Ramadan kareem! The blessed month is finally here!
We left Qom some days after Ramadan started to spend some time with our family back in Scandinavia, but I did get the chance to notice the "stop eating" alarm from the mosque! So practical! Made it so easy to know when to stop, while here we have to keep an eye on the watch to manage to stop at the right time.
In Qom things change when Ramadan arrives. A lot more religious events, big Quran circles in the halls of Bibi Massoma Qom shrine, sleeping routine changes to early up and early to bed and not to mention the opening hours for most shops changes! Now they close before the adhan for Maghrib prayer so the shopkeepers can rush home for iftar dinner, while normally shops are up till 9-10 pm in the summer. Since the temperature is high in Qom, and no water is allowed while fasting, we sadly didn't get to experience much of the Qomi Ramadan before leaving.
I will try to explain step by step how to make this (yummy) no-bake cake. After we moved to Qom, i was craving my sisters cheese cake, but since i couldn't find the same products
i felt lost. Then one day, i decided to just mix up something, and thats the journey to this recipe. After some few rounds with baking and adjustments, i am finally happy with the result.
Chocolate Cheese Cake
140-150 grams saghe tallai/ digestive biscuits
50 grams butter
150 grams cream cheese (Paneer khamei)
60 grams powdered sugar (Podre qand)
50 grams sour cream (Mast khamei)
45-50 ML heavy cream (Khame - normal pink one)
1 1/2 tablespoon podre khame mixed with milk into a paste
120 grams milk chocolate
30 grams dark chocolate (75 % + dark)
1 sheet of gelatine
Serves 6-8 people
You can buy podre khame from the baking stores. I know of three stores, dore shahr near kuche 23, bajak near madressa Imam Khomeini and Rohani about 2 minutes walk from Gulzar e Shuhadah.
I prefer heavy cream from kalleh brand.
Gelatine sheets can be found at the baking stores or at some bakeries.
5) Melt chocolate (if using a microwave, do 30 Seconds and mix till it's melted). Add to the cream cheese and yogurt mixture and give it a quick whipp. The chocolate shouldn't be hot.
I use Shoniz or Aidin chocolates for baking. You can find them in most of the local grocery stores.
I use cream cheese from the Kalleh brand in my baking.
I have found 3 brands who make sour cream, Manizan, Vijeh and Damdaran.
Have a blessed Ramadan and a joyful Eid!
Iltemas e dua