Someone has rightly said, good food is all the sweeter when shared with good friends. Continuing our celebration of Diwali, a festival of lights, with friends and while sharing the common love for fusion food, we brought together our two most favourite Indian desserts, Kheer (rice pudding) and Motichoor laddoo (sweetened gram flour balls) with a twist of salty, crunchy Parle monaco biscuits! This dessert is a perfect blend of taste with salty-sweet taste, to enjoy that perfect festive night and yet not make it too sweet an indulgence!

Ingredients

For Kheer:

• 1.5 litre full fat milk
• ½ cup rice, soaked in water for 10-15 minutes
• ½ cup sugar
• Chopped nuts (almonds, cashew, pistachio)

For Motichoor:

• 1/2 pack of Haldiram’s boondi
• ¾ cup water
• ½ cup sugar
• Yellow and red food colour
• 1 tsp cardamom powder
• 3-4 cloves

For Parfait:

• 15-20 monaco biscuits
• 2 tbsp Butter
• Chopped nuts (almonds, cashew, pistachio)
• Coarsed nuts

Procedure:

Kheer:

1. In a pan, add milk and rice together and bring it to a boil. Now, turn the gas to sim and let it cook for 15-20 minutes until the kheer thickens
2. Add chopped nuts to the kheer and turn off the gas. Let it cool. Once the kheer cools down, refrigerate it, so that it thickens

Motichoor:

1. In a pan, add ¾ cup of water and add ½ cup of sugar and mix it well until sugar dissolves in water and it comes to a boil to make sugar syrup
2. Switch off the gas, add 1 tsp of yellow food colour to ½ tsp of red food colour to get orange colour, add cardamom powder and cloves mix well
3. Run through boondi in water and let it dry
4. Add the boondi in the prepared sugar syrup, mix it well and cover with a lid
5. Let it rest overnight. Stir the boondi every 1-2 hours to ensure it is well coated and have desired moisture

Parfait:

1. In a Ziploc add the Monaco biscuits and crush them. Let some chunks be there
2. In a pan heat some butter and pour it over the crushed Monaco biscuits and mix it well
3. In a jar, set the first layer of Monaco biscuits
4. Now, add layer of motichoor prepared. Sprinkle some crushed monaco and spread a layer of coarsed nuts and chopped nuts
5. Add 1 laddle of kheer at the top, sprinkle motichoor and chopped nuts
6. Refrigerate the parfait for 2-3 hours before serving and serve it cool