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Motichoor Thandai Rabdi Trifle

a delicious and attractive dessert to celebrate Holi
Course Dessert
Cuisine Indian
Keyword Holi desserts, Holi recipes, Motichoor Thandai Rabdi Trifle, Thandai recipes
Prep Time 5 hours
Cook Time 1 day 40 minutes
Total Time 5 hours 40 minutes

Ingredients

  • 1 litre milk(doodh)
  • 5 almonds (badam)
  • 5 cashew nuts(kaju)
  • 5 pistachios (pista)
  • 1 tsp watermelon seeds (magaz)
  • 2 tsp fennel seeds (saunf)
  • 1 tsp poppy seeds (khuskhus)
  • 1 tsp blackpeppercorns (kali mirch)
  • ½ cup of sugar  (cheeni)
  • A big pinch of saffron (kesar)
  • 1 tsp of cardamom powder (elaichi powder)
  •  5 to 6 motichoor laddoos

 For garnishing

  • Almond slivers (badam ke barik tukde)
  • Pistachio slivers (pista ke barik tukde)
  • Dried rose petals (gulab ke sookhe pankhudiya)

Instructions

  • Soak almonds, cashewnuts, pistachios, watermelon seeds, fennel seeds, poppy seeds, black peppercorns in a bowl of water, for 4 to 5 hours.
  • After 5 hours, drain the water and grind all the ingredients to a fine paste.  This is the thandai masala. Keep aside.
  • In a bowl, take 2 tbsp warm milk.
  • Add a big pinch of saffron to it and keep it aside for an hour.
  • Heat the milk in a thick bottomed pan.
  • When the milk starts boiling, lower the heat and keep stirring.
  • Add thandai masala and keep stirring.
  • Do this until the milk has reduced to one third of its quantity.
  • Add sugar, saffron mixture and mix well.
  • Keep scraping the sides of the pan and mix.
  • Add cardamom powder and cook for another 3 to 4 minutes.
  • Let it cool down. Refrigerate thandai rabdi for 30 minutes to an hour.
  •  To assemble the trifle, pour a layer of thandai rabdi in a small glass.
  • Crumble motichoor laddoos and spread it over the rabdi.
  • Add another layer of rabdi and top it with a layer of motichoor.
  • Garnish with almond slivers, pistachio slivers and dried rose petals.
  • Refrigerate and serve chilled.