Ingredients
Equipment
Method
Preparation Steps
- Start by washing the rice, then soak it in water for 20 minutes. Drain the rice and blend it with 2 cups of whole milk until smooth.
- In a saucepan, heat the remaining 2 cups of milk over medium heat until it simmers. Add the rice paste, stirring continuously to prevent lumps. Cook for 10-15 minutes until thick.
- Once thickened, stir in sugar, custard apple pulp, and cardamom powder until well combined.
- Cover the mixture and refrigerate for at least 30 minutes.
- Press the motichoor ladoos into cup molds to form hollow shapes. Let them set aside.
- Spoon the chilled phirni into the ladoo cups.
- Garnish with pistachio powder, slivered pistachios, pomegranate seeds, and gold foil if desired.
- Serve chilled or at room temperature.
Nutrition
Notes
Ensure the pudding base is blended until smooth and taste before chilling for sweetness. Assemble cups just before serving for best texture.