Motichoor Laddu, Jalebi & Shrikhand Parfait (Indian Fusion Dessert)

 

          Fusion Dessert are a great way to use up any leftover sweets. So check on this amazing Parfait made with few Motichoor laddus, Jalebis and Shrikhand. So you will find alternating layers of crumbled Motichoor laddu, homemade Shrikhand and crumbled jalebis. 

          I flavored the Shrikhand with cardamom powder and rose water to prepare this easy to assemble fusion dessert. I then garnished it with chopped pistachios, dry rose petals and a pinch of saffron for a visual treat. 

    

              This is a very simple and an easy dessert that you can whip up at short notice. So if you are on a lookout for such no-cook & no-bake dessert for any special occasion or any festival, then do give this recipe a try. Your guests will be really impressed. So check out the step by step pictorial recipe to dish out this amazingly yummy sweet treat this Diwali. 

• 2-3 motichoor Laddus
• 10-12 jalebis
• 1 cup hung yoghurt
• 1/4 tsp. cardamom powder
• pinch of saffron
• 2-3 tsp. castor sugar or as needed
• chopped pistachios & dry rose petals to garnish

         To the hung yoghurt, add cardamom powder, saffron and castor sugar. Give it a mix so that it is lump free and keep aside. 

         Crumble the motichoor laddus and jalebis in a bowl and set aside.

         In a glass bowl, place a layer of the crumbled motichoor laddu at the bottom. 

         Now top it up with half of the shrikhand. 

         Then place a layer of the crumbled jalebis, followed by the remaining shrikhand.

         When done, place some crushed motichoor laddu and a jalebi on the top. 

         Then garnish with chopped pistachios, dry rose petals and saffron strands. 

         Refrigerate only for a couple of minutes and then enjoy!!!!!!

                      To the hung yoghurt, add cardamom powder, saffron....

       & castor sugar. Give it a mix so that it is lump free & keep aside. 

               Crumble the motichoor laddus & jalebis in a bowl & set aside.

      In a glass bowl, place a layer of the crumbled motichoor laddu 

      at the bottom. 

                        Now top it up with half of the shrikhand. 

                        Then place a layer of the crumbled jalebis,

                     followed by the remaining shrikhand.

      When done, place some crushed motichoor laddu & a jalebi on the top. 

      Garnish with chopped pistachios, dry rose petals & saffron strands.

           Refrigerate only for a couple of minutes and then enjoy!!!!!!

Sago Custard with Peanut Chikki & Jalebis

          Sago Kheer is a very common dessert in every festival and special occasions at home or outside. It must be quite boring to have the same type of dessert time and again. So why not try this unusual dessert? It has custard and sago in it along with some crushed peanut chikki for a slight crunch and few jalebis to garnish. There is a bite to every spoonful of this delicious dessert. It is also very appealing and appetizing too.

• 5 cups milk
• 1/4 cup sago / sabudana, soaked overnight
• few jalebis, broken
• 1/4 cup peanut chikki (crunchy bars made of peanut & jaggery), crushed
• 15 cubes of brown sugar / 6 level tbsps. or to taste
• 3 tbsp. custard powder (any flavor)
• 1/4 tsp. cardamom powder
• 1 tsp. rose water

          Bring the milk to a boil. Mix the custard powder with 1/2 cup milk into a smooth paste and keep aside. 

          To the boiling milk, add the crushed chikki and stir continuously for 4-5 minutes on low flame.

          After it gets completely dissolved, add the sago, cardamom powder and sugar. Simmer for a further 4-5 minutes. 

          Now gently pour the custard mix into the milk and continue to stir till it becomes slightly thick.

          It will further thicken when it cools down. When it comes to the room temperature, add the rose water and garnish with the jalebis. Chill to serve.

Jalebi Shrikhand (Hung Yoghurt based Dessert - Maharashtrian Style)

          Shrikhand is a simple traditional Maharashtrian dessert made out of hung yoghurt. It is a very easy and a quick recipe, if you already have the hung yoghurt. The plain version is usually flavored with cardamom powder and saffron. But in this recipe, I gave a slight twist by adding some leftover jalebis for the sweetness. 

           

              Cardamom powder and saffron were also added for the flavour and colour. Garnish with some broken jalebis and chopped pistachios. 

              Serve chilled and relish as an after-meal dessert or with poori for a great comfort meal. So check out the step by step pictorial recipe to prepare this yummy fusion delicacy.

• 400 gms. yoghurt
• 150 gms. jalebi
• 1/4 tsp. cardamom powder
• pinch of saffron mixed in 1 tbsp. water
• sugar to taste (opt)
• 1 tsp. chopped pistachios

         Pour the yoghurt in a muslin cloth and place it on a strainer. Keep a bowl underneath to collect the whey and refrigerate it overnight. The thick hung yogurt is used to make the shrikhand.

          Blend the jalebis (save few to garnish) coarsely and add to the hung yoghurt. (You may add some sugar for extra sweetness). 

         Whisk well and add the cardamom powder along with the saffron water. Combine everything well.

          Garnish with some broken jalebis and chopped pistachios. Serve it chilled.

                      Pour yoghurt in a muslin cloth & place it on a strainer. Keep a bowl 
                      underneath & refrigerate it overnight. 

                                  The thick hung yoghurt is used to make shrikhand.

                                Blend jalebis (save few to garnish) coarsely and..... 

                                ......add to the hung yoghurt. Whisk well. 

                                  Add cardamom powder & saffron water. Mix well.

                    Garnish with some broken jalebis & chopped pistachios. Serve it chilled.