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)
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.
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)