Eggless Gulab Jamun Cupcake

I was actually looking for eggless Gila jamun cake for a friend of mine. Did some enquiries with few bakers friends and none are baking eggless gulab jamun cake. That the time I thought why not I try baking one and the outcome is this gorgeous cuppies. Since I'm the one who in-charge of the turn out in my kitchen instead ordinary of gulab jamun cake baked eggless mini gulab jamun cheesecake.

This is baked cheesecake,yet to try the no-bake version but I'm sure both are equally good. I have some leftover Oreo cookies crumb which I used as base this delicious cake which enhance the richness in flavor. Digestive biscuit or oats cookies crumbs works well too. In my case,  the Oreo crumbs add flavours and the colour contrast of beautiful black and yellow. Admire the royal yellow in my cupcake? Credit goes to the saffron soaked milk..a little goes a long way in this recipe.

You may use store bought or homemade gulab jamun just make sure to get the best jamun in the market for the ultimate taste. The cake has almost all the elements of gulab jamun which made it into fusion dessert. Perfect to serve for festivies seasons for family and friends and definitely an eye catcher on any desserts table. 

Ingredients 

For The Crust 

1/2 cup Oreo cookies crumb

1/4 cup melted butter

For The Cheesecake Filling

1/2 cup cream cheese,room temperature 

3/4 cup condensed milk

1/2 cup heavy cream

12 gulab jamun 

1 tsp rose water

1 tbsp lemon juice

1 tbsp warm milk

Pinch of saffron strands 

2 tbsp chopped pistachio 

Rose petals for garnishing 

Silver foils

Methods 

For The Crust

Preheat oven at 170'c and line a 12 hole cupcake tray with cupcake liners.  

Combine Oreo cookies crumb and butter. Mix well and spoon out 2 tablespoon and press firmly into the prepared cupcake liners. Bake for 10-12 minutes. Remove from oven and let it to cool.

For The Filling

In a small bowl add warm milk and saffron, stir and keep it aside. 

Using a hand or stand mixer beat the cream cheese for 30 seconds. Add the condensed milk and heavy. Beat till fluffy.

Beat in lemon juice,saffron milk and rose water. Beat till combined and do not overmix.

Pour the batter equally into the pre-baked biscuits layer of the  cupcake liners. Place the gulab jamun in the center of the cupcake.

Bake at 20-22 minutes in 165'C oven. Switch off the oven and let cake sit inside of the oven for 30-35 minutes.

Cool them completely before refrigerate for 3 hours. 

Garnish with chopped pistachio,silver foils and rose petals before serving.