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

taste .

Do try both versions .


2 cups gram/ besan flour

2-3 cups sugar ( I used only 2  cups)

Kesari powder

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

string consistency.

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.







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