until very fine crumbs form. (use food-processor or crush them with a rolling pin)
* Pour crumbs into a medium bowl, stir in sugar.
* Add butter and stir until well combined.
* Press the crumb mixture into small cookie cutters, spread and press flat.
* Make all mini crust like this.
* Chill crust in freezer at least for 10 minutes.
 For Cheesecake filling;
* Using an electric whipping mixer set at medium-high speed. 
* Beat the cream-cheese in a large bowl until smooth.
* Add condensed milk, vanilla extract and rose water in it and beat again.
* Add 2tablespoons of Thandai masala and sugar and mix well.
* Pour the cream-cheese filling on crust.
* Smooth the top with a rubber spatula.
* Pour on all mini crust like this.
* Cover with plastic wrap, and refrigerate until firm. (atleast for an hour)
* Sprinkle some food color drops on it for "Holi" touch.:)
     Enjoy this flavorful Thandai Mini Cheesecakes on this colorful and auspicious festival of Holi.!! I hope you will love this as much as I loved making it!! Stay tune for more Holi Special colorful recipes...
           Happy Holi !!!

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