Name: Motichoor Rabri Parfait recipe by Vibha Bhutada at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: For the Boondi:; Gram flour (besan) 1 cup; A generous pinch of saffron powder/kesar or crushed saffron; Water 3/4cup; Green cardamoms 2-3, seeds removed and the skins discarded; Melon seeds 1/2 tbsp; Oil for Deep frying; A bit of oil or ghee for applying on the palms while shaping the ladoos; For the Syrup:; Sugar 1 cup; Water 1/2 cup; A generous pinch of saffron powder or crushed saffron; For Rabri:; Full cream milk 1 litre; Cardamom powder 1 tsp; Sugar 2 tbsp ( You can adjust the sugar according to your liking ); Almond and pistachio slivers for garnishing

ABOUT Motichoor Rabri Parfait RECIPE

Motichoor ladoo is one of the famous sweets from the Uttar Pradesh cuisine whereas Rabri is a very famous dessert in North India. Well, who doesn’t love a good and melt-in-the-mouth Motichoor topped with thick and creamy Rabri? Here's a gorgeous avataar of motichoor and rabri.

Ingredients Serving: 4

For the Boondi:
Gram flour (besan) 1 cup
A generous pinch of saffron powder/kesar or crushed saffron
Water 3/4cup
Green cardamoms 2-3, seeds removed and the skins discarded
Melon seeds 1/2 tbsp
Oil for Deep frying
A bit of oil or ghee for applying on the palms while shaping the ladoos
For the Syrup:
Sugar 1 cup
Water 1/2 cup
A generous pinch of saffron powder or crushed saffron
For Rabri:
Full cream milk 1 litre
Cardamom powder 1 tsp
Sugar 2 tbsp ( You can adjust the sugar according to your liking )
Almond and pistachio slivers for garnishing

Instructions

Preparing the Sugar Syrup:
Dissolve the sugar, saffron threads and water in a pan and keep it on the stove top.
Cook the sugar solution till it reaches one thread consistency and then turn off the flame. Keep the sugar solution aside.
Preparing the Boondi:
Make a smooth flowing batter of the gram flour/besan, crushed saffron and water. The batter should neither be thick nor thin. It should be a flowing batter without any lumps.
Heat sufficient oil in a kadhai. Hold a perforated spoon over the hot ghee, pour a little batter over it and pass the batter through it fast into the kadhai to make boondis. Fry for about 45 seconds to 1 minute.
Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup. When the boondis have absorbed all the syrup, add the melon seeds, cardamom seeds and mix gently.
Apply some oil or ghee on your palms and shape the motichoor ladoos. The mixture would be warm when preparing the ladoos. Keep the ladoos aside.
Preparing the Rabri:
Heat full cream milk in a heavy bottom pan.
When the milk comes to a rolling boil, simmer the heat and let it cook on low heat till it is reduced to half. Add cardamom powder and sugar and cook again till the milk is thickened and has reduced to almost 1/4th of the original quantity.
Remove the rabdi from heat and let it cool completely.
How to Serve:
Crumble the ladoos and make a layer of motichoor in shot glasses. Pour rabdi on top. Garnish with almond and pistachio slivers.
Make all the parfaits in the same manner. Chill in refrigerator for 5-6 hours before serving.

Similar Recipes