Desserts are overwhelming for me, I can never get bored of making them. May be I can get the hang and soon get bored of eating them but when it comes to some innovation with desserts I never look back, never ever! just like I have this blog post for you today and this is again a dessert post, actually its a EAST meets WEST dessert recipe today. The ingredients used are totally Indian but the serving technique and the name given is western.
Fusion desserts are totally my type of thing, just when I see some thing being served in jars or glasses I get tempted and feel like making them right away. And the same thing exactly happened few day back. As soon as I found this post on pinterest (are you still following me there?), there was no looking back. I generally give my twists to any recipe that I use from someone else’s post but this recipe is so simple that there is hardly any change that can be made.
Fancy desserts are getting popular as each day passes by, innovating something fancy or a fusion dessert is the best thing ever done. At least, I’m motivated to heights by the concept and feel like doing something new with sweets every new day. Though, this post is not even exactly a recipe, if you have the ingredients handy, you can go ahead and straightaway start assembling them.
I made the rabdi at home and have provided the recipe below. For laddus, I used store bought ones, you can make them at home too. I had tried them at home once from CookingShooking and they came out awesome. Like I told, I was really deseparate to make these, so used storebought laddus, if you want you can make them at home as well.
I’m planning to make them for Diwali this time, so can you. Get over the regular sweets, try something new. Nothing can be as easier as this recipe so go ahead and light up your Diwali with this amazing MOTICHOOR RABDI PARFAIT.
- Motichoor Laddus - 4
- Full fat milk - 1litre/4 cups
- Sugar - 2 tbsp or as required
- Cardamom powder - a pinch
- Almond-pistachio slivers - to garnish
- Saffron strands - few to garnish
- To make rabdi, take a thick bottom pan and pour the milk in it and bring it to a boil.
- Once boiled, on a low medium flame reduce the milk till it thickens up and remains ¼ of the original quantity.
- Keep stirring at regular intervals, add the sugar and cardamom powder and mix well.
- Once it reaches the desired quantity, switch off the flame and let it cool completely.
- Now get ready with the shot glasses or your desired jar to assemble.
- Crush one whole laddu per glass/serving and push them gently.
- Now top the crushed laddu with two spoonful of rabdi and tap it slightly so that rabdi spreads evenly.
- To garnish, pound amonds and pistachios and sprinkle them on top of the rabdi.
- Lastly, to finish throw few saffron strands, chill and serve
RECIPE CREDITS: www.whiskaffair.com