Gulab Jamun Cheesecake

For gulab jamun

• Knead condensed milk, paneer, maida, and baking powder with ghee to a smooth dough
• Make sugar syrup with the sugar and water
• Heat ghee in a Kadai
• Roll out the paneer mixture into round shapes and deep fry on medium heat till golden brown
• Soak in syrup

For the whole cheesecake

• Mix the ingredients for the cookie base and press them into a round tin of 8 inches in diameter
• Place the gulab jamun all around the pan in a circular manner and leave it in the fridge for 30 minutes
• Bloom the gelatine and water for 5 minutes and then place in the microwave for short bursts till you can get a clear solution
• Cream the cheese and sugar till smooth
• Add the cream, rose water, cardamom, lemon juice, and gelatine in a thin stream and blend
• Pour mixture into the cookie base and let it chill 4 hours or overnight
• For decoration, place cut Gulab Jamun on the top and garnish with pista and rose petals