KHEER MOTICHOOR TRICOLOUR DESSERT

Shot glass dessert making is super fun, in fact, it has become my signature dish.
Today’s shot glass dessert recipe is a fusion of sweet dishes to honour the Indian flag. This Tiranga Dessert contains 3 layers of different colours of the Indian flag. It is a mix of Thick kheer (Rice pudding ) and Motichur laddu.
Wishing you all a very Happy 70th Republic Day.🇮🇳🇮🇳🇮🇳🇮🇳
Perfect dessert for your parties or for your family.

INGREDIENTS:
Basmati Rice (1/2cup or एक मुट्ठी)
Milk (1 ltr)
Sugar ( 1/2) or as required
Crushed Cardamom (1/2 tsp)
15-20 almonds/ badam, blanched and sliced
Pistachios, Cashew and Raisins (3 tbsp)
2tbsp cornflour
Motichoor ladoo 250 gms

For green kheer…
4-5 paan leaves
1tbsp gulkand

INSTRUCTIONS:

1. Wash and soak the rice for 1-2 hours.
2. Add milk in a heavy bottom pan and bring it to boil.
3. When the milk starts to boil, add the rice slowly to it. Remember to keep stirring the milk continuously.
4. Take 1/2 a cup milk more and add 1tbsp cornflour to it.
5. Add this 1/2 cup to the stirred milk.
6. Allow it to boil in low to medium flame till the rice gets cooked well but it should be firm and soft without losing its shape.
7. Generally, rice takes a longer time to cook. So keep mixing every now and then and make sure it is not burnt in the bottom.
8. After about 20 to 25 minutes, when the milk has thickened and the rice grains have become soft add sugar, cashew nuts, almonds, pistachios and raisins and cook for another 5 minutes.
9. Lastly, add crushed cardamom.
10. Remove from heat and garnish with almonds.Assembling…
11. Take kheer in 2 separate bowls.
12. In one bowl add crushed paan leaves and gulkand and mix well. This becomes our green layer.
13. Crush all the motichur laddoos .
14. Take shot glasses put 2 tsp of green kheer and lightly tap the glass to set it.
15. Next, add 2 tsp of white kheer and tap it.
16. Top it with crushed motichur laddoos and some pistachios.
    tadddddaa your Tricolour Kheer motichur dessert is ready.

    NOTES:

    Always add the sugar in the end.
    This kheer would thicken as it cools down.
    Keep stirring the kheer in between to prevent it from burning and sticking to the bottom of the pan.