Motichoor Rabri Parfait

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Motichoor Rabri Parfait is a rich and creamy layered dessert made using motichoor ladoo and rabri. A modern take on the usual dessert, and a fusion of 2 different recipes. A perfect party dessert for your upcoming festivals like Diwali or Ganpati. 

This layered dessert or motichoor rabri parfait can be made as individual servings or one can make it as one big dessert. I like to make individual portions so that the size can be controlled. Individual portions are best for parties when you make them in compostable cups or bowls.  

This dessert can be instant or you can make it from scratch. It’s your wish. As you know, I have made this from scratch. However, one can make the instant one using store-bought ladoo and rabri. Rabri here can even be replaced with fresh whipped cream.

So what is Motichoor Ladoo? 

Motichoor ladoo is a very popular Indian sweet made with gluten-free gram flour, sugar, and a few spices like cardamom and saffron. Tiny boondi are deep-fried in ghee. Allowed to cool and then soaked in sugar syrup. This is then shaped into a ladoo. 

I chose a bit of an easier option to make the ladoos. I used the chana dal, steamed it, and made vada out of it. The vadas were fried and then crushed. Then soaked in sugar syrup and shaped into ladoo. 

What is Rabri

Rabri is another classical and traditional rich and creamy sweet from the Indian continent and especially from the North. It is sweetened reduced milk, flavored with cardamom and nuts. It can be enjoyed as is but is typically served with Jalebi, Malpua, etc. 

The traditional method of making Rabri

The traditional method of making this https://cookwithrenu.com/easy-rabdi-with-evaporated-milk/rabri is to boil milk on low to medium until reduced. Then add the sugar and flavorings and serve. It can be served at room temperature, cold, or even warm. 

Instant Rabri process

To shorten the cooking process, one can make rabri with condensed milk or evaporated milk too. At times when I am in a hurry I use evaporated milk to make rabri.

So last Diwali I made Motichoor Ladoo for the first time. No, I am not a massive fan of this ladoo, but my son is. He loves it and wanted me to make some. So did I. I have guests coming in for a Diwali party and I decided to make something different instead of serving the sweets and desserts in the usual way.

I already had the ladoo ready, and then I decided to make a quick and Instant version of Rabri with evaporated milk. The rabri was done in less than half an hour. I let it cool completely before assembling everything.

Assembling the Rabri Parfait

To assemble all you need is to make layers and as many as you like. So I crumbled some ladoos and made a layer, then added some rabri on top of it and layered it with chopped pistachio. I repeated the above until my bowl or glass was full. As you can see in the pics, I have 2 different serving sizes.

The parfait looks very good and is very tempting. It would be hard for your guest to stop at one.

If you are looking for more such easy sweet recipes, check out the complete collection here. Giving you a few ideas here.

Make Ahead and store?

Rabri

One can make the rabri ahead of time and store in the refrigerator for 2 days. As it is milk based I would not advise any longer. However, you can freeze and store it for longer.

Ladoo

Motichoor Ladoo stays good outside as well as in the refrigerator. Outside if you are in a warm climate, it might stay good for 15-20 days. In cold climate longer. It stays good in the refrigerator for 2 months at least.

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Motichoor Rabri Parfait

Motichoor Rabri Parfait is a rich and creamy layered dessert made using 2 different traditional recipes, motichoor ladoo, and rabri.

5 from 2 votes

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Course: Dessert, Sweets

Cuisine: Indian, North Indian

Keyword: Diwali Recipes, Festival Special Recipes, Indian Festival Food, Sweets

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Author: Renu Agrawal-Dongre

Equipment

• Heavy Bottom Pan
• Serving Bowls / Glass To Serve
• Cooking Spoon
• Measuring Cups and Spoons

Ingredients

• 5-6 motichoor ladoo Store bought or can make at home
• 2 cup of Rabri Store bought or can make at home
• 1-2 tablespoons of chopped pistachio or nuts of choice
• 1 tablespoon Edible Rose Petals To Garnish, Optional

If making Rabri

• 1 Can (400 grams) Evaporated Milk
• 1/2 Cup Sugar
• A pinch Saffron Strands
• 1/2 teaspoon Cardamom Powder

Instructions

To make Rabri

• In a heavy bottom pan add the evaporated milk.
  1 Can (400 grams) Evaporated Milk
• Let it reduce on slow stirring frequently.
• Once the milk has reduced to half add sugar.
  1/2 Cup Sugar
• Continue the cooking process until the sugar dissolves and the milk thickens.
• The quantity would be reduced to almost half.
• Add saffron and cardamom powder and switch off.
  1/2 teaspoon Cardamom Powder, A pinch Saffron Strands
• The rabri will thicken over time.

To assemble parfait

• Crumble the ladoos.
  5-6 motichoor ladoo
• In a jar or a bowl or a large serving bowl, arrange a single layer of crushed ladoo.
• Top it up with a layer of rabri.
  2 cup of Rabri
• Add some chopped pistachio on top of it.
  1-2 tablespoons of chopped pistachio or nuts of choice
• Repeat the above steps until you reach the top of your jar/bowl.
• Garnish the top with edible rose petals and chopped nuts
  1 tablespoon Edible Rose Petals, 1-2 tablespoons of chopped pistachio or nuts of choice
• Keep it refrigerated for at least 30 minutes.
• Serve

Notes

• Standard US Size cups and spoons are used. 1 cup = 237 ml, 1 teaspoon = 5 ml

 

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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