Gulab Jamun Cheesecake

In a bowl, combine the Gulab Jamun mix and milk to form a smooth, soft dough. Let it rest for 5 minutes.

Shape the dough into small, bite-sized balls. Heat oil in a deep pan and fry the balls on medium heat until they turn golden brown.

While the Gulab Jamuns are frying, make the sugar syrup. In a pot, bring sugar and water to a boil. Add cardamom powder, saffron, and rose water. Simmer for 5 minutes and remove from heat.

Once the Gulab Jamuns are fried, drop them into the warm sugar syrup and let them soak for at least 1 hour.

Crush the digestive biscuits or graham crackers into fine crumbs. Mix the melted butter into the crumbs until combined.

Press the crumb mixture firmly into the bottom of a springform pan or a regular round pan. Refrigerate for 20 minutes to let it set.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add condensed milk, heavy cream, vanilla extract, lemon juice, and cardamom powder. Beat until the mixture is smooth.

Pour half of the cream cheese filling over the prepared biscuit base. Arrange some of the soaked Gulab Jamuns (cut in halves if too large) on top of the filling. Then pour the remaining cream cheese mixture over the Gulab Jamuns, making sure they are fully covered.

Let the cheesecake chill in the refrigerator for at least 6 hours or preferably overnight, so it sets well.

Before serving, decorate the top with chopped pistachios, almonds, rose petals, and saffron strands.

Slice the cheesecake and serve it cold. Each bite will have the rich flavor of Gulab Jamun mixed with the creamy goodness of the cheesecake!