A little extra but so simple! Here’s a recipe to light up your festivities!

Ingredients

For the crust

▢ 3/4 cup crushed parle-g biscuit crumbs from around 15 parle-g biscuits

▢ 2 tablespoons ABC Farms unsalted butter melted and slightly cooled

▢ generous pinch of cardamom powder

For the cheesecake

▢ 250gms ABC Farms Mascarpone

▢ 1/2 cup powdered sugar 50 grams,

▢ few drops kesar elaichi essence optional

▢ 1/2 cup ABC Farms whipping cream

▢ 3-4 motichoor ladoos crumbled, each ladoo approx 50 grams in weight

▢ nuts for garnishing

Instructions 

Pulse parle-g biscuits in a food processor along with a generous pinch of cardamom powder. Pulse until the biscuits turn into fine crumbs.

Transfer the crumbs to a bowl and add melted (slightly cooled) butter to it. Mix the cookies crumbs with the butter until it feels like wet sand.

Add 1 to 2 tablespoons of crumbs to each jar and press the crumbs to the bottom of the glass using the back of your spoon or with your thumb until its compact. Place the jars in the refrigerator while you make the filling.

Using a hand mixer, beat the mascarpone & powdered sugar together

Add the kesar elaichi essence (if using) and mix. Set this mix aside.

In a separate bowl, beat the whipping cream until it forms stiff peaks using the wire whisk attachment of your stand mixer or use your stand mixer.

Start folding the whipped cream into the mascarpone cheese mixture using a spatula. Fold the whipped cream in 2 to 3 parts into mascarpone cheese mixture until it’s all combined.

Now crumble the boondi ladoos in a bowl.

Take out the jars out of the refrigerator and add the first layer of cheesecake mixture on top of the crust. Then top with a layer of crumbled boondi ladoo.

Top with another layer of cheesecake filling and then finish with a layer of crumbled boondi on top. Repeat with the remaining jars

Garnish the no-bake motichoor ladoo cheesecake jars with sliced roasted pistachios Cover and place them in the refrigerator for 3 to 4 hours before serving.