In a bowl, add the motichur ladoo. With the help of a fork, break all the ladoos.

Combine chhena, powdered sugar and green cardamom powder. Blend until smooth.

Transfer the chhena paste to a piping bag (with a star nozzle).

Pipe a layer of chhena paste into shot glasses. Then add a layer of motichur ladoo.

Keep repeating the layers until you reach the top.

Garnish with chopped almonds.