A brief silence here on the blog… really doesn’t mean I haven’t been cooking or baking! I’ve been working on recipes that don’t always make it to the blog and unless you follow me on Twitter, Facebook, Instagram or Snapchat (yes, don’t ask, I seem to really like it so far; look up ‘tothettarika’). This No-bake Gulab Jamun Cheesecake, that’s made with agar-agar instead of gelatin, is a recipe I shot for The Quint and one such recipe that didn’t make it to the recipe collection here. But that’s about to change, because I’ve decided to be a bit more regular with updating the blog with recipes that I create elsewhere too.
A bit of an update before we dive into this awesome recipe – I’m super excited to be contributing two dishes to JW Marriott Mumbai Sahar’s ‘Monsoon Memoirs’ promotion. This is a specially curated menu where a bunch of us bloggers have contributed our favourite and most nostalgic recipes that remind us of the monsoon. Ekta and Joash from Choux Pastry Love, Shirin from Foodchants, Disha from A Perfect Fusion and Karishma from Hungry Forever came up with some amazing food too! We got together last weekend at the hotel and cooked up our monsoon favourites and now you can taste them too – from 24th June to 30th June. I loved that each of us contributed something so diverse for this menu- comfort food at its best.
Kashmiri Ristey, a yogurt-based meatball curry and Mango Kaffir Lime Tarts are the two things I’ve come up with. What do they have to do with the monsoon? They date back to my first monsoon in Mumbai, right after I’d spent the summer in Kashmir. The recipe for Ristey travelled back with us, but is one that was perfected by my Massi. Warm, thick and delicately spiced – you could eat this with rice or flaky paratha! When we made our way back to rain-soaked Mumbai, the season for Alphonso mangoes was over, but Mom would buy any variety she could get her hands on to feed this mango-crazy kid! So this tart filled with a Mango & Kaffir Lime Curd is a modern twist, a nod to my memory of devouring mangoes towards the end of their season. I really hope you will drop by to say hi and try this menu!
Now back to the Gulab Jamun Cheesecake – hung yogurt is a great option instead of mascarpone or cream cheese, and also helps balance out the sweetness of the Gulab Jamun. There’s no need to squeeze the syrup out of the Gulab Jamuns here. Agar Agar or Chinagrass is sold in almost every grocery store in India, just be sure to buy the non-flavoured one and since it’s usually in long strands, use a scissor to chop it into shorter ones before soaking in water. You can watch the video below AND click on this link for details of the recipe, measurements, etc. This will make one 6-inch pan worth of cheesecake.