Begin by washing ½ cup of short grain rice until the water runs clear, then soak it in water for about 20 minutes. Drain the rice and blend it with 2 cups of whole milk in a blender until smooth.

In a heavy-bottomed saucepan, heat 2 cups of whole milk over medium heat until it starts to simmer, stirring occasionally. Gradually add the rice paste, mixing continuously to prevent lumps. Cook for about 10-15 minutes until the mixture thickens.

Stir in ½ cup of sugar, 1 cup of custard apple pulp, and ½ teaspoon of cardamom powder. Keep stirring until well combined and the sugar is dissolved.

Transfer the phirni into a bowl and cover it with plastic wrap. Place it in the refrigerator to chill for at least 30 minutes.

Press the motichoor ladoos into cup molds to create a hollow shape. Let the ladoo cups set.

Once the phirni has chilled, gently stir and spoon the pudding into the prepared ladoo cups.

Garnish with pistachio powder, slivered pistachios, pomegranate seeds, and edible gold foil if desired.

Serve the Custard Apple Rice Pudding Cups chilled or at room temperature.