These Motichoor Cream Cheese Cups combine the delicious flavors of rich motichoor ladoos and creamy cream cheese frosting and make for the perfect rich and creamy Indian fusion dessert for parties as they taste as delicious as they look!
Over a year back, I came across a Motichoor Parfait recipe on YouTube. It had alternating layers of motichoor ladoo crumbles and rabdi, topped with caramelized nuts.
And it looked and sounded SO delicious that at first I considered trying it. But as much I love motichoor ladoos, I wasn’t the biggest fan of rabdi, so I wanted to use something else instead.
And cream cheese frosting was the first thing that I thought of, because for one, it’s my TOP favorite frosting to use – for anything! But more importantly, I just knew that the flavors will work well.
And so I tested it, with different kinds of motichoor ladoos and frostings, just in case. And voila.. this combination worked even better than I hoped it will. And it’s also super easy to put together for something this delicious and pretty looking!
Try this recipe during this festive season or for your next party, and enjoy!
Ingredients to make this Indian Fusion Dessert
Ingredient notes:
Motichoor Ladoos – You can use homemade or store-bought motichoor ladoos. I have used store-bought ones for this recipe.
Cream Cheese Frosting – In this case too, you can use either homemade or store-bought frosting. But I strongly recommend making this at home. Because I have tasted many different brands, and none of them even come close to homemade one, and it only takes about 5 minutes to make cream cheese frosting at home.
Garnish – I have garnished these motichoor ladoo dessert cups with crushed pistachios and elaichi powder. You can also use slivered almonds and cashews.
How to Make this Motichoor Ladoo Dessert
I have used 6 motichoor ladoos, and have shared the recipe for making about 3 cups of cream cheese frosting, which I used along with 6 motichoor ladoos to fill 3 large motichoor ladoo dessert cups.
How many dessert cups this will make for you will depend on the size of your cups, the kind and size of the layers. So use this as a jumping off point to customize your own cups.
Motichoor ladoo prep
- Break the motichoor ladoos into small crumbles. Set aside.
Making cream cheese frosting
- Using a hand blender, blend together 8 oz of room temperature full fat cream cheese and ½ cup of room temperature unsalted butter on high for a couple of minutes, till it’s all blended together and creamy.
- Then add 3 & ¼ cup of powdered sugar, 1 tsp vanilla extract, and ⅛ tsp salt. Blend on low for a minute or so, till the powdered sugar is mixed in, and then blend on high for 2 minutes till it’s all blended together, smooth and creamy. Cream cheese frosting is ready!
- This is optional, but it’s best to fill the frosting in a piping bag and refrigerate the bag for 20-30 minutes. Because that will help the cream cheese frosting to better hold form. Any basic piping tip will work.
Assembling the motichoor cream cheese cups
- In a cup of your choice, layer motichoor ladoo crumbles, and cream cheese frosting one over the other.
- You can add motichoor crumbles with a spoon, but it’s best to use a piping bag for layering the frosting, as it will be easier to spread, especially if you are using a decorative glass like mine, with a small opening. Any basic piping tip will work, I have used a round tip.
- It’s best to start with motichoor crumbles at the very bottom, and not cream cheese frosting.
- You can have as many layers as you want, and keep the layers as thick as you want. Just note that softer and fluffier the frosting, the sooner it will start to settle and seep into the layer below it. This is where refrigerating it before hand will help a little bit.
- At the very top, add a few motichoor crumbles, and garnish with powdered elaichi / cardamom powder and chopped pistachios.
Serving Suggestion
Motichoor Cream Cheese Cups can be served warm or chilled. I personally love it warm, but it tastes great chilled too. Also, if you refrigerate it immediately to chill, then the layers (especially the frosting) will hold form better.
Video Recipe
Other Indian Sweets to Try
30 Minute Nankhatai Recipe – No Egg / Baking Powder
Fail-Proof Mysore Pak Recipe – With Clear Visual Cues
Besan Ladoo Recipe – With Pro Tips + Mistakes to Avoid
As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️
Motichoor Cream Cheese Cups
Ingredients
- 6 motichoor ladoos
For making homemade cream cheese frosting
- 8 oz full fat cream cheese block softened to room temperature
- ½ cup unsalted butter softened to room temperature
- 3 ¼ cup powdered sugar
- 1 tsp vanilla extract
- ⅛ tsp salt
For garnish
- elaichi / cardamom powder for garnish
- crushed pistachios for garnish
Instructions
Prep
- Break the motichoor ladoos into small crumbles. Set aside. (see note 1)
- Make cream cheese frosting. You can buy this directly from the store. But homemade makes a world of difference! And it gets ready within minutes. I've shared the recipe I've used below.
Making Homemade Cream Cheese Frosting
- Using a hand blender, blend together 8 oz of room temperature full fat cream cheese and ½ cup of room temperature unsalted butter on high for a couple of minutes, till it's all blended together and creamy.
- Then add 3 & ¼ cup of powdered sugar, 1 tsp vanilla extract, and ⅛ tsp salt. Blend on low for a minute or so, till the powdered sugar is mixed in, and then blend on high for 2 minutes till it's all blended together, smooth and creamy.
- This will make about 3 cups of cream cheese frosting.
- This is optional, but it's best to fill the frosting in a piping bag and refrigerate the bag for 20-30 minutes. Because that will help the cream cheese frosting to better hold form. Any basic piping tip will work.
Assembling Motichoor Cream Cheese Cups
- In a cup of your choice, layer motichoor ladoo crumbles, and cream cheese frosting one over the other.
- You can add motichoor crumbles with a spoon, but it's best to use a piping bag for layering the frosting, as it will be easier to spread, especially if you are using a decorative glass like mine, with a small opening. Any basic piping tip will work, I have used a round tip.
- It's best to start with motichoor crumbles at the very bottom, and not cream cheese frosting.
- You can have as many layers as you want, and keep the layers as thick as you want. Just note that softer and fluffier the frosting, the sooner it will start to settle and seep into the layer below it. This is where refrigerating it before hand will help a little bit.
- At the very top, add a few motichoor crumbles, and garnish with powdered elaichi / cardamom powder and chopped pistachios.
- Motichoor Cream Cheese Cups can be served warm or chilled. I personally love it warm, but it tastes great chilled too. Also, if you refrigerate it immediately to chill, then the layers (especially the frosting) will hold form better.
Notes
- You can use homemade or store-bought motichoor ladoos. I have used store-bought ones for this recipe.
- You can use store-bought cream cheese frosting too, but I strongly recommend making this at home. Because I have tasted many different brands, and none of them even come close to homemade one, and it only takes about 5 minutes to make cream cheese frosting at home.
- For garnish, I have used elaichi powder & crushed pistachios, you can also use slivered almonds and cashews.
- This recipe filled 3 dessert cups for me. How many dessert cups this will make for you will depend on the size of your cups, the kind and size of the layers. So use this as a jumping off point to customize your own cups.
Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.
Nutrition
Video Recipe
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