To a flat bottom basin add paneer/cottage cheese, all-purpose flour, semolina, powdered sugar, baking powder, baking soda, and clarified butter. Mix with hands to form a dough. Rub the dough between the palms of your hand and the surface of the basin to smoothen the paneer. Keep rubbing until a smooth dough is formed. If the dough is too dry add 2-3 tbsp of water/milk.

Rub some butter/ghee/oil on the palms and fingers of your hands. Then roll the dough using your palms to form balls. The surface of the balls shouldn’t have cracks otherwise the balls will break while frying. Cover the balls with a damp cloth till further use.

Fry the balls in hot vegetable oil on low heat. Keep on stirring till the balls achieve a golden brown colour. Remove the balls from the hot oil and place on tissue paper to remove excess oil.

In a saucepan add sugar, water, and cardamom. Cook on medium heat till sugar dissolves. Lower the flame and let the syrup simmer for 5-7 minutes. Remove from the heat.

Add the fried gulab jamuns to the sugar syrup. Cover the saucepan with a lid and let the gulab jamuns soak in the syrup for at least 2 hours.

After 2 hours remove the gulab jamuns from the syrup. You can cut them in half if you wish.

Grease and line (with baking/parchment/butter paper) a 7-inch spring form pan.

Use a rolling pin, food processor, or blender to grind digestive/glucose biscuits into fine crumbs. Pour into a medium bowl and stir in the softened butter, 2 tbsp pre-made sugar syrup, and salt. When the mixture is pressed between hands it should hold its shape.

Pour into the prepared springform pan. Use a flat bottom cup or your hands to pat the crumbs down into the bottom and sides to make a compact crust.

Place the base in freezer till further use or Bake in a preheated oven at 180℃/350℉ for 5-7 minutes till the colour slightly changes to a darker shade. Remove from the oven and allow the crust to cool as you prepare the filling.

In a small saucepan pour ¼ cup of pre-made sugar syrup. Heat till it boils. Remove from heat and add agar-agar. Whisk till properly combined. Set aside to cool down.

Using a hand or stand mixer, beat the heavy cream. Add powdered sugar a little at a time while beating. Beat till cream thickens.

Add the cream cheese and beat until smooth and creamy.

Add the agar-agar mixture and beat till well incorporated.

Place gulab jamuns across the cheesecake base.

Pour the cream cheese mixture and smooth the surface with a spatula. Cover with a cling film and place in the fridge for at least 8 hours or overnight.

Remove from the fridge. Carefully remove the cake from the spring form pan. Place the remaining gulab jamuns on top and sprinkle chopped pistachios over the cake. Use a clean sharp knife to slice the cheesecake.