This recipe borrows the flavour of gulab jamun and the format of a cheesecake, and bakes rather than deep fries the base to create a bite sized dessert that carries the same rose and cardamom notes we associate with the original, but at a fraction of the oil and sugar. Nutritional Benefits Hung curd and paneer bring protein and calcium while keeping the fat content lower than khoya based versions. Dates replace refined sugar as the primary sweetener and add fibre, so the bites sit better with a mid morning or post meal craving.
491 kcal
Calories
43.2 g
Protein
58.2 g
Carbs
11.6 g
Fat
Preheat the oven to 170 degrees Celsius and line a 12 cavity muffin tray with paper liners.
In a mixing bowl, whisk the hung curd and crumbled paneer together until smooth.
Add the whole wheat flour, chopped dates, milk, cardamom powder and rose water, and fold gently until the batter is even.
Spoon the mixture into the muffin liners, filling each about three quarters full.
Bake for 20 to 22 minutes, until the tops are set and lightly golden at the edges.
Cool to room temperature, then refrigerate for at least an hour before topping with chopped pistachios and almonds.
Summary
Baked Gulab Jamun Cheesecake Bites are created with portion control in mind. Each bite delivers the flavour memory of gulab jamun without the syrup, which makes it a practical option for anyone tracking sugar intake but unwilling to give up the taste of a classic.
