Looking for vegetarian dessert recipes? Try this gelatin-free strawberry cheesecake recipe that's sure to make kids and grownups drool.
1 and halftbspagar-agar
For the bottom layer:
Powder the biscuits. (You can use a mixer, or you can crumble and roll a rolling pin on the biscuits if you want the pieces to be a bit crunchy.)
Add melted butter, and mix it well with the powdered biscuits.
Press the mixture evenly on the base of glasses or bowls in which you plan to serve the cakes.
Keep the glasses/bowls in a fridge for 15 minutes to allow the mixture to set.
For the middle layer:
Soak agar-agar in water for 10 minutes. (Soak 1 tbsp agar-agar in one bowl and half tbsp in another bowl.)
Use a blender to make a smooth paste of paneer, sugar, and hung curd.
Heat a pan, add fresh cream, and then turn off heat when the cream becomes hot. (Don't let it come to a boil.)
Add the paneer, sugar, and hung curd paste.
Give the mixture a good stir to mix the ingredients properly.
Heat another pan, add water and agar-agar from the 1 tbsp bowl.
Bring the water to a boil till the agar-agar dissolves and the water becomes a bit thick.
Add the dissolved agar-agar to the fresh cream, paneer, sugar, and hung curd mixture. (The mixture needs to be warm at the time of adding agar-agar. Else, the layer will not set properly.)
Pour the mixture over biscuit crust and let it set in the fridge for an hour.
For the top layer:
Boil the soaked agar-agar from the half tbsp bowl in some water, and when it dissolves, add 2 tbsp sugar. (Amala writes: I didn't add sugar because I like the tangy taste of fresh strawberries, then the sweetness in between and crispy crust at the bottom. Since kids may not like tangy taste you can add sugar if needed.)
Turn off heat, allow the mixture to cool, and then add strawberry puree.
Pour the mixture on top the filling in the glasses/bowls and keep them in the fridge to set for half an hour.
*Agar-agar is also known as agar. It is a vegetarian substitute for gelatin.