Moti Pak

Instrucțiuni

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   Puneți zahărul și apa într-o cratiță lată. 10 11 4 3 12 13 14 15 16 17 18 2 1 19 2 1 20 21 22 23 24 20 15 25 26 27 28 29 30 31 32 3 2 33 34 35 36 37 38 39 40 41 42 3 2 43 44 45 46 47

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   Aduceți-o la fierbere și adăugați sucul de lămâie pentru a preveni cristalizarea.

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   Adăugați firele de șafaran și pudra de cardamom în siropul de zahăr.

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   Lăsați siropul de zahăr să fiarbă la foc mediu până când ajunge la consistența unui fir subțire. Acest lucru durează aproximativ 7-10 minute pentru a obține consistența dorită.

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   Verificați consistența - luați puțin sirop de zahăr răcit între degete, apăsați degetele unul de celălalt și apoi deschideți degetele; dacă se formează un fir subțire între degete, fără a se rupe, siropul de zahăr este gata de utilizare. Acoperiți și puneți deoparte.

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   Amestecați făina de năut, colorantul alimentar și o linguriță de unt clarificat într-un bol.

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   Adăugați puțină apă inițial și faceți o pastă groasă, fără cocoloașe.

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   Adăugați treptat apă pentru a obține o pastă fină, omogenă și ușor de turnat. Dacă consistența pastei este corectă, aceasta se va prelinge în ulei sub formă de picături mici și uniforme, rezultând perfecte bile de motichoor. Sfat - Mențineți consistența pastei de făină de năut, astfel încât să fie ușor de manevrat - O consistență potrivită a pastei este esențială pentru a obține bile perfecte de motichoor. Asigurați-vă, de asemenea, că pasta nu are cocoloașe.

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   Încălziți uleiul într-o tigaie. Folosiți întotdeauna o tigaie lată pentru a prăji bilele. Tigaia ar trebui să fie mai lată decât dispozitivul. Astfel, atunci când loviți dispozitivul deasupra tigăii, pasta cade direct în tigaie, mai degrabă decât pe margini.

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    Heat oil in a pan. Always use a wide kadhai to fry the boondis. The kadhai should be wider than the size of the jhara. This way, when you tap the jhara over the kadhai, the batter falls straight into the kadhai rather than on the edges.

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    While frying the boondi, create a higher platform so that the jhara is 3-4 inches above the oil. I used a container lined with a thick cloth and then placed the jhara on top to support it.Tip — To make the perfectly round pearls/ boondi — The trick to make a perfectly round boondi is to hold the strainer just above the kadhai when dropping the besan into the oil through the sieve. The thick cloth underneath the container acts as a cushion when you vigorously shake the jhara over the oil to drop the batter in the oil. Ensure the handle of the jhara rests over the container and does not come in close contact with the hot oil in the kadhai.

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    Once the ghee/oil is hot, pour the batter through this jhara. Shake it vigorously (up and down) over the oil so that the whole batter drops through those holes as tiny droplets.

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    Once the boondi is in oil, you have very little time.Fry them for a minute, then remove them immediately before the boondis start to change color. Do not over-fry the boondis.

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    Use a fat skimmer to collect the fried boondis.Tip — We do not need crisp boondi for motichoor. Since they are very tiny in size, they will cook fast; therefore, be quick in removing the motichoor boondi from oil at the right time.A crisp boondi is not good for motichoor ladoos.

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    Always drain fried boondi onto a paper-lined plate to ensure that extra oil is drained from the boondis. Spread the boondi in a single layer over the paper napkin to drain maximum oil. To prevent the fried boondi from drying out, cover the boondi with a lid while you fry the whole batch.

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    Perfectly shaped motichoor boondis are ready for the sugar syrup.

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    If the sugar syrup has cooled down, bring it to a quick boil. Lower the heat to the lowest setting, then add the fried motichoor boondis to this pan.

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    Cook the boondi for 1-2 minutes at the lowest setting, stirring continuously. This way, the boondi will become soft and soak in the sugar syrup.

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    Take the pan off the heat, cover, and let it rest for an additional 1-2 minutes.

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    The mixture should bind well when pressed. Cover and set it aside.

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    Heat ricotta cheese over medium-low heat in a heavy-bottomed pan.

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    Stir continuously. Soon the cheese will start to melt and spread.

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    Use a big spoon because the cheese will start to splatter as it bubbles. Do not leave the mixture unattended; stir constantly.Tip — Continuous stirring prevents burning: The ingredients tend to get burnt when left unattended, even for a while. Therefore, keep stirring the mawa mixture for evenly cooking without burning.

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    Keep stirring until the moisture starts to evaporate. The whole process will take about 15-20 minutes over medium-low heat.

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    Now add ghee to the pan and stir to combine. Soon, the mixture will start to thicken and start to leave the sides of the pan.

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    Add milk powder to it.Tip — Ensure the mixture is warm before adding milk powder and sugar to mawa. If milk powder and sugar are added to the hot mawa, the mixture will become runny and difficult to work with.

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    Mix until combined. Turn off the heat.

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    Add powdered sugar and cardamom powder.

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    Mix it well until the sugar is thoroughly combined with other ingredients, forming a homogeneous mixture.

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    Once the mawa mixture has cooked well, it comes together in the pan. This is the right time to remove the mixture from heat, as cooking for a longer duration will turn the mix dry.Tip — Make sure to make the mixture lump-free — Lump-free dough makes a smooth and luscious milk mawa layer with a melt-in-mouth texture.

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    Transfer the mixture to a bowl. Let it cool.

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    Once it is cooled, knead the dough briefly for 2-3 minutes with the heel of your hand. Tip — Knead the mixture for smoothness — Kneading the mawa dough removes any graininess from the mixture and lends melt-in-mouth smoothness to the mawa mixture.

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    Knead until you get a smooth mawa dough.

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    Grease a tray with ghee or unsalted butter.

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    For easy slide-out of the moti pak pieces, line the tray with parchment paper and grease it before setting the motichoor layer, which will facilitate the slide-out of the burfi.

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    Divide the motichoor mixture into two equal parts. Transfer one layer to this greased pan.

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    Using a spatula, spread it around into a thick burfi. As you spread, press and pack the mixture down firmly. The pressed motichoor mix will look like a thick block. Smoothen the top layer and edges with the spatula.Tip — Warm mixture holds better shape. For better layering of the motichoor mix, ensure that the mixture is warm and not very hot. Warm boondi can be shaped into the burfi easily.

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    Now, spread the mawa mixture over the flattened motichoor barfi layer and ensure that this layer is also pressed down tightly.

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    Put the other motichoor layer on top to make a sandwich. Spread and press this layer down firmly.

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    Tightly pack the barfi when setting: When setting the burfi in the tray, ensure that all the layers are pressed tightly, as the loosely set mixture will result in a crumbly burfi.

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    Decorate the Moti Pak burfi as you please. I have added some silver leaf, cardamom powder, and crushed pistachios as a garnish.

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    You can go creative with the kind of decoration that lures you. Cover it with plastic wrap and set it in the fridge for 2-3 hours.

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    Once set, remove the Moti Pak from the tray.

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    Cut the Moti Pak into your desired shape to create individual sandwiched burfis.

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    Serve and enjoy!

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    This decadent dessert is mouth-watering and emanates festive vibes that perfectly resonate with the celebrations.

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    Perfect for gifting too!