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.
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.
We have celebrated this festival with much fanfare all years through. I love cooking and for every festival make special recipes. My friends & family love these recipes that I make for them. I remember the times when my mother used to make all the sweets for Diwali and me and my sisters used to distribute them in the neighborhood and enjoy the treats to our heart’s content.
My favorite used to be Motichoor Ke Laddu and I used to look forward to them on Diwali.
This Diwali is again going to be special as after a lot of years our family will be together for Diwali. My sister is flying down to meet us for Diwali all the way from USA. I’m looking forward to celebrate this Diwali once again by recreating the magic using Motichoor Ke Laddu.
Incidentally I realize that she is taking Lufthansa flight directly to Bangalore and they will serve amazing Laddus in their in-flight Diwali menu, so the celebration is going to start en-route for her. I’m using the Motichoor Ke Laddu to make Motichoor Rabri Parfait.
Motichoor Rabdi Parfait Recipe
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.
Ingredients
- 6 Motichoor ke ladoo
- 1 litre Full cream milk
- 1 tsp Cardamom powder
- 2 tbsp Sugar You can adjust the sugar according to your liking
- Almond and pistachio slivers for garnishing
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 1/4th 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.
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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 🙂
Thnx a lot Arunima for taking time and leaving a comment. Much appreciate 🙂
Can you please post the recipe of motichoor ladoo…thank you for your wonderful and awesome recipes.
amazing pics and a wonderful twist to a traditional twist..have featured it here 🙂
http://artsycraftsymom.com/best-indian-dessert-modern/
Such a wonderful recipe. I was wondering, could I make rabdi a day earlier and arrange parfait the next day, just before serving?
Yes Neha. You can do it.
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..
Thnx a lot for trying Poonam 🙂
It is just superb but can I get substitute of motichoor laddu?
You can use any dry Indian Mithai.
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?
The ladoos with soak up the rabdi and becomes really yumm. But you can definitely choose to make it just before serving.