Moti Pak Burfi ( Diwali fusion recipe)

Category : INDIAN SWEETS

Author: David

Post Date :



MOTICHOOR LAYER

  • Combine sugar and water into a wide pan.

  • Bring it to a boil and add lemon juice to prevent crystallization.

  • Add saffron strands and cardamom powder to the cooking sugar syrup.

  • Allow the sugar syrup to simmer over medium heat until it reaches one-string consistency. It will take 7-10 minutes to get one string consistency.

  • Check consistency – take some cooled sugar syrup between your fingers, press the fingers down, and now open your fingers; if it forms a thick string between your fingers without breaking – sugar syrup is ready to use. Cover and set it aside.

  • Combine besan, food color, and a teaspoon of ghee in a mixing bowl.

  • Add a little water at first and make a lump-free thick batter.

  • Slowly and gradually add water to make a smooth, lump-free, and pourable batter. If the batter is of the right consistency, it will fall into the oil as even-sized tiny droplets, resulting in perfect motichoor boondi.Tip  Keep the besan consistency free-flowing — A free-flowing consistency of the batter is essential for making beautiful motichoor pearls. Also, make sure the batter has no lumps.
  • Since I didn’t have the right motichoor jhara, I converted my size 2 boondi jhara to a size 0 by wrapping it in aluminum foil. If you plan to use this method, please make sure the foil is tightly secured around the jhara.Then, using a push-pin, I created tiny holes through the jhara. This effectively served the purpose and helped me make my best Motichur Ladoos!
  • Heat oil in a pan. Always use a wide kadhai to fry the boondis. The kadhai should be wider than the size of the jhara. This way, when you tap the jhara over the kadhai, the batter falls straight into the kadhai rather than on the edges.

  • While frying the boondi, create a higher platform so that the jhara is 3-4 inches above the oil. I used a container lined with a thick cloth and then placed the jhara on top to support it.Tip   To make the perfectly round pearls/ boondi — The trick to make a perfectly round boondi is to hold the strainer just above the kadhai when dropping the besan into the oil through the sieve. The thick cloth underneath the container acts as a cushion when you vigorously shake the jhara over the oil to drop the batter in the oil. Ensure the handle of the jhara rests over the container and does not come in close contact with the hot oil in the kadhai.
  • Once the ghee/oil is hot, pour the batter through this jhara. Shake it vigorously (up and down) over the oil so that the whole batter drops through those holes as tiny droplets.

  • Once the boondi is in oil, you have very little time.Fry them for a minute, then remove them immediately before the boondis start to change color. Do not over-fry the boondis.

  • Use a fat skimmer to collect the fried boondis.Tip  We do not need crisp boondi for motichoor. Since they are very tiny in size, they will cook fast; therefore, be quick in removing the motichoor boondi from oil at the right time.A crisp boondi is not good for motichoor ladoos.
  • Always drain fried boondi onto a paper-lined plate to ensure that extra oil is drained from the boondis. Spread the boondi in a single layer over the paper napkin to drain maximum oil. To prevent the fried boondi from drying out, cover the boondi with a lid while you fry the whole batch.

  • Perfectly shaped motichoor boondis are ready for the sugar syrup.

  • If the sugar syrup has cooled down, bring it to a quick boil. Lower the heat to the lowest setting, then add the fried motichoor boondis to this pan.

  • Cook the boondi for 1-2 minutes at the lowest setting, stirring continuously. This way, the boondi will become soft and soak in the sugar syrup.

  • Take the pan off the heat, cover, and let it rest for an additional 1-2 minutes.

  • The mixture should bind well when pressed. Cover and set it aside.

ASSEMBLE MOTI PAK BURFI

  • Grease a tray with ghee or unsalted butter.

  • For easy slide-out of the moti pak pieces, line the tray with parchment paper and grease it before setting the motichoor layer, which will facilitate the slide-out of the burfi. 

  • Divide the motichoor mixture into two equal parts. Transfer one layer to this greased pan.

  • Using a spatula, spread it around into a thick burfi. As you spread, press and pack the mixture down firmly. The pressed motichoor mix will look like a thick block. Smoothen the top layer and edges with the spatula.Tip Warm mixture holds better shape. For better layering of the motichoor mix, ensure that the mixture is warm and not very hot. Warm boondi can be shaped into the burfi easily.
  • Now, spread the mawa mixture over the flattened motichoor barfi layer and ensure that this layer is also pressed down tightly.

  • Put the other motichoor layer on top to make a sandwich. Spread and press this layer down firmly.

  • Tightly pack the barfi when setting: When setting the burfi in the tray, ensure that all the layers are pressed tightly, as the loosely set mixture will result in a crumbly burfi.

  • Decorate the Moti Pak burfi as you please. I have added some silver leaf, cardamom powder, and crushed pistachios as a garnish.

  • You can go creative with the kind of decoration that lures you. Cover it with plastic wrap and set it in the fridge for 2-3 hours.

  • Once set, remove the Moti Pak from the tray. 

  • Cut the Moti Pak into your desired shape to create individual sandwiched burfis.

  • Serve and enjoy!

  • This decadent dessert is mouth-watering and emanates festive vibes that perfectly resonate with the celebrations.

  • Perfect for gifting too!

 

Frequently Asked Questions

 
Can I scale up this delicious recipe?
Yes! You can make a large batch of this delicious Moti Pak, which is an easily scalable recipe.
 
How can I store this Moti Pak recipe?
You can store this mouth-watering dessert recipe on the counter at room temperature for about a day and in the refrigerator for about a week.
 
Can I freeze this recipe?
Yes, you can freeze this dessert for about 3 weeks in an air-tight container. Thaw it overnight in the refrigerator and serve it after bringing it to room temperature.
 
What else can be used in place of ricotta cheese?
Almond or Cashew flour makes an excellent replacement for ricotta cheese, and the outcome will be just as good.

Calories: 427kcal | Carbohydrates: 60g | Protein: 14g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 100mg | Potassium: 346mg | Fiber: 2g | Sugar: 48g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 1mg

The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.

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Welcome to my incredible food paradise! If you are passionate about food, this is the right place to explore exquisite recipes. From tasty starters, delicious meals, and blissful sweet delights, here you will find everything to please the gourmet in you. 

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