Are you looking for a show-stopping Indian fusion dessert for Diwali? This Motichoor Tart with Rose Shrikhand is the easiest recipe for a party, and it can be made in just 10 minutes.
It combines the beloved motichoor ladoo with creamy, fragrant rose shrikhand—a perfect party pleaser and one of the best Diwali dessert ideas for an effortless yet impressive treat.
The 10-Minute Diwali Dessert Everyone Will Love
Every Diwali, it's my tradition to whip up instant, quick, and easy recipes that aren’t just family-friendly but also scalable for hosting a party.
This Motichoor Tart with Rose Shrikhand checks all those boxes—and even better, there’s no cooking involved!
We’re giving store-bought motichoor ladoos a creative twist by turning them into the tart base—just break them apart and press them into shape, and you’re halfway done.
The creamy, aromatic rose shrikhand topping is a breeze — blend just 4 simple ingredients, and you’re ready to assemble.
No fuss, no long hours in the kitchen, and the best part? This is a make-ahead dessert that frees up your time on the day of the party.
The tartness of the yogurt perfectly balances the sweetness of the motichoor ladoos, creating a fusion that’s rich yet refreshing.
It’s the perfect Diwali party pleaser, combining flavors that will have everyone asking for more!
Ingredients
Ingredient Notes
- Motichoor Ladoo: Using store-bought motichoor ladoos as the tart base saves time and effort, while still delivering authentic flavor.
- Hung Curd: Hung curd adds that perfectly creamy, tangy balance to the sweet ladoo base. If you're short on time, you can use Greek yogurt instead of making hung curd, as it has a similar thick texture and saves you the time of straining regular yogurt.
- Sugar: Preferably use icing sugar so that it blends easily with the yogurt base. Aslo feel free to adjust it based on your taste or the sweetness of the rose syrup you're using.
- Rose Syrup: This fragrant syrup gives the shrikhand a lovely floral aroma and a beautiful pink color. You can adjust the amount depending on how prominent you want the rose flavor to be.
- Cardamom Powder: It enhances the overall flavor with a warm, aromatic touch that pairs perfectly with both the motichoor ladoo and the rose syrup.
Step by Step Instructions:
Prepare the Hung Curd (image 1)
Note: If using Greek yogurt, skip this step.
- Setup: Take a large, deep bowl and place a strainer on top, ensuring it doesn't touch the bottom of the bowl.
- Add Yogurt: Line the strainer with muslin cloth and pour in 3 cups (750 gms) of regular yogurt.
- Wrap and Secure: Gather the edges of the cloth, twist it, and tie it securely.
- Drain: Refrigerate for at least 2 hours with a weight on top. Alternatively, hang the pouch from a kitchen pipe or a tall shelf, collecting the dripping whey in a bowl.
- Final Result: After draining, you’ll have about 2 cups 500 gms of thick hung curd, ready to use.
Tip: Use the collected whey in preparing the dough for roti, soups, or dal for added nutrition!
Prepare the Tart Base
If you have a perforated tart pan, wrap the base and sides with aluminum foil. This makes unmolding easier.
If you don’t have a tart pan, you can assemble directly in a small, shallow dish.
For each serving, use 2 motichoor ladoos.
Break them apart and press them into the bottom and sides of the tart mold (images 2 and 3).
Repeat this for all molds and chill in the freezer while you prepare the shrikhand.
Make the Shrikhand
In a blender, combine the rose syrup, yogurt (or hung curd), and sugar. Blend until smooth. Then add the cardamom powder and blend again until well combined (images 4 and 5).
Unmold the Tart
- Take the tart molds out of the freezer and carefully unmold them.
- Spoon the prepared shrikhand onto the unmolded tarts (image 6). Chill in the refrigerator for at least 4 hours or overnight.
- The next day, garnish as desired. I am using white chocolate shavings, a drizzle of rose syrup, chopped pistachios, and orange peel. Serve chilled and enjoy!
My biggest advice: Make the motichoor tart with rose shrikhand a day before your party for a stress-free preparation!
Storage Instructions:
Refrigerate Immediately: After preparing the tart, store it in the refrigerator to keep it fresh. Make sure it is covered to prevent it from absorbing any odors from other foods.
Use an Airtight Container: If you have a leftover tart, transfer it to an airtight container to maintain its freshness and prevent it from drying out.
Consume Within 2-3 Days: For the best flavor and texture, enjoy the tart within 2 to 3 days of making it. The shrikhand may start to lose its creaminess after this period.
Avoid Freezing: This dessert is best enjoyed fresh and is not suitable for freezing. Freezing can alter the texture of the motichoor ladoos and the shrikhand.
Best Tips
- Proper Planning is Essential: The hung curd takes about 1 to 2 hours to prepare, and the tart needs at least 4 hours to chill after assembly. Plan your time accordingly to ensure everything is ready when you need it.
- Prep Ahead: Make the hung curd a day before serving. This will save time and allow the yogurt to thicken properly. Or use greek yogurt to save time.
- Blend Smoothly: For the shrikhand, blend the yogurt, rose syrup, and sugar thoroughly until smooth. Be careful not to blend for too long, as the yogurt can become liquidy. If your blender struggles, blend in batches for a creamier texture.
- Chill Well: After assembling, refrigerate the tart for at least 4 hours or overnight to allow the flavors to meld and to set properly.
- Garnish Creatively: Get creative with garnishes! Use edible flowers, chopped pistachios, or colorful fruit to make your dessert visually appealing.
- Serve Cold: Ensure the tart is well-chilled before serving for the best taste and texture.
Creative Variations of This Indian Dessert
Fruit-Infused Shrikhand: Add pureed seasonal fruits like mango, strawberry, or passion fruit to the shrikhand mixture for a refreshing twist. This will not only enhance the flavor but also add a pop of color to your dessert.
Nutty Rabdi Layer: Swap out shrikhand for a rich rabdi filling. Our instant rabdi recipe would be just perfect. The creamy texture of rabdi made from condensed milk and flavored with cardamom and nuts pairs beautifully with the motichoor ladoo tart base.
Chocolate Mousse: For a luxurious touch, use a light chocolate mousse as the filling. Here is an easy 2 ingredient mousse recipe.
Saffron Cream Filling: Prepare a saffron-infused cream by whipping heavy cream with sugar and saffron strands. This fragrant filling adds a luxurious touch to your tart.
Pistachio Cream: Blend pistachios with cream cheese or hung curd, sweetened with sugar and a hint of cardamom. This nutty filling brings a unique flavor to your dessert.
Rose and Cardamom Mousse: Create a delicate mousse using whipped cream, rose syrup, and cardamom. This airy filling complements the motichoor ladoos beautifully.
Spiced Yogurt Parfait: Layer flavored yogurt, like cinnamon or nutmeg-infused yogurt, with the motichoor ladoo base for a quick and easy dessert.
Custard Filling: Make a simple vanilla custard and pour it over the motichoor ladoo tart for a creamy, comforting dessert.
Kesar Pista Shrikhand: Enhance the shrikhand by incorporating saffron and finely chopped pistachios. This variation adds a rich flavor and festive touch.
Mascarpone Cream: Blend mascarpone cheese with sugar and a hint of lemon juice for a creamy, tangy filling that balances the sweetness of the ladoos.
Frequently Asked Questions (FAQs)
Absolutely! Homemade ladoos can add a personal touch and unique flavor to the dessert. Just ensure they are fresh and slightly soft for easier molding.
Yes, chilling allows the flavors to meld and helps the tart set properly. It’s best to chill for at least 4 hours or overnight for the best results.
No worries! You can assemble the tart directly in a shallow serving dish, which makes the process even easier.
Yes, you can prepare the shrikhand a day ahead and store it in the refrigerator. Just layer it on the tart before serving.
Get creative with garnishes! Use edible flowers, chopped nuts, or colorful fruit to make the tart visually appealing and festive.
More Recipes to try this Diwali
- 31+ Easy Indian Dessert recipes for Dinner Parties
- 17+ Easy Indian Sweets with Condensed Milk
- Easy Badam Halwa recipe with Almond Flour in minutes
- Easy No-Cook Instant Kaju Barfi recipe - Kaju Katli
- Make Easy and Quick Instant Rabdi Recipe in 20 mins
- Bombay Karachi Halwa - Easy Method
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Easy Motichoor Tart with Rose Shrikhand
Ingredients
- 8 Motichoor Ladoo
- 500 gms Hung Curd/Greek Yogurt refer notes
- 3 tbsp Caster or Powdered Sugar adjust to taste
- 1/4 cup Rose Syrup
- 1/2 tsp Cardamom Powder
Melted White Chocolate, Chopped Pistachios for garnish
Instructions
Step 1 - Prepare Hung Curd (Skip this step if using Greek Yogurt)
- Line a strainer with muslin cloth and place it over a large bowl. Pour 3 cups (750 gms) of yogurt into the cloth. Gather the edges, twist, and secure. Refrigerate for 2 hours, allowing the whey to drain. You should be left with thick hung curd, about 2 cups.
- Alternatively you can also hang the pouch to allow the dripping of whey.
Step 2 - Prepare the Tart Base
- Line the bottom of your tart pan (or shallow dish) with foil for easy removal later.
- Break apart 2 motichoor ladoos per tart and press them into the foil-lined base and sides to form the tart shell.
- If using multiple molds, repeat for each one. Place in the freezer to firm up while you prepare the shrikhand.
Step 3 - Make the Rose Shrikhand
- In a blender, combine hung curd (or Greek yogurt), icing sugar, and rose syrup. Blend until smooth.
- Add cardamom powder and blend again briefly until well combined. Be careful not to over-blend, as this can make the yogurt too liquidy.
Step 4 - Assemble the Tart
- Remove the tart base from the freezer and carefully unmold it.
- Spoon the rose shrikhand over the base, spreading it evenly. Refrigerate the assembled tart for at least 4 hours or overnight to set.
Step 5 - Garnish
- Before serving, garnish with chopped pistachios, white chocolate shavings, and orange zest. Serve chilled for best results.
Notes
-
- Nutritional Information: The provided nutritional details account only for the homemade rose shrikhand. Calorie content for the motichoor ladoos may vary based on the brand or store from which they are purchased.
- Adjust for Taste: Customize the sweetness by adjusting the sugar and rose syrup to your liking. Start with less, and increase as needed to achieve your preferred flavor.
- Planning is Key: Preparing the hung curd takes 1 to 2 hours, and the tart needs at least 4 hours to chill after assembly. Plan your time to ensure the dessert is ready when you need it.
- Prep Ahead: To save time, prepare the hung curd the day before. This allows it to thicken properly. Alternatively, Greek yogurt can be used as a time-saver.
- Blend with Care: When making the shrikhand, blend the yogurt, rose syrup, and sugar until smooth. Be cautious not to over-blend, as this may make the yogurt too liquid. If the blender struggles, blend in small batches to ensure a creamier consistency.
- Chill for Best Results: After assembling the tart, refrigerate it for at least 4 hours, or preferably overnight, to allow the flavors to meld and for the tart to set.
- Creative Garnishing: Enhance the visual appeal of your tart by using garnishes like edible flowers, chopped pistachios, or colorful fruits.
- Serve Cold: For the best flavor and texture, ensure the tart is well-chilled before serving.
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