Semiha K Mohammed

02/11/2026

Two favourites, one delicious dessert!

These Gulab Jamun Cheesecake Cups bring together creamy, saffron and cardamom-infused cheesecake with the sweetness of gulab jamun and a buttery biscuit base. A little fusion dessert that's sure to be a hit at your festive gatherings!

Give these a try and let me know what you think!

Ingredients

Biscuit base

125g Biscoff or digestive biscuits, crushed

45g Lurpak Arabia unsalted butter, melted

Cheesecake filling

250g cream cheese, softened

½ cup condensed milk

60g white chocolate, melted and cooled

½ tsp saffron extract

¼–½ tsp cardamom powder

150ml whipping cream

Topping

8–10 gulab jamuns

Slivered pistachios

Dried rose petals

Gold leaf

Method

Mix the crushed biscuits with melted Lurpak butter. Divide between individual cups and press down firmly to create the base.

Beat the cream cheese until smooth. Add condensed milk, melted white chocolate, saffron extract and cardamom powder. Mix until well combined.

In a separate bowl, whip the whipping cream until soft peaks form. Gently fold it into the cheesecake mixture.

Refrigerate the filling while preparing the remaining ingredients.

Pipe or spoon the cheesecake filling over the biscuit base.

Place a gulab jamun on top of each cup.

Garnish with slivered pistachios, rose petals and gold leaf.

Refrigerate for at least 6 hours or overnight until set.

02/11/2026

Two favourites, one delicious dessert!
These Gulab Jamun Cheesecake Cups bring together creamy, saffron and cardamom-infused cheesecake with the sweetness of gulab jamun and a buttery biscuit base. A little fusion dessert that's sure to be a hit at your festive gatherings!

Give these a try and let me know what you think!

Ingredients

Biscuit base

125g Biscoff or digestive biscuits, crushed

45g Lurpak Arabia unsalted butter, melted

Cheesecake filling

250g cream cheese, softened

½ cup condensed milk

60g white chocolate, melted and cooled

½ tsp saffron extract

¼–½ tsp cardamom powder

150ml whipping cream

Topping

8–10 gulab jamuns

Slivered pistachios

Dried rose petals

Gold leaf

Method

Mix the crushed biscuits with melted Lurpak butter. Divide between individual cups and press down firmly to create the base.

Beat the cream cheese until smooth. Add condensed milk, melted white chocolate, saffron extract and cardamom powder. Mix until well combined.

In a separate bowl, whip the whipping cream until soft peaks form. Gently fold it into the cheesecake mixture.

Refrigerate the filling while preparing the remaining ingredients.

Pipe or spoon the cheesecake filling over the biscuit base.

Place a gulab jamun on top of each cup.

Garnish with slivered pistachios, rose petals and gold leaf.

Refrigerate for at least 6 hours or overnight until set.

02/11/2026

Two favourites, one delicious dessert!
These Gulab Jamun Cheesecake Cups bring together creamy, saffron and cardamom-infused cheesecake with the sweetness of gulab jamun and a buttery biscuit base. A little fusion dessert that's sure to be a hit at your festive gatherings!

Give these a try and let me know what you think!

Ingredients

Biscuit base

- 125g Biscoff or digestive biscuits, crushed
- 45g Lurpak Arabia unsalted butter, melted

Cheesecake filling

- 250g cream cheese, softened
- ½ cup condensed milk
- 60g white chocolate, melted and cooled
- ½ tsp saffron extract
- ¼–½ tsp cardamom powder
- 150ml whipping cream

Topping

- 8–10 gulab jamuns
- Slivered pistachios
- Dried rose petals
- Gold leaf

Method

1. Mix the crushed biscuits with melted Lurpak butter. Divide between individual cups and press down firmly to create the base.
2. Beat the cream cheese until smooth. Add condensed milk, melted white chocolate, saffron extract and cardamom powder. Mix until well combined.
3. In a separate bowl, whip the whipping cream until soft peaks form. Gently fold it into the cheesecake mixture.
4. Refrigerate the filling while preparing the remaining ingredients.
5. Pipe or spoon the cheesecake filling over the biscuit base.
6. Place a gulab jamun on top of each cup.
7. Garnish with slivered pistachios, rose petals and gold leaf.
8. Refrigerate for at least 6 hours or overnight until set.

01/11/2026

31/10/2026

A fun twist on a classic gulab jamun, perfect for the festive season!

Mini gulab jamun croissants? Such a fun idea! I made a mini version using ready-made gulab jamun mix, and it actually worked!

Original idea by

Method:

Prepare the dough as instructed on the package.

Add a little ghee at the end and knead well.

Roll the dough into a thin rectangle, similar to croissant dough.

Cut into long strips and make diagonal slits along each strip.

Roll each strip tightly into a small log shape.

Seal the ends properly, then gently press and roll between your palms so everything sticks together and doesn't open while frying.

Deep fry on low heat until golden brown.

Prepare sugar syrup and soak while still warm.

31/10/2026

A fun twist on a classic gulab jamun, perfect for the festive season!

Mini gulab jamun croissants? Such a fun idea! I made a mini version using ready-made gulab jamun mix, and it actually worked!

Original idea by Joe the Tourier

Method:

Prepare the dough as instructed on the package.

Add a little ghee at the end and knead well.

Roll the dough into a thin rectangle, similar to croissant dough.

Cut into long strips and make diagonal slits along each strip.

Roll each strip tightly into a small log shape.

Seal the ends properly, then gently press and roll between your palms so everything sticks together and doesn't open while frying.

Deep fry on low heat until golden brown.

Prepare sugar syrup and soak while still warm.

29/10/2026

Hot chocolate pudding is trending, so here's one I made 3 years ago!

This dessert is so easy to put together. Just layer chocolate cake, chocolate milk, chocolate sauce, berries and nuts, and you're done!

I used boxed chocolate cake mix, but you can use any store-bought chocolate cake. For the sauce, simply melt chocolate pieces with heavy cream.

Would you try this?

26/10/2026

Autumn Apple & Pear Salad 🍁🍂🍎🍐

Crisp apples, juicy pears, crunchy walnuts, sweet raisins and creamy feta tossed in a simple olive oil and pomegranate molasses dressing. Such a lovely salad for autumn!

Ingredients

- 1 apple, sliced
- 1 pear, sliced
- 4 cups chopped lettuce
- ⅓ cup chopped walnuts
- ⅓ cup raisins
- ½ cup crumbled feta

Dressing

- 3 tbsp olive oil
- 1 tbsp pomegranate molasses
- Juice of ½ lemon

Mix the dressing ingredients, drizzle over the salad and toss everything together. Adjust the quantities to your taste.

Follow Semiha Mohammed for more recipes.

26/10/2026

finally gave in to the trend and omg… it’s SO much better than I imagined 🤤

Have you tried it yet? If not, this is your sign to try it!

Chocolate Chip Cookie Balls 🍪🍫

Ingredients

- 100g softened butter
- 130g brown sugar
- 1 egg
- 1 tsp vanilla
- 230g flour
- 100g chocolate chips
- 100g chocolate, melted

Method

1. Mix the softened butter and brown sugar until creamy. Add the egg and vanilla and mix until well combined.
2. Sift in the flour and mix until you have a soft cookie dough. Fold in the chocolate chips.
3. Roll the dough into small balls and place them into a semi-sphere silicone mould, gently pressing them in.
4. Bake at 180°C for 13 minutes, or air fry at 180°C for 8 minutes.
5. Let the cookies cool completely before gently removing them from the mould. Wash and dry the mould.
6. Melt the chocolate and spoon a little into each cavity of the mould. Place the cooled cookie balls back into the mould while the chocolate is still melted, allowing the chocolate to coat the bottom and sides.
7. Let the chocolate set completely, then carefully pop the cookie balls out of the mould.
8. Store in an airtight container and enjoy within 3 days.