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    Whisk Affair » Recipes » Indian Sweets & desserts » Motichoor Rabri Parfait

    Published: Oct 15, 2015 | Last Updated On: Jun 23, 2020 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Motichoor Rabri Parfait

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    Motichoor Rabri Parfait is a modern take on traditional Indian desserts. Make this simple to amke pparfait this Diwali and impress your friends and family. Here is how to make it.

    Motichoor Rabri Parfait

    Diwali is just round the corner, this festival of Lights is something special for all Indians.  It’s an occasion to remove the darkness and bring light into our lives and homes, to renew our bonds with friends and family and to brighten the world around.

    My favorite dessert for Diwali used to be Motichoor Ke Laddu and I used to look forward to them on Diwali. I’m using the Motichoor Ke Laddu to make Motichoor Rabri Parfait.

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    Motichoor Rabdi parfait

    Motichoor Rabri Parfait

    Motichoor Rabri Parfait is a modern take on traditional Indian desserts. Make this simple to amke pparfait this Diwali and impress your friends and family.
    4.37 from 25 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 6 people
    Calories: 81kcal
    Author: Neha Mathur

    Ingredients 

    • 6 Motichoor ke ladoo
    • 1 litre Full cream milk
    • 1 teaspoon Cardamom powder
    • 2 tablespoon Sugar (You can adjust the sugar according to your liking)
    • Almond and pistachio slivers for garnishing
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    Instructions

    • Heat full cream milk in a heavy bottom pan.
    • When the milk comes to a rolling boil, simmer the heat and let it cook on low heat till it is reduced to half.
    • Add cardamom powder and sugar and cook again till the milk is thickened and has reduced to almost ¼th of the original quantity.
    • Remove the rabdi from heat and let it cool completely.
    • Crumble the ladoos and make a layer of motichoor in shot glasses.
    • Pour rabdi on top.
    • Garnish with almond and pistachio slivers.
    • Make all the parfaits in the same manner.
    • Chill in refrigerator for 6-8 hours before serving.
    • If you like your Rabdi smooth like me, you can churn it once in a blender.

    Nutrition

    Calories: 81kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 26mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
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    Reader Interactions

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      Recipe Rating




    1. Arunima Das

      October 15, 2015 at 12:29 pm

      5 stars
      Hi Neha,

      I could not take off my eyes off your recipe. Actually I’m very much into dessert and sweet inventions. I’m a home based entrepreneur and take orders for chocolates and desserts. I sold a similar motichoor version last year for diwali which still remains the most ordered dessert for me, just that I used phirni instead of rabdi. I’m dying to try your version too. I invented a gulab jamun trifle recipe last month for my blog too. I’m a huge fan of layered and individual desserts and your recipe made my day.. Shall try it asap.
      Plus I keep visiting your blog and love all your recipes, one of my favourite blogs 🙂

      Reply
      • msnehamathur

        October 15, 2015 at 1:36 pm

        Thnx a lot Arunima for taking time and leaving a comment. Much appreciate 🙂

        Reply
    2. ankita suman

      October 17, 2015 at 10:08 am

      5 stars
      Can you please post the recipe of motichoor ladoo…thank you for your wonderful and awesome recipes.

      Reply
    3. Sweta

      October 22, 2016 at 9:25 am

      5 stars
      amazing pics and a wonderful twist to a traditional twist..have featured it here 🙂

      Reply
    4. Neha

      October 28, 2016 at 3:25 am

      5 stars
      Such a wonderful recipe. I was wondering, could I make rabdi a day earlier and arrange parfait the next day, just before serving?

      Reply
      • msnehamathur

        November 01, 2016 at 4:50 am

        Yes Neha. You can do it.

        Reply
    5. Poonam

      November 01, 2016 at 12:37 pm

      OMG…thts what came out of my mouth when i saw this…made it for diwali dinner and it was a superhit..i jst added saffron in rabri to give tht extra punch…thanks for coming out with this idea..

      Reply
      • msnehamathur

        November 01, 2016 at 12:39 pm

        Thnx a lot for trying Poonam 🙂

        Reply
    6. Mohammed

      February 12, 2017 at 12:46 pm

      It is just superb but can I get substitute of motichoor laddu?

      Reply
      • msnehamathur

        February 14, 2017 at 2:08 pm

        You can use any dry Indian Mithai.

        Reply
    7. Sabeena

      June 07, 2018 at 12:12 pm

      Hi Neha. This looks gorgeous. One question though, if we assemble this and refrigerate overnight, will the ladoos won’t become soggy? What method is best tasting? Preassembly or assembling just before serving?

      Reply
      • Neha Mathur

        June 07, 2018 at 5:08 pm

        The ladoos with soak up the rabdi and becomes really yumm. But you can definitely choose to make it just before serving.

        Reply
    8. Sehreen

      April 01, 2019 at 11:35 pm

      When you say full cream milk, do you mean heavy whipping cream or vitamin D milk?

      Reply
      • Neha Mathur

        April 02, 2019 at 3:30 am

        It’s full fat milk.

        Reply
    9. Sonia

      October 07, 2022 at 1:26 pm

      This recipe looks really yummy, going to try this for the Diwali mithai exchange with my friends this year. Is there a certain size of the glass/container that you use. And is glass preferred?
      Thanks!

      Reply
      • Neha Mathur

        October 08, 2022 at 1:15 am

        I like to make it in 100 ml glasses. They are perfect for a single serving.

        Reply

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