When tradition meets innovation, something truly magical happens in the kitchen. Sitaphal Phirni Motichoor Cups is one such delightful fusion dessert that brings together the rich, creamy comfort of phirni with the festive charm of motichoor laddoos — all layered into a beautiful, bite-sized treat.

This recipe blends the subtle sweetness of custard apple (sitaphal) with the nutty, aromatic notes of cardamom and pistachios, served over a base of crumbled motichoor laddoos. It’s perfect for festive occasions, dinner parties, or when you just want to impress your guests with something uniquely indulgent yet rooted in Indian flavors.

Ready in under an hour and full of texture, flavor, and elegance — this is a dessert that promises to be the showstopper on any table.

What is Sitaphal Phirni Motichoor Cups?

Sitaphal Phirni Motichoor Cups is a modern Indian fusion dessert that combines three delicious elements:

1. Phirni – A traditional North Indian rice pudding made with ground rice, milk, and sugar, cooked slowly until thick and creamy. In this version, it's infused with Sitaphal (custard apple) puree, giving it a fruity and refreshing twist.
   
   

2. Motichoor Laddoos – Tiny, saffron-colored boondi pearls made from gram flour, deep-fried and soaked in sugar syrup, then shaped into laddoos. Here, they’re crumbled to form a rich, sweet base for the dessert cups.
   
   

3. Layered Cups – The dessert is assembled in small serving cups, with a layer of crumbled motichoor laddoos at the bottom and a generous spoonful of sitaphal phirni on top. It's finished with a sprinkle of chopped pistachios and cardamom powder for added flavor and texture.
   
   

This fusion dessert is creamy, rich, and bursting with both traditional and tropical flavors. Perfect for festive celebrations like Diwali, weddings, or as a show-stopping end to a dinner party!

Main Ingredient of Sitaphal Phirni Motichoor Cups:

For the Phirni:

1. 3 tbsp rice (soaked for 30 minutes and drained)
   
   
2. 1/4 cup milk (for grinding rice)
   
   
3. 3 cups full-fat milk
   
   
4. 1/4 cup sugar (adjust to taste)
   
   
5. 1 cup sitaphal (custard apple) pulp
   
   
6. 1/2 tsp cardamom powder
   
   
7. 2 tbsp chopped pistachios (for garnish)
   
   

For the Base:

1. 3–4 motichoor laddoos (crumbled)

What Is So Special About Sitaphal Phirni Motichoor Cups?

This isn’t just another Indian dessert — it’s a celebration of texture, flavor, and presentation. Here’s what makes it truly special:

1. Fusion of Flavors

It brings together two beloved Indian sweets:

1. Phirni, a slow-cooked rice pudding that’s creamy and comforting.
   
   
2. Motichoor laddoo, rich and festive, crumbled to add sweetness and texture.
   
   

Topped with the unique, tropical taste of sitaphal (custard apple), this dessert offers a refreshing twist to traditional phirni.

2. Beautiful Presentation

Unlike regular bowl servings, this dessert is set in a ring mould, giving it a sleek, elegant shape — perfect for festivals, weddings, or any occasion where presentation matters.

It’s the kind of dish that looks like it came from a high-end restaurant, but you can easily recreate it at home!

3. Make-Ahead & Crowd-Friendly

You can prep everything ahead of time and assemble just before serving — making it a stress-free dessert for parties or get-togethers.

4. Customizable

From mango or chikoo pulp to rose-flavored phirni, this recipe can be easily adapted to suit seasonal ingredients or personal preferences.

5. Festive Yet Light

Despite being rich in flavor, the custard apple and milk base keep it light on the palate, offering the perfect end to a heavy festive meal.

Meyer Anzen Ceramic Cookware 26cm Kadai with Lid

Quick and Easy Sitaphal Phirni Motichoor Cups:

Minimal Ingredients

You only need a handful of pantry staples:

1. Rice, milk, sugar, cardamom for the phirni
   
   
2. Sitaphal pulp for a fruity twist
   
   
3. Ready-made motichoor laddoos for the base
   
   

-No fancy ingredients, no hard-to-find items — just good, familiar flavors.

No Complex Techniques

Unlike traditional sweets that require string syrups or frying:

1. The phirni is a simple boil-and-stir process.
   
   
2. The motichoor base is just crumbled laddoos — no prep needed.
   
   

-If you can stir a pot, you can make this dessert.

Ring Mould = Effortless Elegance

Using a ring mould makes your dessert look like a professional patisserie creation — with zero decorating skills required.

-Just layer, lift the mould, and you're done.

How to make 

Step 1: Prepare the Rice Paste

1. Soak 3 tablespoons of rice in water for about 30 minutes.
   
   
2. Drain and add to a blender with 1/4 cup milk.
   
   
3. Grind into a smooth paste and set aside.
   
   

Step 2: Cook the Phirni

1. In a heavy-bottomed pan, boil 3 cups of full-fat milk.
   
   

2. Once it starts boiling, lower the flame and add the rice paste slowly, stirring continuously to avoid lumps.
   
   

3. Cook on low heat, stirring often, for about 10–15 minutes, until the mixture thickens and the rice is fully cooked.
   
   

4. Add 1/4 cup sugar and cook for 2–3 more minutes, until dissolved.
   
   

5. Turn off the heat and let the phirni cool slightly.
   
   

6. Once warm (not hot), mix in:
   
   

• 1 cup sitaphal (custard apple) pulp
  
  
• 1/2 tsp cardamom powder
  
  

Tip: Never add sitaphal pulp to hot milk — it may curdle. Wait until the phirni cools down a bit.

Step 3: Prepare the Motichoor Base

1. Crumble 3–4 motichoor laddoos in a bowl.
   
   
2. These will form the base of your dessert.
   
   

Step 4: Assemble Using a Ring Mould

1. Place a ring mould on your serving plate or tray.
   
   

2. Add a layer of crumbled motichoor laddoo inside the mould and press down gently to form a flat base.
   
   

3. Spoon the sitaphal phirni on top of the base, filling the mould.
   
   

4. Smooth the top with the back of a spoon.
   
   

5. Carefully lift the ring mould to reveal a clean, layered dessert.
   
   

Optional: Lightly grease the ring mould or line it with an acetate strip for easy unmoulding.

Step 5: Garnish & Serve

1. Top with chopped pistachios, a sprinkle of cardamom, and optionally some edible silver leaf or dried rose petals.
   
   

2. Chill for 1–2 hours before serving for the best texture and flavor.
   
   

3. Serve chilled and impress your guests!

Expert Tips

1. Cool Before Adding Sitaphal

Always let the phirni cool slightly before adding custard apple pulp to avoid curdling.

2. Use Full-Fat Milk

For rich, creamy texture, stick to full-fat milk — low-fat won’t give the same result.

3. Grind Rice Smoothly

Ensure the rice paste is smooth and lump-free for the best phirni consistency.

4. Grease the Ring Mould

Lightly grease or line your mould to get clean edges when unmoulding the dessert.

5. Chill Before Serving

Chilling for 1–2 hours enhances the flavor and helps the dessert set beautifully.

Recipe Card

Sitaphal Phirni Motichoor Cups

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Category

Dessert

Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

Calories

250

Creamy sitaphal phirni layered over crumbled motichoor laddoos and shaped using a ring mould — an easy, elegant Indian fusion dessert perfect for festivals and special occasions.

Author:

Kashish Kapoor

Ingredients

For the Phirni:

• 3 tbsp rice (soaked for 30 minutes and drained)
• 1/4 cup milk (for grinding rice)
• 3 cups full-fat milk
• 1/4 cup sugar (adjust to taste)
• 1 cup sitaphal (custard apple) pulp
• 1/2 tsp cardamom powder
• 2 tbsp chopped pistachios (for garnish)

For the Base:

• 3–4 motichoor laddoos (crumbled)

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Directions

1. Grind Rice: Soak 3 tbsp rice for 30 mins, drain, and blend with 1/4 cup milk to make a smooth paste.

2. Cook Phirni: Boil 3 cups milk, add rice paste, and cook on low heat for 10–15 mins until thick. Add 1/4 cup sugar and mix well.
3. Cool & Add Sitaphal: Let the phirni cool slightly, then mix in 1 cup sitaphal pulp and 1/2 tsp cardamom powder.
4. Prep Base: Crumble 3–4 motichoor laddoos.
5. Assemble with Ring Mould: Place the mould on a plate, press in laddoo crumbs, top with phirni, smooth the surface, and carefully remove the mould.
6. Garnish & Chill: Sprinkle chopped pistachios on top and refrigerate for 1–2 hours before serving.

Recipe Note

Always let the phirni cool slightly before adding sitaphal pulp to avoid curdling. You can use ready-made motichoor laddoos to save time. This dessert can be made ahead and chilled — perfect for entertaining!