Friday, 28 October 2016

Mawa (Koya) Cheese Cake

I’m posting after two months! Yes, it had been quite long and many thanks for those who sent mail, asking about my wellbeing.  The reason being not posting is a change in life style (diet). After switching into HFLC diet, I restrict myself to bake breads, cookies and cakes. 

Now days, I bake rarely with very little quantity. In order cut carbohydrates, which is the root cause for all the modern day diseases.

When my husband began to practice HFLC a year ago, I was bit scared and worried. But, to my surprise he lost about 20kg and manages to shrink his waist size from 38 inches to 31 inches! Unbelievable right !!.  HFLC is just not only for weight loss, also other numerous health benefit associated with it. He just started the blog to share his findings.

After seeing the incredible results, I also switched into HFLC diet and lost about 10 Kg weight and decided to continue for the rest of the life. I restrict my carbohydrate intake less then or around 50g per day. Before it was about 250-300 grams per day! Most important part is, I started to enjoy the meat, butter, cheese, ghee and eggs without any guilty. What a turn around!

On the account of Diwali, wanted to relax a bit on the diet (after all diwali is all about lights & sweets) so decided to make mawa cheese cake, it’s a no bake version made with high fat with reasonable sugar content. 
Ingredient(s)  :   1 ½ cup of full fat cream cheese   ;   1 cup of mawa or koya (homemade ) ;      1/2 cup of whipped cream   ;   1/4 tsp of cardamom powder   ;   10 no’s of  almond chopped    10 no’s of pistachio soaked, skin removed and chopped   ;    ½ cup of sugar

For cake base :  8 cookies      ;     1 tbsp of melted butter  (either you buy cookie from shop or choose any one from here)
Cake base preparation procedure :  In a food processor crush the cookies  until it resembles like breadcrumbs. Add melted butter and process until it combined. 
Spread the mixture evenly into the 15cm cheese cake pan by pressing firmly. Refrigerate for 30 – 45 minutes.

Meanwhile, let’s do the Mawa or koya, Boil the whole milk (750 ml) and heavy or whipped cream (250 ml) cream in a wide, thick bottom pan. Reduce flame to medium to low and allow the mixture to reduce, 1/3 of its original quantity.  {Thick milk layer (Milk skin or lactoderm) forms over the top, using the spatula give a gentle whisk and continue to simmer}. Allow to cool to room temperature.

Cheese cake preparation : Using an electric mixer, beat cream cheese and sugar until it becomes smooth mixture. Run the mixer at med-speed, add cardamom powder. Gradually add mawa or koya and continue to beat until combined. Finally add whipped cream, chopped almonds and half portion of pistachio, combine well.

Pour the prepared Chease-mawa-cream  mixture on the cookies base, prepared earlier. Smooth the top and sides with a spatula. Sprinkle the remaining pistachios on top and refrigerate for about 4 hours. 

Sever chill and celebrate the diwali with Mawa (Koya) Cheese Cake.