With Diwali fast approaching and so many festivities already in progress, I am getting my creative side out with desserts this year. We are meeting our friends for a “mehendi night” before Karvachauth. Hence, I decided to make dessert for all of us. In this dessert I attempt to combine my husband’s and my favorite desserts together. Mayur loves motichoor ladoos and I enjoy kulfi. This beautiful dessert is made with layers of dry fruits, motichoor ladoos and kulfi. It is perfect to serve your guests after a Diwali dinner. It will definitely be a hit among the kids.

What you will need:

How to make it:

• To make the kulfi, in a vessel, take the evaporated milk, whole milk, mawa powder, sugar, cardamom powder and mix well.
• On a medium flame, whisk the mixture until it begins to simmer. Turn the flame off. Add a pinch of salt and give it one last mix.
• Pour this mixture into a wide-mouthed bowl which can be frozen. Let the mixture come to room temperature.
• Once the mixture is at room temperature place the bowl it in the freezer.
• Gently whisk the mixture every 20 minutes for at least 3 hours. This will give you a creamy kulfi which is easy to layer.
• Powder the pistachio in a mixer.
• Take the motichoor ladoos in a bowl and mash them gently with a fork.
• Get everything ready to make layers.

  

• In a serving bowl, add half the motichoor ladoos. Press down with a spoon to form a uniform layer.
• Add a layer of half of the pistachio powder followed by a layer of the kulfi.
• On top of the kulfi add a layer of slithered almonds (around 3/4 of the almonds).
• Follow with another layer of pistachio powder and lastly the motichoor ladoos.
• Decorate with some more slithered almonds.
• Freeze for another 30 minutes before serving.
• Enjoy with your family and friends.