Moti Pak –Motichoor Milk Burfi

5 from 1 vote

Moti Pak, or motichoor burfi, is a layered Indian fusion sweet that blends creamy milk burfi with motichoor ladoo for a melt-in-your-mouth treat.

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: pieces

Calories: 168kcal

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.

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.

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.

Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.