• Amita Garg

Motichoor bottle gourd dessert

Updated: Oct 19, 2019


Inspired by the traditional north Indian prasad of motichor laddoo and bottle guard raita, I've created a fun fusion Indian dessert Motichur bottle gourd shots. It is easy to make 'no bake' dessert. You can make this dessert for any party.

Author- Amita Garg

Course- Dessert

Prep Time: 30 minutes

Servings: 4

Ingredients-

First Layer-

  • Marie Biscuits 6

  • Nutri Choice Biscuits 4

  • Butter 1 tab Sp.

  • Cardomon powder 1 t Sp.

Second layer-

  • Motichoor ladoo 6

  • Dry nuts 1 tab Sp.

Third Layer-

  • Mishti doi 300 Gm. [for homemade misti doi recipe click http://bit.ly/2N82afN ]

  • Boiled bottle gourd boiled 2 tab Sp.

  • Ghee 1 tab Sp.

  • Dry Nuts finely chopped 1 tab Sp.

  • Milk 1 tab Sp.

  • Cinnamon powder 1/4 t Sp.

How to Make-

  1. Pulse marie biscuits and cardamom powder with butter in a grinder'

  2. In a pan cook boiled bottle gourd with ghee for 2 minutes.

  3. Add cinnamon powder, dry nuts and mix well.

  4. Add some milk if needed.

  5. Crumble motichoor Laddoos in a bowl.

  6. In a bow add mistidoi with bottle gourd mixture and mix well.

How to Arrange-

  1. Put 1 tablespoon of crumbs to each shot glass and press with a muddle, refrigerate.

  2. Add crumbled boondi layer and press it.

  3. Add the third layer of mishti doi mixture on top of the boondi.

  4. Repeat the layers.

  5. Garnish with boondi and dry nuts.

Tips-

  1. I made alternate layers, you can make a single layer of boondi and crumbs filling and then crumbled ladoo on top.

Step By Step Recipe of Motichoor Bottlegaurd Dessert-Add biscuits in a grinder along with cardamom powder and butter. Pulse until the biscuits turn into fine crumbs. 

 In a pan heat ghee add boiled bottle gourd and cook for 2 minutes.Add cinnamon powder and dry nuts and mix well. Add some milk if needed.

Crumble moticoor Laddoos in a bowl. Add Mistidoi in a bowl, add bottle gourd mixture in it and mix well.

Add 1 tablespoons of crumbs to each shot glass and press the crumbs with a muddle, refrigerate. Now add crumbled boondi layer and press it. Add the third layer of mishti doi mixture on top of the boondi.

Repeat the layers. Garnish with boondi and dry nuts.

Refrigerate for some time.














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