The idea was simple: take the beloved gulab jamun — soft, syrup-soaked milk dumplings — and place them inside a creamy New York-style cheesecake. The result was electric.
The base is crushed digestive biscuits with desi ghee. The filling is a classic cream cheese batter, baked low and slow. While still warm, we press three full gulab jamuns into the top and let the syrup seep into the filling as it cools overnight.
