Motichoor Ladoo Parfait (Indian Fusion Dessert)
Servings 6 people
Ingredients
- 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
Instructions
- 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.
Video
Notes
I've used non-dairy whipping cream and since it is already sweet, I've skipped adding extra sugar. If using regular dairy heavy cream, you can add about 1 tablespoon of icing sugar (sifted).
You can easily scale up this recipe.
I've used 60 ml shot glasses for this recipe and I feel it is the ideal portion for serving this dessert.