Motichoor Ladoo Cheesecake Parfait (Indian Fusion Dessert)
User Reviews
5
Motichoor Ladoo Cheesecake Parfait (Indian Fusion Dessert)
Description
Motichoor Ladoo Cheesecake Parfait blends crumbled Indian motichoor ladoos with a creamy cheesecake layer flavored with cardamom and saffron. The cheesecake filling is made by folding whipped heavy cream into a smooth cream cheese mixture sweetened with powdered sugar and infused with saffron soaked in warm milk. The dessert is assembled in small jars or cups by layering the crumbled ladoos and the creamy cheesecake filling. Chopped pistachios add a garnish, while optional edible silver leaf can provide a decorative finish.
The texture combines the soft, grainy ladoos with the airy yet rich cheesecake cream. The subtle fragrance of cardamom and saffron brightens the flavor profile, creating a delicately spiced sweet treat. The parfaits are chilled and best served cold.
These parfaits can be prepared ahead and stored refrigerated for up to one day, covered to maintain freshness. They are suited for serving as individual dessert portions at gatherings or as an elegant fusion dessert option.
Ingredients
- 8 motichoor ladoo
- 1 tablespoon pistachio chopped, to garnish
- silver leaf optional, edible
For Cheesecake Layer
- 8 ounce cream cheese full-fat brick, room temperature
- 1/2 cup powdered sugar
- 1/2 cup heavy cream cold
- 1/2 teaspoon cardamom powder
- 10-12 trands saffron crushed
- 1 tablespoon milk
Instructions
- Add the saffron to 1 tablespoon of warm milk so that blooms, and set aside for 5 minutes.
- Crumble the boondi ladoos in a bowl.
Make the cheesecake layer
- 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.
- 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.
- Add the sugar, cardamom powder, and saffron milk, and beat again.
- 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.
- 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
- 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.
- Top with another layer of crumbled ladoo and then the final layer of cheesecake filling. Repeat with the remaining jars.
- 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.
- Cover and place them in the refrigerator for at least 30 minutes to an hour before serving.
Notes
- Use small jars or mini cups for assembling the parfaits; mini mason jars also work well.
- Store assembled parfaits covered in the refrigerator for up to one day to maintain texture and freshness.
- Allow saffron to bloom in warm milk for best flavor extraction before adding to the cheesecake mixture.
User Reviews
Overall Rating
5
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