Crush the Parle-G biscuits into fine crumbs using a food processor, then mix in cardamom powder. Pour in the melted butter and mix until combined. Press this mixture into the bottom of your jars to form a base. Chill the jars in the refrigerator for at least 15 minutes.

In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, then enhance with kesar elaichi essence. In a separate bowl, whip the heavy cream until stiff peaks form. Fold this into the cream cheese mixture.

Spoon a layer of cheesecake filling into each jar, then add some crumbled motichoor ladoos. Repeat by adding more cheesecake filling and ladoo crumbles, finishing with ladoos on top.

Cover jars with lids or plastic wrap and chill for 3-4 hours, preferably overnight.

Before serving, garnish with chopped nuts. Optionally add edible silver leaves and a drizzle of honey or maple syrup.