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  • Writer's pictureSonalika Singhania

Motichoor Rabdi Parfait😍🥄

So everytime after any function or festival people would send motichoor laddoos as a return favour. Either someone at my house would eat little or my mom would usually give it all to our house helps. So this gave me the idea to innovate a dessert using these laddoos. This dessert consists of motichoor laddoos, marigold biscuits and rabdi mousse. A guilty pleasure that can be enjoyed occasionally 😛


INGREDIENTS- For 12 shot glasses

  1. Motichoor laddoo - 200gms

  2. Milk - 1 litre

  3. Sugar - 2 tbsp

  4. Whipping cream or fresh cream - 1/4 cup

  5. Marigold biscuits - 8-10 biscuits

  6. Amul butter - 2 tbsp melted



  1. It takes time to make the rabdi. It took me 45 mins to reach that consistency.

  2. You need to cool down the rabdi completely. Otherwise your cream might just split. You can always use amul cream instead of whipping cream, just add powdered sugar to it according to your taste.

  3. Marigold biscuits were added to break the sweetness of rabdi and laddoos. It also gives a nice texture.

  4. I have used store bought laddoos you can always use home made ones.

  5. It is not a set dessert but tastes heavenly.

  6. You can add 1/2 cup cream cheese to make motichoor creamcheese jar, while beating the whipping cream fold the cream cheese to it and add rabdi. Plating is the same.



In a kadhai add your milk and boil it at a high flame.

Keep stirring it in intervals to make it thick. Boil the milk until it reduces to 250 gms. Add sugar to it and stir it for one last boil. Thick milk with lots of malai is the perfect consistency for rabdi.

Take it out and leave it aside to cool down completely.

In another mixing bowl whip up your cream to soft peaks. Fold in your rabdi to the cream. It will be a liquidy consistency. Keep it in the fridge for 5 mins.

In a mixer grinder grind marigold biscuits to a fine powder. Add the melted butter to it and mix it really well.

In a bowl unbind or break your laddoos like a crumb consistency. Its basically unbinding the laddoos.

To assemble the parfait take a shot glass.

On the base add your marigold biscuits. Then for the second layer add your rabdi to it. Finally top it with motichoor laddoos. If you dont have shot glasses you can always use jars, glass containers or bowls. Chill it in the fridge for 4-5 hours.

A perfect dessert for the win with fusion😍


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