Falahari Cheesecake

No Bake, No Butter, 100% Vegan and Healthy dessert for Navratras Falahari Cheesecake

Preparation – 10-20 mins, Refrigerate – 30-40 mins, Makes – 4 (depending upon the size/shape you choose)

Ingredients :

  1. 2 small boiled Beetroot pureé
  2. 2 tbsp. Milk Powder
  3. ½ cup Barnyard Millet (Swang ke chawal / rice)
  4. ¼ cup grated Cottage Cheese (Paneer)
  5. ½ cup Water
  6. ½ cup Milk
  7. ¼ + ¼ cup Sugar
  8. 1 tsp Canola Oil
  9. 1+1 tsp. Cinnamon Powder

How to Prepare Falahari Cheesecake :

  1. Rice cheesecake :
    1. In a non-stick pan, bring water and milk to a boil
    2. Add rice and sugar, and cook for 5 mins
    3. Now add cinnamon powder and paneer and stir well
    4. Cook for 7-10 mins or until mixture thickens
    5. Remove from stove and allow it cool
  2. Beetroot Pudding :
    1. In another non-stick pan, add oil and beetroot
    2. Stir for 5-7 mins or until water evaporates
    3. Now add milk powder and sauté for 2 mins
    4. Then add sugar and cinnamon powder and cook until moisture evaporates and mixture starts to combine together
    5. Remove from flame and allow it cool

How to Serve Falahari Cheesecake :

  1. Take 2 serving glass or bowls
  2. First generously layer rice cheesecake in the glass
  3. Then spread beetroot pudding
  4. Now repeat cheesecake layer
  5. Finally let the creativity creates it’s way to spread beetroot pudding 🙂
  6. Heres’ your 100% Vegan cheesecake ready in no time. Serve it cold or at room temperature and enjoy the feast 🙂

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