Follow these steps for perfect results
Agar agar
dissolved in water
Hung Curd (Greek Yogurt)
strained
Paneer (Homemade Cottage Cheese)
blended
Betel leaves (paan)
rolled into cones
Water
for dissolving agar agar
Gulkand
mixed in
Vanilla Extract
mixed in
Caster Sugar
mixed in
Fresh cream
mixed in
Dissolve the gelatin or agar agar in water and set aside.
Blend paneer and hung curd until smooth.
In a bowl, mix the paneer mixture with fresh cream, sugar, and vanilla extract.
Add gulkand and stir well.
Pour in the bloomed gelatin and water mixture.
Refrigerate for 20-25 minutes until semi-set.
Prepare betel leaves by rolling them into cones and securing with toothpicks.
Stir the cheesecake mixture to ensure even consistency.
Transfer the mixture to a piping bag.
Fill the betel leaf cones with the cheesecake mixture.
Refrigerate again for 20 minutes until fully set.
Garnish with shaved coconut or a cherry and serve.
Expert advice for the best results
Ensure the hung curd is thick to prevent a runny cheesecake.
Adjust the amount of sugar based on your preference.
Use fresh, high-quality paan leaves for the best flavor.
Everything you need to know before you start
15 mins
Can be made a day in advance.
Serve chilled in paan leaf cones, garnished with shredded coconut or a cherry.
Serve as a dessert after a meal.
Serve as an evening snack.
Pairs well with the sweet and creamy flavors.
Discover the story behind this recipe
Paan is a traditional Indian after-meal digestive and breath freshener, often associated with celebrations and special occasions.
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