''A new year is unfolding like a blossom with petals curled tightly concealing the beauty within.''
New Year !!
It is the regional New Year time all over India. Celebrated with different names, it basically marks the beginning of the harvest season and arrival of Spring.
It is called Vaisakhi in Punjab which also marks the birth of Khalsa and is celebrated with lot of fervor.
Poila Boishakh is celebrated in West Bengal which literally means first day of the first month. An auspicious time for marriages and beginning of all business activities, it is celebrated with traditional dressing and food.
Vishu is celebrated in Kerala and is marked with Vishukanni which literally means"the first thing seen on the day of Vishu after waking up".
Ugadi is celebrated as New Year's Day in Karnataka and Andhra pradesh. The name Ugadi is derived from the name "Yuga Adi", which means 'the beginning of a new age'
Chaitti in Himachal Pradesh, Mahavishuva Sankrant in Orissa, Navreh in Kashmir, Cheiraoba in Manipur, Puthandu in Tamil Nadu, Gudi Padwa in Maharashtra, Rongali Bihu in Assam are all names of the New Year Celebrations in the different regions of India.
Unity in Diversity is such an apt example which describes India's varied cultures.
Ingredients:For a 5" inch round cheesecake
- 3-4 Digestive biscuits
- 2-3 tbsp melted butter
- 8-10 Gulab jamuns, medium sized, drained and slightly squeezed to remove extra syrup
- 1/2 cup Hung curd
- 1 cup Paneer/cottage cheese
- 2-3 tbsp sugar
- 1/2 tbsp Gelatin/1 tbsp China grass
- 2 almonds(soaked in water for 2 hours,peeled and slivered finely)
- 2-3 tbsp sugar
Since I wanted to make a smaller quantity, I chose a 5" round tin instead of a Springform tin.
Cut 4 long strips of butter/parchment paper 1" wide. Fold them lengthwise to make them 1/2 " wide. Lay them as shown in Fig.1 and staple from the center. Place it in the tin(Fig 2). These will be used to pull the set cheesecake from the tin.
Cut a 5" circle butter paper for the base and a side strip.
Grease the tin lightly and place the prepared butter paper in the base and sides of tin(Fig 3)
Take 1 cup curd and put it in a muslin/cheesecloth. Tie the ends and allow it to hang overnight in the refrigerator(You may try tying it to a spatula and placing over a bowl)
This will give you roughly 1/2 cup thick curd.
Crush biscuits (placed in a kitchen towel/Ziplock)with the help of a rolling pin.
Add melted butter and mix well.
Press onto the base of the prepared tin with the help of the back of a spoon. (Fig 4)
Keep in the refrigerator to set for atleast 1/2 hour.
Take 2 tbsp cold water and sprinkle gelatin over it for 5-10 mins or till it gets spongy.
Take hung curd, paneer and sugar in a mixer jar and process till smooth.
Transfer it to a pan and heat it very lightly over low heat. Do not let it boil.(Alternatively, microwave for 10-15 secs) As soon as the mixture is just warm to touch, remove from heat and add the gelatin. Stir well to dissolve the gelatin.
If using china grass, break it into small pieces and soak in 1/4 cup water for 10 mins till it gets soft. Place it in a pan over low heat and let it dissolve for 5-6 mins, stirring well. Do not let it boil.
Add this to the warm curd and paneer mixture and stir well.
Place 7 pieces of gulabjamuns on the crust(Fig 5)
Pour the cheesecake mixture on the gulabjamuns.
Cut 2 gulabjamuns in half and place them inverted on the top.
Refrigerate for 3-4 hours to set.
Take sugar in a pan over low heat and let it cook and dissolve, stirring well. Soon you will notice it will leave water and begin to change colour. Keep stirring and when it dissolves completely becoming brownish in colour, remove from heat and add the slivered almonds. Pour onto the set cheesecake before it gets cold and hardens. Place some almond pieces on the gulab jamuns.
Slice up and serve this yummy 'very Indian' Cheesecake!!
Sending this recipe to Tangy Minds celebrate 1st Anniversary
Happy New Year to all of you!!