Description
Indulge in the rich flavors of Indian fusion with this Motichoor Ladoo Cake—a delightful no-bake dessert combining the sweetness of traditional Motichoor Ladoos with a creamy twist. Perfect for festive occasions, this easy-to-make treat is infused with saffron, rose water, and cardamom, topped with crunchy nuts and edible silver foil for a regal touch.
Ingredients
Units
Scale
- 2 cups Motichoor Ladoo crumbs
- 1 cup condensed milk
- 1/2 cup fresh cream
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon saffron strands (soaked in warm milk)
- 1/2 teaspoon rose water
- 1/2 cup crushed nuts (almonds, pistachios)
- Edible silver foil (varak) for garnish
Instructions
- Prepare the Base: Crush Motichoor Ladoos into fine crumbs and transfer to a mixing bowl.
- Mix Ingredients: Add condensed milk, fresh cream, cardamom powder, saffron milk, and rose water. Mix well until it forms a smooth, dough-like consistency.
- Shape the Cake: Line a small round cake mold with parchment paper. Press the mixture firmly into the mold, shaping it like a dome.
- Chill & Set: Refrigerate for at least 2 hours to firm up.
- Garnish & Serve: Carefully unmold, top with crushed nuts and edible silver foil. Serve at room temperature.
Notes
- You can replace Motichoor Ladoos with Besan Ladoos for a different flavor.
- Adjust the sweetness by varying the amount of condensed milk.
- Garnish with dried rose petals for an extra aesthetic touch.
- Prep Time: 10 minutes
- chill time: 2 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: indian Fusion
