Motichoor Burfi: Festive Indian Sweet
Motichoor Milk Burfi is a delightful Indian sweet that combines tiny fried chickpea flour pearls (boondi) with a rich, creamy milk base, soaked in fragrant sugar syrup. This fusion dessert offers the beloved flavor of motichoor ladoo in a convenient, sliceable fudge format, perfect for festivals like Diwali or any celebration.
Ingredients
- 1 cup besan (chickpea flour)
- 0.5 cup water for batter
- 0.25 tsp orange food color optional
- 2 cups sugar
- 1 cup water for syrup
- 0.5 tsp cardamom powder
- 2 tbsp milk powder
- 1 tbsp ghee for mixture
- 2 cups ghee/oil for frying boondi
- 2 tbsp chopped pistachios for garnish
Instructions
- In a bowl, mix besan with 1/2 cup water and optional food color to form a smooth, lump-free batter of pouring consistency.
- Heat ghee/oil in a deep pan. Using a slotted ladle (jharra), pour small amounts of batter through the holes into the hot oil from a height. Fry until the boondi are crisp but not browned, about 1-2 minutes. Remove with a slotted spoon and drain excess oil. Repeat until all batter is used.
- In another pan, combine 2 cups sugar and 1 cup water. Heat on medium flame, stirring until sugar dissolves. Bring to a boil and cook until a one-string consistency is reached (drop a tiny bit between your thumb and forefinger, it should form a single thread).
- Add the fried boondi to the hot sugar syrup. Stir well to coat. Add cardamom powder and milk powder. Mix thoroughly.
- Continue cooking on a low flame, stirring occasionally, until the mixture thickens and starts to leave the sides of the pan. Add 1 tbsp ghee and mix well.
- Grease a tray or plate with ghee. Pour the hot burfi mixture onto the greased tray and spread evenly using a spatula or back of a spoon.
- Garnish with chopped pistachios, gently pressing them into the mixture. Let it cool completely at room temperature for several hours or until set firm.
- Once set, cut into desired square or diamond shapes. Store in an airtight container at room temperature.
Notes
For best results, ensure your boondi batter is of pouring consistency; it should not be too thick or too thin. Use a fine-holed slotted ladle (jharra) for uniform boondi. Adjust food color to your preference or omit it for a natural look. Burfi needs to cool completely to set firm before cutting. You can add a pinch of saffron strands soaked in warm milk for extra flavor.