Paan biscuit pudding cheesecake jars

Paan biscuit pudding cheesecake jars - festive, colorful, easy and super delicious dessert inspired by my love for meetha paan! This dessert is made with paan infused cream cheese mousse, mukhwaas , desiccated coconut, tutti fruit and parle G biscuit. Yes you heard me right Parle G biscuit ! It's a simple no-bake dessert which comes together quickly and tastes dangerously delicious. So delectable yet so easy to make! Every spoonful of this dessert is sweet, slightly tangy, crunchy with the freshness of saunf and subtle paan flavour.

This is one of the best fusion dessert I have ever tried . I seriously had my doubts if paan flavor would go well with cream cheese but Voila! It worked like magic and tastes divine! The best part is I have used home made paan syrup in this dessert which can be easily made with paan (betel) leaves.

Festive season is here and nothing better than making home made desserts for your family and friends. This year has been all about fusion desserts and biscuit pudding and my recent poll on Instagram proved me right! So here I am combining both these trends together and sharing this vibrant dessert.

Speaking of fusion desserts , so many of you have sent me pictures of Rose caramel and pistachio biscuit burfi I shared before Rakhi. If you are into chocolate then Instant Chocolate and date ladoos are a must try! Even Mini kesar pista and white chocolate tart and Paan and Rose trifle jars I shared last Diwali have been receiving so much love from you all 😊

Paan biscuit pudding cheesecake mousse jars - perfect easy fusion dessert for festive occassion of Diwali!

Diet: Vegetarian

Serving: Makes 3-4 jars

Ingredients

Biscuit layer-

16 parle G biscuits/Digestive

3 Tbsp roohafza/rose syrup

1 Tbsp water

2 tsp butter

Rose pink/Red liquid food colour - few drops

Paan cheesecake mousse-

1/2 cup cream cheese ( I used Delecta)

1 cup whipped cream (made with1/4th cup heavy whipping cream/non dairy whipping cream - I

used Topolite sweetened non-dairy cream)

2 Tbsp icing sugar ( Add more icing sugar if using dairy cream)

4 Paan leaves- stem removed and chopped

2 Tbsp water

1 Tbsp sugar

Green liquid food colout- few drops (optional)

3-4 Tbsp desicated coconut

3-4 tbsp mukhwaas

1-2 additional paan leaves - thinly sliced

1-2 Tbsp tutti frutti (optional)

Paan cherry (optional)

Method

Biscuit pudding-->>

Combine roohafza, water and butter together in a small pan and cook for 5 mins on low heat. Let it cool down

Break each Parle G biscuit into 4 parts. Mix 2-3 drops of red food colour in roohafza mixture and then drizzle over biscuits. Carefully mix so that biscuits don't become mushy and then divide biscuits between 3-4 jars and gently press down with spoon to even the layer.

Refrigerate for 30 minutes.

Paan cheesecake mousse-->>

Begin by making paan syrup. Grind chopped paan leaves with water as fine as you can.

Strain it and then cook on low heat with sugar until the liquid content becomes quite thick.

Take off heat and set aside to cool.

Whisk cream cheese, paan syrup and icing sugar until combined and set aside.

Whisk heavy cream or non dairy cream till stiff speaks form and then gently fold in cream cheese mixture to complete making the cheesecake mousse. (Add few drops of green colour (this is optional))

Assembling the jars:

Take jars our of refrigerator and sprinkle desiccated coconut followed by mukhwaas and some thinly sliced paan leaves.

Next, generously add paan cheesecake mousse with the help of a spoon.

Garnish with mukhwaas, chopped paan leaves and paan cherry.

Chill for atleast 1 hour and serve.

Additional notes:

1.Cream cheese can be substituted with overnight hung yogurt.

2.You can also use home-made cream cheese and refer the recipe of No bake chocolate cheesecake for making it.( 100 gms of paneer would be enough for this recipe- blend with some cheese spread and tiny amount of milk)