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.