Polka dot Sandesh Cheesecake

Happy Independence day.
Sāre jahāñ se acchā hindostāñ hamārā ham bulbuleñ haiñ us kī vuh gulsitāñ hamārā
(Better than the entire world, is our Hindustan,
We are its nightingales, and it (is) our garden abode)

This Urdu poem written by Muhammad Iqbal is  perhaps the most endearing of all songs and is a gentle reminder of an era where people were ready to give up their lives for the love of their country. Along with mentioning the grandeur of our country this poem tells us that religion does not teach us to fight with each other, rather it teaches us to live in harmony.
The passion and the will to die that even the common man had at the time of Independence still amazes me to no end. How can one want to just go and die. How deep and true can such a love be. From young to elderly men/women, all were united to fight against the British Empire and free our country. Such is the power of togetherness and unity.
Can one even think of doing it today? What happens to those cases of murder and rape that we stand for which seem to fade off with time and our memories. Indeed a very grave question but an important one.

I think its time we celebrate true freedom by promoting a culture where Respect, Dignity and Equality are the main components. Lets try and live up to the dreams of those thousands of lives that happily laid down just so that you and me can live and breathe in a free country.
This Polka dot cheesecake is my humble ode to my country that I am extremely proud of. May the New India emerge with flying colours.

Ingredients : Serves 3-4. I used a 3 1/2" round cookie cutter to set the cheesecake

Sandesh

• 700 ml milk
• a pinch of citric acid/1/2 tsp lime juice
• 3-4 tbsp powdered sugar
• Few drops of orange and green food colouring

Cheesecake

• 3-4 digestive biscuits
• 1 tbsp melted/softened butter
• 1/4 cup cream cheese(I used Philadelphia)
• 1 tsp+ 1 tsp gelatin (for setting cheesecake in two layers)
• 2 tbsp cold water for blooming gelatin
• 2 tbsp powdered sugar
• Chopped Pista and Saffron threads for garnishing

Procedure :

Sandesh 
Take milk in a pan and bring it to a boil.
Mix in the lime juice or citric acid and stir till you see the milk curdling and the whey separating.
Turn off the flame and let it stand for 2 mins. Meanwhile prepare a vessel by placing a muslin cloth or use a colander.
Strain the mixture into the muslin cloth. I usually save the whey to use it to knead my dough for roti or use it while boiling dal.
Bring the sides of the muslin cloth together and hang it to drain excess liquid for 30 mins. This is the Chenna.
Take the chenna in a plate and knead it with the heel of your palm for 5-10 mins till you get a smooth and doughy texture. 
Keep half of the chenna aside to use it in the cheesecake.
Add sugar to the remaining half and mix well.
Divide into 2 equal halves and add few drops of orange and green food colour respectively. Mix well.
Make small round balls out of it and keep them aside.

Cheesecake 
Place the biscuits in a kitchen towel/cloth and crush them with a rolling pin. Gather in a bowl.
Add melted/softened butter and mix well. 
Press the biscuit mixture evenly on the base of the cookie cutter. Refrigerate to set for 1/2 hour.
Sprinkle 1 tsp gelatin over 1 tbsp cold water and let it sit for 5 mins till it gets spongy. 
Take the remaining chenna and mix it very well with the cream cheese and sugar. Divide this mixture in two parts and warm the mixture. It should not be too hot. It should be warm enough to dip your finger. I microwaved my mixture for 10-15 secs. Add the bloomed gelatin to it.
Place the green coloured sandesh balls on the set biscuit base.

Pour the gelatin mixed part of the mixture on top of it.

Refrigerate for an hour or till set.

Place the orange coloured sandesh balls on it.

Sprinkle 1 tsp gelatin over 1 tbsp cold water and let it sit for 5 mins till it gets spongy.  
Warm the remaining chenna-cream cheese mixture and add gelatin to it. Pour on top of the orange coloured sandesh and refrigerate for 2-3 hours for the entire cheesecake to set well.
Garnish with chopped pista and few threads of Saffron.

Slice and surprise with orange and green polks dot sandesh inside.

Happy Independence day to all of you
Amrita