Add this motichoor burfi delicacy to your Diwali dessert menu and enjoy every bite of its rich and indulgent burfi that is guaranteed to charm your family and friends!
The highlight of this soft and fudgy dessert is the contrasting textures – the top and bottom layer of this sweet is made of motichoor/ boondi, and the middle layer is nothing but smooth mawa dough. Motichoor Pak Burfi is a delightful combination of grainy textured boondi and smooth textured mawa layer, and this assortment of textures and flavors makes it a perfectly sinful indulgence.
Exquisitely flavorful dish with soft and decadent layers Has a dense fudge-like consistency Look drool-worthy gorgeous Perfectly portioned and balanced in taste Scalable recipe, and Can be prepared in advance!
The best part is that, you can make a big batch of this decadent Moti Pak for your festivals and celebrations to entice your guests and family. These also make a great gifting option.
Ghee — Unsalted butter or homemade ghee adds an irresistible flavor to the mawa mixture. Milk Powder — For adding more creaminess and flavor to the mawa layer, full-fat milk powder is added to the mawa mix. Powdered Sugar — Used as the sweetening agent for our mawa mixture. Cardamom/ Elaichi Powder — Ground cardamom seeds add an irresistible aroma and subtle flavor that makes the mawa mixture overly delicious.
Orange food color — The color makes the pearls look more tempting. Ghee — Motichoor pearls are fried in homemade ghee for the ultimate nutty flavor. Any neutral-flavoured oil can also be used for frying. Sugar — Used as the sweetener to flavor our motichoor pearls. Cardamom Powder — Also added for flavor and an enticing aroma. Lemon Juice — A few drops are added to the sugar syrup to prevent crystallization. Slivered Pistachios and melons — For garnishing the motichoor mawa burfi. Low-medium heat for frying boondi —Maintaining the best temperature of the ghee/ oil for frying boondi is essential. More heat turns the boondi crispier, which does not soak the sugar syrup later. Less heat will allow the motichoor pearls to absorb more ghee/oil, making the boondi soggy. Avoid crispy motichoor boondi — Over-fried boondi will turn crispy and will not soak up the sugar syrup; therefore, avoid frying the boondi for longer. The right sugar syrup consistency — One-string sugar consistency is desirable for making the motichoor. Anything other than this does not make the best motichoor of Moti Pak.
Fixing the crisp boondi — Crisp boondi can be made softer by adding 1-2 tbsp of milk or water to the mixture and heating it. Easy hack for a better binding — Ghee binds the motichoor better than oil owing to its thick consistency. Therefore, you can add a teaspoonful of ghee to the mixture to better shape the Moti Pak burfi. Fixing the runny batter — The right consistency of motichoor plays an essential role in the making of perfect moti pak burfi. If the mixture is runny, the pearls/ boondi will not turn out perfectly. Adding a tablespoon of milk powder to the soupy mix will improve the consistency of the batter. Cook the mawa mix over medium-low heat —High temperatures will burn the ingredients; therefore, it is always advisable to cook the mawa mixture over medium-low heat. Use ghee for ultimate taste — Homemade/ store-bought desi ghee lends an irresistibly delicious flavor and aroma to the mawa mixture so that you can use it for flavoring purposes.
Remove extra moisture to get the right consistency — Proper binding of the mawa layer is possible only if the mawa mixture has reached the right consistency. Therefore, cook the mixture until all the extra moisture has been removed. Fixing the overcooked/ undercooked mixture — Cooking the mawa mixture to remove the extra moisture and reach the right consistency is imperative for making a perfect Motichoor Pak. The overcooked mix will be dry and crumbly without being able to hold the shape. In that case, you can sprinkle some milk or cream on the mawa mixture and mix it well. Alternately, for the undercooked mixture, extend the cooking time for a few minutes until the extra moisture is removed. Cutting the Moti pak into pieces — Slicing the Moti pak can be made perfect by carrying out the process with some patience. When the perfect layering is done, allow the moti pak to set for a while, and then cut it into pieces. Remember to wipe the knife clean between each cut. And while you craft this delicacy that has delighted generations of sweet lovers, we call upon you to discover the magic of traditions and plunge into the ecstasy that it brings to your festivities and your taste buds. So, are you ready to revel in the delightful journey to craft this heavenly dessert? Then, let’s begin!
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