This motichoor ladoo parfait is a delightful and delicious Indian fusion dessert recipe. It has alternating layers of crumbled motichoor ladoo and saffron whipped cream. Do try it this Diwali!
Fusion desserts are a thing these days! From gulab jamun cheesecake to rasmalai tres leches cake, there is absolutely no dearth of creativity in the food blogging community.
I’ve always wanted to share a fusion Indian sweet for Diwali, but never got around to doing so. I didn’t want to miss an opportunity this season.
I’ve come across motichoor rabri parfait so often on social media that I really wanted to give this easy Indian fusion dessert idea a go.
But of course, with my own twist to it! My husband absolutely loves motichoor ladoo, it is his favorite kind of ladoo! So I just had to make something with it!
I wanted to cut back on the sweetness with a creamy component that was not as sweet and rich as rabri, and hence I opted to use saffron whipped cream.
This motichoor ladoo parfait turned out to be exactly how I envisioned it to be. It is one of the simplest and the best fusion desserts I’ve ever tried. Of course, it was tested on all my guinea pigs, aka my friends and family, and they all loved it!
If you are on the lookout for such easy no-cook dessert ideas to impress your guests this Diwali, please do give this one motichoor parfait a go.
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Why you will love this recipe?
✓ Tastes as good as it looks
✓ An effortless recipe that needs no cooking nor baking
✓ Ready within 15 minutes
✓ Can be made ahead a day in advance
✓ Perfect for the festive season or any special occasion
To make this motichoor ladoo parfait, you will need;
To keep this recipe as easy and simple as possible, I chose to opt for store-bought ladoos. You can also use homemade ladoos instead.
Saffron whipped cream frosting
For the creamy layer, you will need whipping cream and saffron-infused milk. Please note that I’ve used non-dairy whipping cream because unfortunately there is no dairy brand that manufactures heavy cream in India. If you do use heavy cream, you can add about 1 tablespoon of sifted confectioners or icing sugar.
Besides these, I’ve used pistachios and edible flowers for garnishing, which are optional.
If you don’t end up making this parfait for Diwali, I’m sure you can still make and enjoy it after Diwali with the surplus of sweets you might end up with 😀
In fact, this is a great idea to use whenever you find yourself in this situation and don’t feel like eating the mithai as such.
How To Make Motichoor Ladoo Parfait – Step by step process
Step 1: Make the saffron whipped cream
Add 2 teaspoons of hot milk to 1/8 teaspoon of crushed saffron, mix well, and set aside for 10 minutes. (Photos 1 and 2)
Add 1/2 cup of whipping cream and 1 tablespoon of icing sugar (if using) in a sufficiently large bowl.
Beat at medium speed until the cream thickens. (Photos 3 to 5)
Add the saffron-infused milk, continue beating at high speed until stiff peaks form. (Photos 6 to 8)
To check: Tip the bowl upside down, if the whipped cream doesn’t move, it is done. (Photos 9 and 10)
Transfer the cream to a piping bag fitted with a star nozzle. This is an optional step but makes for a pretty presentation. (Photos 11 to 13)
Step 2: Crumble the ladoos
Crumble the ladoos in a bowl. Set aside. (Photos 14 and 15)
Step 3: Layer and assemble
Place a layer of crushed motichoor ladoo at the bottom of the serving glass or bowl.
Top with the saffron whipped cream.
Repeat to add another layer each of crushed ladoo and the cream. (Photos 16 to 19)
Garnish with slivered pistachios. (Photo 20)
Repeat to make more parfaits.
Refrigerate for a few hours until ready to serve.
Storage and serving suggestions
Refrigerate the motichoor ladoo parfaits for a couple of hours or up to 2 days. Cover it lightly with cling wrap so that it doesn’t absorb odors from the fridge.
Let it sit at room temperature for 20-30 minutes before serving, just to take the chill off the parfait. Motichoor ladoos are made with ghee. So it’s best to let the ghee come to room temperature before serving or it will leave that greasy mouthfeel.
Variations of this recipe
Motichoor rabri parfait: You can simply use rabri instead of the saffron whipped cream. Here’s an easy no-cook rabri recipe that uses ricotta cheese and condensed milk. It would be apt to be used here if you want to make this a no-cook recipe.
Jalebi: Instead of motichoor ladoo, you could break the jalebi into smaller pieces and use that for layering instead. It would work well with the cream here.
Gulab jamun: Again, you can swap the ladoo with smaller pieces of gulab jamun.
Custard: You can swap the cream with simple vanilla custard. Yum!!
Add a biscuit base: For the cheesecake touch, you can add some crushed biscuits mixed with melted butter to form the base of the dessert. You can also use cream cheese frosting instead of mascarpone whipped cream.
Cool whip: If you don’t have the time to make the whipped cream, no worries. You can use cool whip instead. Transfer cool whip to a piping bag and pipe the layers.
Boondi ladoo: You can swap the motichoor ladoo with crumbled boondi ladoo or sweet boondi instead.
You may also enjoy these parfait recipes
★ Did you enjoy this easy Indian fusion dessert recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks so much 🙂
Wishing all my readers a happy and prosperous Diwali! Stay safe! Will see you soon with a new post 🙂
- 5 motichoor ladoos, 200 grams
- 1/2 cup whipping cream, chilled
- 1/8 teaspoon of saffron, crushed
- 2 teaspoons whole milk, hot
- 1 tablespoon icing sugar, refer notes
- Add hot milk to the crushed saffron, mix well, and set aside for 10 minutes.
- Add whipping cream and icing sugar (if using) in a sufficiently large bowl.
- Beat at medium speed until the cream thickens.
- Add the saffron-infused milk, continue beating at high speed until stiff peaks form.
- To check: Tip the bowl upside down, if the whipped cream doesn't move, it is done
- Transfer the cream to a piping bag fitted with a star nozzle. This is an optional step but makes for a pretty presentation.
- Crumble the ladoos in a bowl. Set aside.
- Place a layer of crushed motichoor ladoo at the bottom of the serving glass or bowl.
- Top with the saffron whipped cream.
- Repeat to add another layer each of crushed ladoo and the cream.
- Garnish with slivered pistachios.
- Repeat to make more parfaits.
- Refrigerate for a few hours until ready to serve.