Motichoor Ladoo Cheesecake Parfait (Indian Fusion Dessert)

1. Add the saffron to 1 tablespoon of warm milk so that blooms, and set aside for 5 minutes.
2. Crumble the boondi ladoos in a bowl.

Make the cheesecake layer

1. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed. This will take about 3-4 minutes. Set aside.
2. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment beat the cream cheese on medium-high speed until smooth and creamy. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
3. Add the sugar, cardamom powder, and saffron milk, and beat again.
4. Now, fold the whipped cream into the cream cheese mixture using a spatula until it is combined. Combine slowly as you don't want to deflate the airy whipped cream.
5. The cheesecake filing is ready. You can fill it with a spoon or add it to a piping bag. I used a piping bag as it makes it easy to fill the small cups.

Assemble the jars

1. Add a layer of motichoor ladoo to the cups. Press it down gently with a spoon. Then top with the cheesecake filling using a piping bag or a spoon.
2. Top with another layer of crumbled ladoo and then the final layer of cheesecake filling. Repeat with the remaining jars.
3. Garnish with pistachios. If you like, roll a small ladoo, and place it at the center of the cup. You can also add a little edible silver or gold leaf for the extra festive look.
4. Cover and place them in the refrigerator for at least 30 minutes to an hour before serving.