Holi: the festival of colours is just around the corner and my creativity is at its peak! And there, I thought why not to make something out of this popular Indian sweet: Motichoor Laddoo! If you know me, you would know that I love cheesecakes! Be it the classic new year baked cheesecake or no bake strawberry cheesecake!
I also wanted to get really really creative which is why i decided to make the base of this motichoor cheesecake with vermicelli nests: it makes it look super attractive and taste really delicious. You will love the crumb of the motichoor laddoo with the softness of the cream cheese and crunchiness of the vermicelli!
Also, in case you don’t know what motichoor laddoos are: it is a classic Indian sweet made with tiny droplets made of gram flour fried in ghee (clarified butter), immersed in sugar syrup and finally, rolled into truffle-like round shapes. It is particularly very important in rituals involving lord Ganesha.
Here’s what you need:
- Motichoor laddoos
- 120 gm of cream cheese (click to read the recipe)
- ½ cup of whipping cream
- 1 to 2 tbsp of sugar – optional
For the vermicelli nests:
- 8 to 10 tbsp of vermicelli
- 1½ tbsp of butter
- 2 tbsp of condensed milk (click to read the recipe)
To decorate:
- 1 tbsp of strawberry sauce or strawberry compote (click to watch the recipe video)
How to make it:
The vermicelli nests:
- In a heated frying pan, add in the butter, and as soon as it starts to melt, add in the vermicelli. Keep the heat on a low flame to make sure that you don’t burn it.
- Now add the condensed milk and immediately turn off the heat. Give it all a good stir to make a cohesive mixture.
- To give this mixture the shape of the nests, you can either use silicon molds or put this mixture into some regular bowls. With the help of a spoon, press the mixture down gently yet firmly to give it the shape of a nest inside these bowls.
- Leave these aside to set for some time while we move onto our cheesecake mixture. You can also leave them to set in the fridge if the weather’s too hot.
The cheesecake mixture:
- In a large bowl, add in some cream cheese and with the help of a whisk or an electric beater, beat it well till it comes into a creamy, fluffy consistency. Make sure that the cream cheese is at room temperature.
- In another bowl, take some whipping cream and whip it to form stiff peaks.
- Finally, we need to mix the cream cheese and the whipped cream together! Add little batches of cream cheese to the whipped cream while mixing all along.
Assembling the motichoor cheesecake:
- Start by taking your vermicelli nests out of the molds. They should come out pretty easily.
- Now add a dollop of the cheesecake mixture into this nest.
- Next, break up some of those motichoor laddoos and add some crumbs of it on the top along with a garnish of some pumpkin seeds.
- Repeat this process till you reach the top. The topmost layer must be of the motichoor laddoos and pumpkin seeds because the combination of yellow and green on a base of white will give it a really elegant yet traditional look.
- I have also drizzled a few drops of my strawberry compote (click to read the recipe) which added a very vibrant hue to this colourful cheesecake! It sometimes amuses me how a single ingredient can change the whole look of the recipe!
Our motichoor cheesecake is ready! Looking as vibrant and colourful as the festival of colours: holi itself!
So what are you waiting for? Grab your prettiest apron and a whisk, put on your favorite song and start creating the magic! Do share your experience of this post and recipe and your views and opinions! I would love to hear them!
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- Cream Cheese: https://amzn.to/31rYcGI
- Sugar: https://amzn.to/3kmuwCe
- Vermicelli: https://amzn.to/3byMcIJ
- Butter: https://amzn.to/36uGe82
- Condensed Milk: https://amzn.to/37CcCbf
- Strawberry Jam: https://amzn.to/3qgYzhJ
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#Shorts on YouTube:
Motichoor Cheesecake
Ingredients
Motichoor laddoos
120 gm of cream cheese (recipe on www.anjalisbakeaffair.com)
½ cup of whipping cream
1 to 2 tbsp of sugar – optional
- For the vermicelli nest
8 to 10 tbsp of vermicelli
1½ tbsp of butter
2 tbsp of condensed milk (recipe on www.anjalisbakeaffair.com)
- To decorate:
1 tbsp of strawberry sauce or strawberry preserve (recipe video for strawberry preserve is on AnjalisBakeAffair YouTube Channel)
Directions
- Making the vermicelli nests
- In a heated frying pan, add in the butter, and as soon as it starts to melt, add in the vermicelli. Keep the heat on a low flame to make sure that you don’t burn it.
- Now add the condensed milk and immediately turn off the heat. Give it all a good stir to make a cohesive mixture.
- To give this mixture the shape of the nests, you can either use silicon molds or put this mixture into some regular bowls. With the help of a spoon, press the mixture down gently yet firmly to give it the shape of a nest inside these bowls.
- Leave these aside to set for some time while we move onto our cheesecake mixture. You can also leave them to set in the fridge if the weather’s too hot.
- Making the cheesecake mixture
- In a large bowl, add in some cream cheese and with the help of a whisk or an electric beater, beat it well till it comes into a creamy, fluffy consistency. Make sure that the cream cheese is at room temperature.
- In another bowl, take some whipping cream and whip it to form stiff peaks.
- Finally, we need to mix the cream cheese and the whipped cream together! Add little batches of cream cheese to the whipped cream while mixing all along.
- Assembling the motichoor cheesecake
- Start by taking your vermicelli nests out of the molds. They should come out pretty easily.
- Now add a dollop of the cheesecake mixture into this nest.
- Next, break up some of those motichoor laddoos and add some crumbs of it on the top along with a garnish of some pumpkin seeds.
- Repeat this process till you reach the top.
- have also drizzled a few drops of my strawberry compote (click to read the recipe) which added a very vibrant hue to this colourful cheesecake!