Motichoor Milk Burfi, or Moti Pak, is a delightful treat that combines two iconic Indian desserts! It brings together the creamy, melt-in-your-mouth texture of Milk Burfi with the sweet, delicate flavors of Motichoor Ladoo. Perfect for any festive occasion or just because, this modern fusion recipe is sure to wow everyone!
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The first time I made this dessert, it was purely by chance! I was looking to create a unique dessert for my Diwali party that was easy to make, finger-friendly, and looked festive. Since I had some leftover burfi and ladoo from a previous event, I decided to combine the two.
I mashed the burfi and layered it on the bottom of a dish, then pressed crumbled motichoor ladoos on top, garnished it with pistachios-and the result totally amazed me! At the time, I had no idea I had just made Moti Pak.
It was an instant hit at the party, and the rest is history 🙂 Today, I'm sharing this super easy recipe for Moti Pak Barfi using store-bought ladoos. Let's get started!
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What is Moti Pak
Moti Pak is an indulgent Indian sweet made by layering milk burfi and crumbled motichoor ladoos, topped with cardamom and pistachios, for a perfect blend of textures and flavors.
In English, 'Moti' refers to 'pearls', and 'pak' refers to 'cooked' and commonly used for burfi-like sweets.
Why This Recipe Is A Hit
- Two-in-one dessert offers best flavors from both sweets.
- Ready in 30 minutes, thanks to a clever shortcut.
- Easy to make ahead; transports well for potlucks.
- Bite-sized finger food- no utensils needed.
- Great for Diwali gifting or for office potlucks.
Ingredients - Notes & Substitutions
Here are the seven ingredients that you need to make this delicious moti pak recipe. You can find all at your nearest Indian supermarket or online.
- Ghee: Ghee adds richness to the burfi. You can substitute with unsalted butter, but ghee brings the authentic flavor.
- Milk (whole or 2%): You can use any milk you have on hand, but whole milk gives the best richness.
- Milk powder (full-fat): Full-fat milk powder gives the burfi its creamy texture. Avoid using low-fat for a richer bite.
- Sugar: Adjust the sugar to your liking, but remember the ladoos add some sweetness too!
- Cardamom powder: For that quintessential Indian flavor. Feel free to skip if you're not a fan.
- Pistachios: Finely chopped or sliced. These add a lovely crunch and a pop of color. Almonds work as a great substitute.
- Motichoor ladoos (fresh or frozen, thawed): The star ingredient! If you can't find motichoor ladoos, you can substitute them with regular boondi ladoos. You can find them in the refrigerated dessert section of most Indian supermarkets.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Moti Pak (Motichoor Milk Burfi)
Here are the step-by-step photos and instructions for making Moti Pak sweet:
Step 1: Prepare Milk Burfi
- Mix Ingredients: Place a wide fry pan or wok on low heat, and add in ghee and milk. Add in milk powder along with sugar, and stir until the mixture is smooth. Use a whisk if needed.
- Thicken milk: Continue stirring for about 5 minutes, regularly scraping the sides of the pan as the milk thickens and turns into a paste. Note: At this point, taste the mix and if needed, add more sugar to taste.
- Cook to form a dough: Continue cooking while stirring for another 5 minutes or so, until the milk forms into a soft dough and stops sticking to the pan. Turn off the heat. Stir in cardamom powder and mix well.
- Shape dough: Transfer the burfi dough into a parchment-lined baking dish. Using your spatula, flatten and shape the mixture evenly to a ½-inch thickness.
Step 2: Layer Motichoor Ladoo, Set & Cut
- Crumble motichoor ladoos evenly using a fork.
- Layer this mix on top of the burfi mixture. Flatten it using a spatula or the back of a spoon and spread into an even layer.
- Garnish with sliced pistachios and dried rose petals, and gently press into the dough. Let the burfi set in the refrigerator for about 2 hours.
- When ready to cut, run a knife around it to detach the burfi mix from the pan. Lift the parchment sheet and transfer it onto a cutting surface. Cut it into even squares using a clean, sharp knife. I get around 20-22 squares from this quantity.
How To Serve
Motichoor milk burfi is best served at room temperature. It pairs perfectly with a cup of masala chai or adrak chai.
For a festive spread, serve it alongside other Indian sweets like rabdi gulab jamun or badam katli, easy besan ladoo, or 15-minute nariyal ladoo.
How To Store and Freeze
Refrigerate: Store Moti Pak burfi in an airtight container in the refrigerator. It stays fresh for 5-7 days when stored properly. You should place parchment paper between each layer when stacking the burfi to prevent them from sticking together.
Freezing: Technically, you can freeze this burfi, but I don't recommend it since the texture of the burfi may turn grainy after thawing.
Recipe Tips & Notes
- Heat level: Ensure the heat is set to medium-low while cooking. This prevents the milk solids from burning.
- Milk Powder: Use a good-quality milk powder. Use full-fat milk and milk powder for a creamy texture. This recipe will not work with fat-free products.
- Know when it's done: The burfi mixture is done cooking when it turns into a soft dough, stops sticking, and pulls away from the pan.
- Ladoo: Use a good-quality ladoo brand, such as Haldiram's. If using frozen, thaw it before using.
- Cutting tip: For smooth cuts and to prevent crumbling, wipe the knife with a wet kitchen towel in between cuts.
- Multiplying the recipe: If you multiply this recipe, the cooking time will increase, as you'll need to stir for a longer period to form the soft dough. Use a wider pan for even cooking.
- Nut or Nut-free: You can customize this milk burfi by substituting the pistachios with your preferred nuts, such as almonds or cashews. Skip the nuts for a nut-free burfi.
- Setting time: It is important to let the burfi set before cutting it. If you're in a rush, freeze it for 15-20 minutes before cutting.
More Indian Party-Friendly Desserts
You can find more selections in this collection: Easy Indian Dessert Recipes
📖 Recipe
Moti Pak -Motichoor Milk Burfi
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Video
Equipment
Ingredients
- ¼ cup ghee
- ½ cup milk whole or 2%
- 2 cup milk powder full-fat
- ½ cup sugar
- ½ teaspoon cardamom powder
- 2 tablespoons raw pistachio finely chopped or sliced
- 10-12 motichoor ladoo fresh or frozen (thawed)
Instructions
Prepare Milk Burfi
- Mix Ingredients: Place a deep, wide fry pan or kadai on the stove and add in ghee and milk. Turn the flame on low heat.
- Add milk powder & sugar: Add in milk powder along with sugar, and stir until the mixture is smooth and free of any lumps. Use a whisk if needed. Note: At this point, taste the mix and if needed, add more sugar to taste.
- Thicken milk: Keep stirring continuously for another 5 minutes or so, scraping the sides of the pan regularly as the milk thickens and starts turning into a paste.
- Cook to form a dough: Continue cooking while stirring for another 5 minutes or so, until the milk forms into a soft dough and stops sticking to the pan. Turn off the heat. Stir in cardamom powder and mix well.
- Shape dough: Transfer the burfi dough into a parchment-lined baking dish. Using your spatula, flatten it and shape it evenly maintaining a ½-inch thickness.
- Top with nuts: Top with chopped nuts. Using the back of a spoon gently press them into the dough.
Layer Motichoor Ladoo & Set
- Crumble motichoor ladoos evenly using a fork. Layer this mix on top of the burfi mixture. Flatten it using a spatula or the back of a spoon and spread into an even layer.
- Garnish with sliced pistachio and dried rose petals, and gently press into the dough.
- Set, cut, and serve: Let the burfi set in the refrigerator for about 2 hours. After that, run a knife around it to detach it from the pan. Lift the parchment sheet and transfer it onto a cutting surface. Using a clean, sharp knife, cut it into even squares. I get around 20-22 squares from this quantity.
Notes
- Heat level: Ensure the heat is set to medium-low while cooking. This prevents the milk solids from burning.
- Milk Powder: Use a good-quality milk powder. Use full-fat milk and milk powder for a creamy texture. This recipe will not work with fat-free products.
- Know when it's done: The burfi mixture is done cooking when it turns into a soft dough, stops sticking, and pulls away from the pan (moves freely).
- Ladoo: Use a good-quality ladoo brand, such as Haldiram's.
- Cutting tip: For smooth cuts and to prevent crumbling, wipe the knife with a wet kitchen towel in between cuts.
- Multiplying the recipe: If you multiply this recipe, the cooking time will increase, as you'll need to stir for a longer period to form the soft dough. Use a wider pan for even cooking.
- Nut or Nut-free: You can customize this milk burfi by substituting the pistachios with your preferred nuts, such as almonds or cashews. To make a nut-free burfi, skip the nuts altogether.
- Setting time: It is important to let the burfi set before cutting it. If you're in a rush, freeze it for 15-20 minutes before cutting.
Sumi says
This burfi looks incredible! I love how it combines two of my favorite sweets. Can’t wait to try it- thank you!
Aneesha Gupta says
Thank you for your kind words, I hope you love it. Would love to see your feedback!