Motichur kheer parfait / fusion dessert. An amazing parfait layered with crushed motichoor laddus at the bottom, topped with creamy homemade kheer and the chocolate biscuit. An amazing parfait layered with crushed motichoor laddus at the bottom, topped with creamy homemade kheer and the chocolate biscuit. Motichoor Rabri Parfait is a modern take on traditional Indian desserts.

If you're looking for something sweet, try this easy-to-use dessert guide. We have tons of dessert recipes with pictures that will make your mouth water. This one has become pretty popular off late being featured in popular restaurants. You can cook Motichur kheer parfait / fusion dessert using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Motichur kheer parfait / fusion dessert

  1. Prepare 1/2 ltr of Milk.
  2. It’s 1 1/2 tbsp of Sugar.
  3. You need 1/2 cup of Mini rice.
  4. Prepare 1pinch of Saffron.
  5. You need 2 of Motichoor ladoo.
  6. You need 2 pcs crushed of Cardamom.
  7. You need as needed of Chopped almonds & Edible rose petals for garnish.

This is basically Rasmalai with mango creme and caramel! These layered desserts are a terrific alternative to pumpkin pie. Adding chopped dry fruits and rose water makes it all the more delicious and nutritious. Lauki kheer can be served chilled as a dessert on special occasions and also enjoyed on fasting days of Navratri and.

Motichur kheer parfait / fusion dessert instructions

  1. To make Kheer, take a thick bottom pan and pour the milk in it and bring it to a boil..
  2. Once boiled, add rice and on a low medium flame reduce the milk till it thickens up and remains ¼ of the original quantity..
  3. Keep stirring at regular intervals, add the sugar and cardamom powder and mix well..
  4. Once it reaches the desired quantity, switch off the flame and let it cool completely..
  5. Now put a layer of kheer & then a layer of mootichur.Put another layer of kheer..
  6. Garnish with almonds & rose petals..

Apparently cheesecake is the most fusion-able dessert that can be whipped up! Fusion of Persian and Indian cuisines gives us Couscous Pulao which will tantalize your taste buds without any second thoughts. Your guests will love this treat this Diwali! 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.

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