Tasty Tuesday @ Kaju Katli Cheesecake
There is this one Indian sweet whose name is enough to make you drool. Yes, it’s the Kaju Katli.
Now wouldn’t it be a win-win situation if you can make a kaju katli cheesecake?
So leave what you are doing and watch this genius recipe of the Kaju Katli Cheesecake.
The preparation method is as easy as they come and you will be mighty pleased
with the outcome.
Once you have watched the recipe, you can get the ingredients, make the cheesecake and Viola; you will have one of the best fusion desserts ever. And while you are at it, why don’t
you send us the pics of the delectable Kaju Katli Cheesecake that you have made.
Ingredients:
25 ml Dlecta Milk
55 gm Dlecta Butter ([ Ссылка ])
100 gms Marie Biscuit
300 gm Dlecta Cream Cheese ([ Ссылка ])
75 gm Castor Sugar
15 gm Dlecta Egg Re-Placer Concentrate
20 gm Corn Flour
10 gm Pista Flakes
Kewra Essence
80 gm Dlecta Fresh Cream ([ Ссылка ])
10 Kaju Katli Pieces
Water
Process:
Step 1: Heat a pan and add Dlecta Milk in it
Step 2: Cook well
Step 3: Take another pan and heat butter on it
Step 4: Take marie biscuit and grind it to powder
Step 5: Pour the melted butter in the bowl containing ground biscuit and mix it
Step 6: Take a mould and shift the biscuit mix to the mould and allow it to chill in the fridge for 30 minutes
Step 7: Take cream cheese in a container, add castor sugar tp it and whisk it.
Step 8 : Add Dlecta Egg Replacer Concentrate, corn flour to it and mix well.
Step 19 : Add the cooked Dlecta milk to the mixture.
Step 10: Add the pista flakes to the mixture along with few drops of kewra essence
Step 11 : Add Dlecta Fresh Cream, mix well and keep aside
Step 12: Now place 10 pcs of kaju katli in to the mold containing ground chilled biscuit base
Step 13: Pour the cream cheese mixture to the mould, properly level the mixture in the mould
Step 14: Bake at 160 degree celcius fro 60 minutes.
Step 15 : Take it out from the mould
Step 16 : Kaju Katli Cheesecake is ready to serve.
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Sarawagi Group was incepted in Nepal, during the mid 20th century. It was incorporated as a general trader in Agro Commodity & Cloth Merchants. In 1949 A.D. Late Gharsiram Sarawagi, expanded the business in to Soap manufacturing followed by Timber, Rice, Dal & Oil. In 1965, our former Chairman Chiranjiwi Sarawagi got involved with the soap industry. Alongside, he supported the expansion of the trading business. Eventually, he forayed into the social sector and went on to the become the Governor of Lions Club International 325B district. Following his father’s footsteps, our Managing Director, Vijay Sarawagi, joined business in 1986, later expanding the group to manufacture carpet & PU foam.
In 1992, Executive Director Ajay Sarawagi joined the business with a new perspective of exploring Industrial Trading. He envisioned the need for a portfolio of products in the food and beverage industry when he stumbled across plastic crates in an exhibition. There has been no looking back ever since.
Sarawagi Group has been in the food business for over 2 decades now. The group has met an enormous leap of success through innovative and brilliant leadership of the present management. It is only because of their passion to support the development of the food and beverage industry that has resulted in this brand.
We represent many companies of international repute, who have been a part of this journey. Backed up by our food experts and sales team, our three offices cater to our valued clients all over Nepal.
Sarawagi Group comprises 4 distinct companies:
1) Trishul Trade Links
2) Sarawagi Group
3) Trishul Ancillary Products and Packaging
4) Bakers' Creation
Keep visiting our YouTube Channel for more such amazing, easy to make and delicious recipes.
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