Recipe by : Supriya Upadhye
Rabri (thick and sweetened milk) is a much-loved, traditional, Indian sweet.
I wanted to give it a ‘western’ make over; so I created this rabri cheesecake. The result looked and tasted awesome too.
The rich and crunchy cheesecake base beautifully compliments the creamy, rabri !
For the cheesecake
0.75 cup rabri plus 2 tbsp of rabri from 1 litre Milk (full fat)
2 tbsp of Cream Cheese
1 tbsp Custard Powder
A pinch of Saffron
For the base
4-5 Parle G Glucose Biscuits
2 tbsp of Butter (melted)
1 tsp of Green Cardamom Powder
1 tbsp Pistachios and Blueberries
Saffron Cardamom Syrup
- To make the base, add butter and some green cardamom powder to crushed biscuits. Pour this into a disposable, aluminium container and press down mixture. Even it out and keep in the freezer for 10 to 15 minutes.
- Make rabri by boiling the milk till it reduces to half of the quantity, and to this add about half cup of sugar. Take the prepared rabri in a bowl . To this add cream cheese and custard powder, and mix well. Ensure there are no lumps.
- Remove the biscuit base from the freezer and pour the rabri mixture over.
- Place the mould in a baking tray. Fill the tray with some water. Bake this in a pre-heated oven for 20-25 minutes, till it’s well cooked. Check with tooth pick.
- Allow the mixture to cool and then keep it in the fridge.
Once set, I used a cookie cutter to cut it into pieces and served on a plate. I garnished it using pistachios, saffron, kesar elaichi syrup and blueberries.