Servings: 6 to 8 mini dessert glasses
Equipment
- Dessert glasses or shot glasses
Ingredients
- 10 motichoor ladoo about 1½ cups crumbled
- 1 8 oz block cream cheese softened
- ¼ cup sweetened condensed milk adjust sweetness as needed
- ½ teaspoon vanilla extract
- ½ teaspoon ground cardamom
- 2 tablespoons pistachios chopped
- 1 tablespoon dried rose petals
Instructions
- In a medium mixing bowl, whisk the softened cream cheese until smooth and creamy. Add the sweetened condensed milk, vanilla extract, and cardamom powder. Mix until fully combined. Taste and adjust sweetness if desired.
- Chill the cheesecake mixture in the refrigerator for 15-20 minutes to firm up slightly.
- In each mini shot glass, press a layer of crumbled motichoor ladoo into the base. Spoon a layer of the chilled cheesecake mixture on top and smooth gently.
- Add another layer of motichoor ladoo crumble. Garnish with chopped pistachios and dried rose petals. Chill for at least 30 minutes before serving. Serve cold or slightly cool.
Notes
- The sweetness can be adjusted depending on the ladoos used.
- Use freshly made or good-quality store-bought motichoor ladoos for the best flavor.
- You can prepare these a day in advance; keep covered in the refrigerator until ready to serve.
Nutrition
Calories: 257kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 17mg | Potassium: 76mg | Fiber: 0.3g | Sugar: 31g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 0.1mg
Tried this recipe? Share it Today!Mention @lentillovingfamily or tag #lentillovingfamily!