This Motichoor Ladoo Cheesecake Parfait is a real treat! Its Indian fusion dessert combines the rich flavors of Motichoor Ladoos with a creamy cheesecake layer with the aroma of cardamom and saffron. It is super easy to make and is an absolute party stunner.
I have wanted to make a fusion dessert with ladoo for a long time, and I’ve finally found the perfect recipe to share with you.
If you’re a fan of traditional Indian sweets and creamy cheesecakes, you’re in for a delightful surprise. This fusion dessert is a match made in heaven.
You can impress your guests with this unique dessert that perfectly balances the traditional Indian flavors of Motichoor Ladoos with a modern twist.
The best part is that this is a no-cook, easy-to-make dessert with store-bought motichoor ladoos. We need just a few additional ingredients of cream cheese and whipping cream to make the no-bake Indian-flavored cheesecake layer.
So give this recipe a try for your special party on Holi, Diwali, or Thanksgiving! Don’t forget to let me know how it turns out!
Also, check out these delightful fusion treats: Gulab Jamun Shrikhand Bowls, Fruit Custard Trifle Cups, and Gulab Jamun Custard Jars. They’re sure to make your taste buds dance with joy!
Table of Contents
Watch How to Make Motichoor Ladoo Cheesecake Parfait
Why You’ll Love These Ladoo Parfait?
- Easy to make in less than 30 minutes
- No cook recipe with store-bought ladoos
- Easy to customize
- Crowd-pleaser
- Perfect for entertaining
Ingredients
- Ladoo: I got store-bought motichoor ladoo for this recipe. If you are inclined to make this recipe from scratch, you can make ladoo at home.
- Pistachios: used for garnish, or you can use any other nuts of your choice. They add a beautiful pop of green color, making the dessert visually appealing.
- Edible Silver Leaf: Also known as “chandi ka vark,” is a very thin, edible silver foil used to decorate sweets and desserts. This is optional.
For Cheesecake Layer
- Cream cheese: It takes the spotlight as the star ingredient of the cheesecake layer. It gives a creamy and slightly tangy taste. Use full-fat cream cheese that comes as a brick (not a cream cheese spread).
- Heavy cream: This is the next important ingredient for the cheesecake layer. We will whip it to stiff peaks.
- Sugar: It sweetens the cheesecake.
- Cardamom powder: Adds a wonderful aroma and flavor to the cheesecake layer.
- Saffron: Gives the cheesecake layer a vibrant yellow color and a wonderful aroma typical of Indian sweets. Mix in warm milk for the saffron to bloom.
How to Make No-Cook Cheesecake?
- Crumble the boondi ladoos in a bowl using a fork or your fingers.
- Add the saffron to 1 tablespoon of warm milk so that it blooms, and set aside for 5 minutes.
- 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.
How to Assemble Motichoor Ladoo Parfait?
This dessert can be assembled in mini cups or mini glasses. I liked the 3oz mini round or square cups for this dessert.
This ladoo parfait dessert is super easy to assemble:
- Start with a small layer of these ladoo pieces at the bottom of your jars.
- On top of that, add a layer of the creamy cheesecake mixture. I used a piping bag to make it neat.
- Next, add another layer of crumbled boondi ladoos.
- Repeat the layers: cheesecake, then boondi ladoos on top.
- 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.
How to Store?
These Motichoor Ladoo Parfaits can be stored in the refrigerator for 1-2 days. Cover them with a cling wrap.
Motichoor Ladoo Cheesecake Parfait (Indian Fusion Dessert)
Equipment
Video
Ingredients
- 8 Motichoor Ladoo
- 1 tablespoon Pistachios , chopped, to garnish
- Edible silver leaf, optional
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 strands 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.
