MOTI – PAK


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.

INGREDIENTS

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

Ghee

Oil for frying the boondhis

Slotted spoon ( preferably with a rim) or the slotted spoon you use for frying

METHOD

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 oil.

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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