Indrani Custard Pudding with Motichoor Ladoo: A Regal Bengali Dessert
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About Indrani Custard Pudding with Motichoor Ladoo: A Regal Bengali Dessert
Inspired by a gift of Motichoor laddoos, this Indrani Custard Pudding reimagines traditional Bengali sweets into a stunning, layered dessert. Creamy custard infused with milkmaid, sugar-free sweetener, kewra, cardamom, and saffron is delicately layered with baked paneer balls and vibrant Motichoor laddoos, creating a harmonious blend of flavors and textures.The soft paneer balls, reminiscent of rasgullas, add a delightful contrast to the rich custard, while the saffron-infused laddoos provide a beautiful color and festive touch. This elegant dessert is perfect for brunch, dessert, or any special occasion, making it a show-stopping centerpiece for your next gathering.Indrani Custard Pudding is a unique fusion dessert that beautifully transforms familiar Indian flavors into a modern, innovative treat, sure to impress your guests and leave a lasting impression.
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Prep20 minutes
Cook40 minutes
Total1 hour
Ingredients
For the Paneer Balls
- 1 cup Cottage Cheese grated, paneer
- 1 tbsp Cardamom Powder elaichi
- 1 tbsp Sugar-Free Sweetener or regular white sugar
- 3-4 Saffron Strands
For the Custard
- 2 cup Milk low-fat
- 1 tbsp Custard Powder
- 1 tbsp Sugar-Free Sweetener or regular white sugar, adjust to taste
- 1 tbsp Milkmaid
- 1 tbsp Cardamom Powder elaichi
- 1/2 tsp Saffron Strands
- 1 tbsp Almond Flakes
- 6 Figs small, chopped, dried
- 2.5 drops Kewra Water
- 1/2 tbsp Gelatin
- 3.5 Motichoor Ladoo adjust quantity based on serving size
- 2 tbsp Water for dissolving gelatin
Instructions
Prepare the Paneer Balls
- Mix grated paneer, 1 tablespoon cardamom powder, 1 tablespoon sugar-free sweetener, and 3-4 saffron strands in a bowl.
- Make small oval-shaped balls. Bake in a microwave at 200 degrees for 20-25 minutes, or until set.
Prepare the Motichoor Ladoo Layer
- Cut the motichoor laddoos in half. Keep 1/4 for garnish. Mash the remaining 3/4.
- In your serving bowls or cups, press the mashed motichoor ladoo mixture into the bottom, creating an even layer. Refrigerate for 10 minutes.
Make the Custard
- Boil 2 cups of milk in a pan. Add the remaining sugar-free sweetener and boil until the mixture slightly reduces.
- In a separate bowl, whisk the custard powder with a little cold water to form a smooth slurry. Gently pour this into the simmering milk mixture.
- Boil while stirring constantly until the custard thickens.
- Remove from heat and stir in the milkmaid, cardamom powder, remaining saffron strands, almond flakes, figs, and kewra water.
- In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for a few minutes. Stir into the warm custard until completely dissolved.
Assemble and Chill
- Cut the baked paneer balls in half.
- Layer the prepared custard over the motichoor ladoo base, alternating with layers of paneer balls. Repeat layers as desired.
- Top with remaining paneer balls, motichoor ladoo pieces, and dry fruits.
- Refrigerate for at least 1 hour before serving.
Recipe Notes
Expert Tips for the Perfect Indrani Custard Pudding
- For perfectly smooth paneer balls, ensure the paneer is finely grated and well-mixed with the other ingredients.
- Adjust the sweetness of the custard to your preference by adding more or less sugar-free sweetener or regular sugar.
- If you don't have kewra water, you can substitute with rose water or orange blossom water for a different floral aroma.
- For a richer custard, use whole milk instead of low-fat milk. You can also add a pinch of salt to enhance the flavors.
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Recipe Nutrition
Calories: 116kcalCarbohydrates: 11gProtein: 9gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gCholesterol: 3mgSugar: 11g
Monika Patel
Articles: 71
3 Comments
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Such a flavorful dish! Can’t wait to taste it.
This is so inspiring! Can’t wait to cook it.
This looks so appealing! Thanks for sharing.