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 :
- 2 small boiled Beetroot pureé
- 2 tbsp. Milk Powder
- ½ cup Barnyard Millet (Swang ke chawal / rice)
- ¼ cup grated Cottage Cheese (Paneer)
- ½ cup Water
- ½ cup Milk
- ¼ + ¼ cup Sugar
- 1 tsp Canola Oil
- 1+1 tsp. Cinnamon Powder
How to Prepare Falahari Cheesecake :
- Rice cheesecake :
- In a non-stick pan, bring water and milk to a boil
- Add rice and sugar, and cook for 5 mins
- Now add cinnamon powder and paneer and stir well
- Cook for 7-10 mins or until mixture thickens
- Remove from stove and allow it cool
- Beetroot Pudding :
- In another non-stick pan, add oil and beetroot
- Stir for 5-7 mins or until water evaporates
- Now add milk powder and sauté for 2 mins
- Then add sugar and cinnamon powder and cook until moisture evaporates and mixture starts to combine together
- Remove from flame and allow it cool
How to Serve Falahari Cheesecake :
- Take 2 serving glass or bowls
- First generously layer rice cheesecake in the glass
- Then spread beetroot pudding
- Now repeat cheesecake layer
- Finally let the creativity creates it’s way to spread beetroot pudding 🙂
- Heres’ your 100% Vegan cheesecake ready in no time. Serve it cold or at room temperature and enjoy the feast 🙂