Desserts, Indian Sweets
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Baked Motichoor Rabri Parfait

Baked Motichoor Rabri Parfait

Baked Motichoor Rabri Parfait — velvety and creamy, this easy dessert features layers of cardamom-infused rabri, cottage cheese, mango pulp and crumbled ladoo.  The fruity punch from the mango balances the sweetness of the ladoo.

Served warm with a melt-in-mouth texture, sweeten up your parties with this easy-to-assemble dessert!

WATCH HOW TO MAKE BAKED MOTICHOOR RABRI PARFAIT:

Baked Motichoor Rabri Parfait
Baked Motichoor Rabri Parfait

HOMEMADE INSTANT RABRI:

Baked Motichoor Rabri Parfait
Baked Motichoor Rabri Parfait
Baked Motichoor Rabri Parfait

5 from 2 votes
Baked Motichoor Rabri Parfait
Baked Motichoor Rabri Parfait
Prep Time
20 mins
Cook Time
10 mins
 

Baked Motichoor Rabri Parfait — velvety and creamy, this easy dessert features layers of cardamom-infused rabri, cottage cheese, mango pulp and crumbled ladoo. Served warm with a melt-in-mouth texture, sweeten up your parties with this easy-to-assemble dessert!

Course: Dessert
Cuisine: Fusion, Indian
Custom Category: Desserts, Diwali, Fusion
Servings: 8
Calories: 178 kcal
Author: Nidhi Bothra
Ingredients
Instant Rabri:
  • 4 cups whole milk
  • 1/4 cup condensed milk , more to taste
  • 2 slices white bread , crust-removed and pulsed into breadcrumbs
  • 2 tbsp almond powder , optional
  • 7-8 strands saffron , soaked in 1 tbsp warm milk
  • 1/2 tsp cardamom powder
Parfait:
  • 2 cups cottage cheese or crumbled paneer , homemade or store-bought
  • 1 cup alphonso mango pulp , canned
  • 6-8 motichoor ladoo , crumbled, store-bought
  • 1 tbsp pistachio , slivered
  • 1 tbsp almonds , slivered
  • edible foil
  • edible flowers
Instructions
Instant Rabri:
  1. In a heavy-bottomed saucepan on high flame, add in the milk and simmer for 5 minutes. Once boiling, turn the flame to medium and gradually add in the fresh breadcrumbs and almond flour.
  2. Let simmer for 10-15 minutes and then add in your condensed milk, cardamom, and saffron. Stir gently and switch off the flame. The mixture should be relatively thick.

  3. Transfer to a separate bowl and let it cool completely on the counter, making sure to scrape all the milk solids off the pan. Let chill in the fridge for 3-5 hours.

Setting Parfait:
  1. For serving, you can use a large dish or small ramekins or mason jars. Spread the mango pulp into a 1/4-1/2 inch layer. I haven’t added any sugar since it should be sweetened enough.

  2. Now, gently spread a 1 inch layer of cottage cheese or crumbled paneer, making sure not to press it down. Be sure not to add any sugar. To make the cottage cheese at home, see my Pineapple Sandesh recipe.

  3. Add a 1 inch layer of the motichoor ladoo, careful not to press down.
  4. By now, your rabri will have thickened and come together. Spread a 1/2 inch thick layer on top of the ladoo.

  5. Bake it at 350°F in a pre-heated oven for 8-10 minutes.

  6. Garnish with nuts, gold foil, and edible flowers and serve.

Recipe Video

Recipe Notes
  • You can serve this cold without baking as well!
  • You can use store-bought Rabri too.
  • To make the cottage cheese at home, see my Pineapple Sandesh recipe.
Nutrition Facts
Baked Motichoor Rabri Parfait
Amount Per Serving
Calories 178 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 19mg6%
Sodium 283mg12%
Potassium 316mg9%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 13g14%
Protein 12g24%
Vitamin A 236IU5%
Vitamin C 1mg1%
Calcium 236mg24%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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