Step-by-Step Guide

Preparing the Gulab Jamun:

1. Make the Sugar Syrup:

   • In a saucepan, combine 200g of sugar and 200ml of water. Heat until the sugar dissolves completely.
   • Add the crushed cardamom pods and saffron strands. Let it simmer for 5-7 minutes.
   • Turn off the heat and add rose water. Set aside.

2. Prepare the Dough:

   • In a bowl, mix the milk powder, all-purpose flour, and baking soda.
   • Add ghee and mix until the mixture resembles breadcrumbs.
   • Gradually add milk to form a soft dough. Avoid over-kneading.

3. Shape and Fry:

   • Divide the dough into small, equal-sized balls.
   • Heat oil in a pan over medium heat. Fry the balls until golden brown.
   • Soak the fried balls in the prepared sugar syrup. Let them soak for at least 2 hours.

Preparing the Cheesecake:

1. Make the Base:

   • Mix the crushed digestive biscuits with melted butter in a bowl until well combined.
   • Press the mixture into the bottom of a springform pan to form an even layer. Refrigerate while preparing the filling.

2. Prepare the Filling:

   • Preheat the oven to 160°C (320°F).
   • In a large mixing bowl, beat the cream cheese and sugar until smooth.
   • Add condensed milk, Greek yogurt, and vanilla extract. Mix until combined.
   • Add eggs, one at a time, beating well after each addition.
   • Fold in the all-purpose flour until the mixture is smooth and creamy.

3. Assemble the Cheesecake:

   • Pour half of the cheesecake filling over the prepared base.
   • Arrange the soaked gulab jamuns over the filling.
   • Pour the remaining cheesecake mixture over the gulab jamuns.

4. Bake:

   • Place the springform pan in a larger baking dish. Fill the dish with hot water halfway up the sides of the pan (water bath).
   • Bake for 60-70 minutes or until the edges are set but the center still has a slight wobble.

5. Cool and Chill:

   • Remove the cheesecake from the oven and let it cool to room temperature.
   • Refrigerate for at least 4 hours or overnight for best results.

Garnish and Serve:

6. Garnish:

   • Before serving, garnish with crushed pistachios and edible rose petals for a touch of elegance.