Moti- Pak is a gram flour sweet,made with fried
boondhis(just like boondhi/motichur ladoos)
Instead of shaping into ladoos this is pressed on
to a tray,and cut into squares ( like burfi).
My version of moti- pak was, sandwiched with khova.
For variations and richer taste and shape ,some
add the khova into the boondhi mixture.
29-09-2020 ( added another version)-
powdered cashewnuts may be added in
place of khova or mawa and mixed to make
Addition of cashew powder has a lovely
Do try both versions .
2 cups gram/ besan flour
2-3 cups sugar ( I used only 2 cups)
3/4 tsp.cardamon/ elaichi powder
A pinch of edible camphor ( optional)
A pinch of clove powder
Melon seeds / finely chopped cashewnuts
Oil for frying the boondhis
Slotted spoon ( preferably with a rim) or the
slotted spoon you use for frying
Mix the besan flour with enough water to make
a flowing ( not thin) batter .
Heat oil,and pour the prepared batter through
the slotted spoon.
Pearly balls should be seen when dropped in
Now fry these till lightly crisp not dark brown.
Once all the boondhis are made set aside.
You can make the syrup simultaneously or
after you fry the boondhis too.
For the syrup.
Add 3/4 cup water to the sugar and make one
Add elaichi powder,camphor,and 1/4 tsp of
lime juice ( to prevent crystalization).
Add the fried boondhis and cook till the syrup
is reduced, not dry but soggy.
Transfer to a greased plate or lined with
parchment paper,and flatten half the mixture.
Next add khova layer.
Finally add the remaining boondhi layer.
Top with silver vark or nuts of your choice.
For fine cuts of the burfi allow to set for
minimum 2 hours.
For the khova layer
200 gm khova/mawa
sugar to your taste
Blend all these together fine and use.