Diwali Fusion Desserts: Motichoor Cups, Shrikhand Trifle & Gulab Jamun Cupcakes
Recipe Summary
- This festive video presents three unique fusion desserts perfect for Diwali: Sitaphal Phirni Motichoor Cups, Cranberry Shrikhand Trifle, and Mini Gulab Jamun Cupcakes. Each dessert combines traditional Indian flavors with modern presentation, offering a delightful treat for your celebrations.
All Ingredients - For Sitaphal Phirni Motichoor Cup - Boondi
- Besan (Chickpea Flour) 1 cup
- Baking Soda 1/4 teaspoon
- Salt Pinch
- Water as needed
- Oil for deep frying
All Ingredients - For Sitaphal Phirni Motichoor Cup - Sugar Syrup
- Sugar 1.5 cups
- Water 1 cup
- Saffron strands Pinch
- Orange food color (or saffron water) few drops
All Ingredients - For Sitaphal Phirni Motichoor Cup - Sitaphal Phirni
- Rice (soaked) 1/4 cup
- Milk 2 cups
- Sugar 1/2 cup
- Custard Apple Pulp 1 cup
- Cardamom powder 1/2 teaspoon
- Pistachio slivers 1 tablespoon
All Ingredients - For Sitaphal Phirni Motichoor Cup - Garnish
- Pistachio slivers as needed
- Saffron strands as needed
- Edible Gold Foil as needed
All Ingredients - For Shrikhand Trifle - Biscuit Base
- Parle G Biscuits 1 pack (120g)
All Ingredients - For Shrikhand Trifle - Cranberry Shrikhand
- Hung Curd 1.5 cups
- Dried Cranberries (chopped) 1/4 cup
- Soaked Saffron Pinch
- Cardamom Powder 1/2 teaspoon
- Sugar 1/2 cup
All Ingredients - For Shrikhand Trifle - Jelly
- Water 2 cups
- Jelly Premix (strawberry/raspberry) 1 pack (80g)
All Ingredients - For Shrikhand Trifle - Garnish
- Pistachio Slivers as needed
- Saffron strands as needed
- Dried Cranberry as needed
All Ingredients - For Mini Gulab Jamun Cupcake - Cake Batter
- Curd 1 cup
- Sugar 1/2 cup
- All-purpose Flour 1 cup
- Melted Butter 1/4 cup
- Baking Powder 1 teaspoon
- Baking Soda 1/2 teaspoon
- Cardamom Powder 1/2 teaspoon
- Milk 1/4 cup
All Ingredients - For Mini Gulab Jamun Cupcake - Assembly & Topping
- Oil/Butter for greasing
- Mini Gulab Jamun 10-12 pieces
- Pistachio Bits 2 tablespoons
Tools You'll Need
- Pan
- Saucepan
- Bowl
- Whisk
- Piping bag
Plan Ahead
Up to 2 hrs of hands-off time you can shift to earlier.
- Step 10 · Refrigerate2 hrs
…until it dissolves completely. Pour the jelly mixture into a dish and refrigerate for at least 2 hours until it sets. Once set, cut the jelly into smal…
Don't have an ingredient? Try these swaps
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Baking powder?
- 1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
- 1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Boondi Batter
In a bowl, combine besan, baking soda, salt, and water. until you get a smooth batter with no lumps.
Step 2: Fry Boondi
Transfer the boondi batter into a piping bag. Pipe small droplets into hot oil, frying until they turn golden and crispy. Remove and set aside.
Step 3: Make Sugar Syrup for Boondi
In a pan, combine sugar and water. Heat until the sugar dissolves and a syrup forms. Add saffron strands and a few drops of orange food color (or saffron water).
Step 4: Soak Boondi in Syrup
Add the crispy fried boondi to the sugar syrup. Mix well until the boondi has fully soaked up the syrup. Turn off the heat and let it cool down.
Step 5: Prepare Rice Paste for Phirni
Soak rice in milk for some time. Then, blend the rice and milk mixture until you get a smooth paste.
Step 6: Cook Sitaphal Phirni
In a deep pan, combine milk, sugar, and custard apple pulp. Cook on low flame, stirring occasionally. Once it starts to thicken, add the rice paste and stir constantly to prevent lumps and achieve a thick texture. Add cardamom powder and pistachio slivers, mix well, then turn off the heat and let it cool slightly.
Step 7: Assemble Sitaphal Phirni Motichoor Cups
Place a cookie cutter or mold on a serving plate. Fill it with the prepared boondi, pressing it down and creating a small hollow in the center. Gently remove the mold. Pipe the cooled sitaphal phirni into the hollow in a pretty swirl pattern. Garnish with pistachio slivers, saffron strands, and edible gold foil.
Step 8: Prepare Biscuit Base for Trifle
Take Parle G biscuits and grind them into a fine powder. This will form the crunchy base of your trifle.
Step 9: Make Cranberry Shrikhand
In a bowl, combine hung curd, chopped dried cranberries, soaked saffron, and cardamom powder. Mix everything well. Add sugar and continue mixing until the sugar dissolves completely, resulting in a super smooth and glossy shrikhand.
Step 10: Prepare Jelly
Boil water in a saucepan. Add the jelly premix and stir well until it dissolves completely. Pour the jelly mixture into a dish and refrigerate for at least until it sets. Once set, cut the jelly into small, cute cubes.
Step 11: Assemble Shrikhand Trifle
In a serving glass, spoon in a layer of the crushed biscuit base and smooth it out. Pipe a layer of the cranberry shrikhand. Add a layer of jelly cubes. Pipe another swirl of cranberry shrikhand on top. Garnish with pistachio slivers, saffron strands, and a dried cranberry.
Step 12: Prepare Gulab Jamun Cupcake Batter
In a bowl, curd and sugar until smooth and glossy. Add all-purpose flour, melted butter, baking powder, baking soda, cardamom powder, and milk. thoroughly until you have a smooth batter with no lumps.
Step 13: Cook Mini Gulab Jamun Cupcakes
Heat an appam pan and grease each mold with oil or butter. Spoon the cake batter into each mold, filling it about halfway. Gently press a mini gulab jamun into the center of each batter-filled mold to ensure it stays in place while baking. Sprinkle pistachio bits over the top. Cover the pan and cook until the cupcakes are golden brown and fluffy.
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Sitaphal Phirni Motichoor Cup – Fusion Dessert
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
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Cuisine
Indian · North Indian
Prep + Cook Time
35 Minutes
Difficulty Level
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