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  1. Grind the paneer, Thandai syrup, sugar and curd together till smooth. Can add a little cream or milk if having difficulty grinding. Keep it in the fridge to chill.
  2. Fold in the whipped cream into the cheesecake mixture till smooth.
  3. Take a glass or bowl and layer the jalebis at the bottom. Now spoon in the thandai cheesecake mix and smoothen it. Pour in the Kesar Elaichi syrup on the top. Garnish with Amond slivers and top it up with a Jalebi. Serve Chilled.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

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I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!