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Daiy Milk Silk Motichoo Radi Pafait Recipe

Dairy Milk Silk Motichoor Rabdi Parfrait Recipe

Name: Dairy Milk Silk Motichoor Rabdi Parfrait
Prep time: 00:10
Cook time: 00:35
Total time: 00:45
Yield: 1
Ingredients: 6 pieces Dairy Milk Silk; 2 cups full cream milk; 4 pieces motichoor laddu; ½ tsp cardamom powder; ¼ tsp chopped dry fruits (for garnish)

Antara Basu

1747134000000

Author :Antara Basu

Published : 1747134000000

Combine the satisfaction of rabdi, the decadence of chocolate, and the sweetness of motichoor laddoo in a layered parfait for a fusion gourmet delight. Check out the recipe for Dairy Milk Silk Motichoor Rabdi Parfait and indulge in an adventurous treat.

Difficulty:easy

Serves:3

Time:45 mins

Contains egg: No

When the satisfaction of traditional treats meets modern flair, the joy is beyond words. Brining the contemporary fusion of chocolate to satisfying motichoor laddos, this treat takes the pleasure to the next level. When the bright yellow and orange motichoor laddos are combined with the dark brown and rich chocolate, the dessert becomes nothing short of a masterpiece of flavors and textures.

Bringing this unique and delicious pair together in one dessert, this recipe for layered chocol......Read More

Ingredients

3
Servings

For the Recipe

6 pieces Dairy Milk Silk
2 cups full cream milk
4 pieces motichoor laddu
½ tsp cardamom powder
¼ tsp chopped dry fruits (for garnish)

Directions

Dairy Milk Silk Motichoor Rabdi Parfrait - Add powdered milk

Step 1

Heat full-fat cream milk in a heavy-bottomed pan. When the milk comes to a rolling boil, reduce the heat and add powdered milk to the pan. Mix immediately.

Dairy Milk Silk Motichoor Rabdi Parfrait - Add cardamom powder

Step 2

Add cardamom powder and cook again until the milk thickens.

Dairy Milk Silk Motichoor Rabdi Parfrait - Add Dairy Milk Silk chocolates

Step 3

Add Dairy Milk Silk chocolates one by one.

Dairy Milk Silk Motichoor Rabdi Parfrait - Keep stirring

Step 4

Keep stirring and cook until the chocolate blends with the milk. Continue cooking until the milk has reduced to almost ¼ of its original quantity. The rabdi is ready.