For the second day, I have a cheese cake recipe for you. You might be wondering what a cheese cake is doing in frozen treats! But yes, I have this frozen cheese cake with a cake base instead of a biscuit base. When I made a cheese cake with veg gelatin, I had some problems setting it. I think the veg gelatin I use doesn’t work in cheese cakes. I was experimenting with different combinations and this was one such combination. At first it set very nicely, but once out of fridge it kind of collapsed. That is when I got the idea of freezing it. I have read some recipes for frozen cheese cakes, so I tried using that for this recipe. It tasted so much like ice cream and it was so soft, I think it was because of the veg gelatin in it.
This is one of the most important points to be learned before you start baking. If you have started baking cakes, then you must be familiar with the cakes sticking to the bottom and coming out of the tin in pieces. A very simple technique to make your cake tin non stick is by greasing, lining and dusting the tin before adding the batter. Every baker has a method which works out for them and these are the methods I use which gives 100% results. Some use oil, some apply butter and some go for store bought pan release spray. In this post I will talk about two methods, one with butter, flour and parchment while the second one is with home made pan release. If you are a regular reader, then you might be familiar with my home made pan release post. In this post I will show you how I use it practically. I have made a video for both the methods. Take a look. If you like it, then give a thumbs up for my video, subscribe to my channel and share it with friends.
After four weeks of different categories, I am at the final week of Cooking Carnival for which I chose Frozen treats as the theme. I do make popsicles often. And my daughter loves them. Do check my Ice Cream page for more interesting recipes for ice creams. Before even deciding upon the frozen treats, I made this beet popsicle but as no one loved it except for me, I just kept it in my draft folder. Once I decided on the theme, I thought of featuring it here. I am sure there are so many beetroot lovers out there and this is indeed a nice treat for them.
When you read the title, you might think that it is a baked cake 9like the hot milk cake), but no, you are mistaken, it is a milk sweet from Uttar Pradesh. Even I mistook the name for some cake when I first saw this at Nishamadhulika. But when I saw how it is made, I immediately bookmarked it, but never got a chance to make it until now. Think of this as a cousing to kalakand. For kalakand, we cook paneer, mawa and sugar but it is set when it is soft and white in colour, but for the milk cake, milk is reduced to thick consistency like mawa, then lemon juice is added to curdle the mixture and then sugar uis added and cooked until dry. So the result is a deep browned sweet, which is slightly tangy and absolutely delicious.
While preparing the dishes for this BM, I was on a cooking spree. I completed three dishes a day during the last week of August. And on the day I made Kala Jamums, I also made these Channar Puli. This is a Bengali sweet made with paneer. Though some posts say that it is gulab jamun made with paneer, I felt that it tasted different with more flour in the recipe. I saw this first at milkmaid website. The recipe uses sweetened condensed milk in the dough and uses comparatively larger amount of maida.