Moti Pak is one of those sweets that looks fancy but follows a straightforward method once you understand the steps. The name literally means pearl sweet, referring to the tiny boondhi droplets that form the base of this dessert. You make a simple batter from bengal gram flour, fry it into little pearls, then coat them in sugar syrup before mixing with crumbled khoya.
The whole mixture cooks down into a fudgy slab that you can slice and serve. It shows up at weddings and festivals, but there is no reason you cannot make it at home when you want something special. The silver leaf and nut topping make it look celebratory without much extra work.
About the Recipe
This recipe deserves a spot in your sweet making rotation because it brings together two beloved elements: crispy boondhi and creamy khoya. The half fried boondhi stay slightly tender in the center, which creates a softer texture than regular boondhi ladoo. When you mix them with the sugar syrup and khoya, everything binds into a rich, cohesive mass that sets beautifully on a tray.
The cardamom adds warmth, and the nuts give little bursts of crunch. It feels impressive when you slice it into neat squares, but the process is actually quite forgiving. You do not need any special molds or equipment beyond a boondhi ladle, which you can find in most Indian kitchens or online.
Why you will love this recipe
Moti Pak sits somewhere between a fudge and a traditional Indian mithai, giving you the best of both worlds. The boondhi pearls create tiny pockets of texture throughout the sweet, while the khoya adds a milky richness that balances the sugar syrup. I like how the recipe uses just a pinch of baking powder to keep the boondhi light without making them puff up too much.
The yellow color from kesar gives it that classic festive look, and the silver warq on top makes each piece feel special. Because you spread the mixture on a tray and cut it into squares, serving becomes simple. You can make a big batch ahead of time, and it stays fresh for several days when stored properly. The combination of flavors feels indulgent without being overly heavy.
Moti Pak
Cooking Tips
Getting the batter consistency right makes all the difference with the boondhi. Aim for a smooth, pourable batter that drops easily through the ladle holes but is not so thin that it spreads in the oil. Test with one spoonful first to see how it behaves. Reduce the flame before you start frying so the boondhi cook through without browning too quickly on the outside.
The one string consistency for the sugar syrup means that when you lift the spoon, a single thread forms between your finger and thumb. This stage ensures the syrup binds everything together without making the final sweet too hard or too sticky. Stir constantly once you add the boondhi and khoya to the syrup so nothing sticks to the bottom of the pan.
Serving and Storing Suggestions
This recipe makes about 20 to 25 pieces depending on how you cut them. Preparation takes roughly 30 minutes, though you should allow extra time for the mixture to cool and set on the tray before slicing. Serve Moti Pak at room temperature as a dessert after meals or with afternoon chai. The squares look beautiful arranged on a plate with the silver warq catching the light.
Store the pieces in an airtight container at room temperature for up to five days. In warmer weather, you can refrigerate them, but bring them back to room temperature before serving so the texture softens slightly.
Similar Recipes
- Besan Ladoo
- Boondi Ladoo
- Mohanthaal
- Milk Cake
- Kaju Katli
Nutrient Benefits
Bengal gram flour provides plant based protein and fiber, while khoya adds calcium and healthy fats from milk. The nuts you use for garnish bring additional protein, vitamin E, and heart healthy fats into each serving. Cardamom not only flavors the sweet but also aids digestion, which can be helpful after a rich treat.
Because this is a dessert meant for special occasions, portion control matters more than any single ingredient. Enjoy a small piece to satisfy your sweet tooth while still getting some nutritional value from the gram flour and dairy.
Moti Pak
Ingredients
- 1 cup Bengal Gram Flour
- 1 1/2 cup Sugar
- 3/4 cup Water
- 1 cup Unsweetened Khoya (crumbled)
- Baking Powder (a pinch)
- Kesar Yellow Colour (a pinch)
- 1 tbsp Rice Flour
- Oil to deep fry
- Silver Warq (to decorate)
- Cardamom Powder (a pinch)
To Garnish:
- Pista Cashew and Almonds - finely sliced
Instructions
- Mix bengal gram flour, rice flour, kesar yellow colour and baking powder together with a pinch of salt and enough water to make a dropping consistency batter.
- Heat oil in a broad pan.
- When it smokes reduce flame and keep a boondhi ladle on top of the oil and pour one big spoon full of the batter on the ladle.
- Tap gently so that small droplets of dough falls in oil and gets fried.
- When the boondhi's are half fried take them out of oil and keep aside.
- Heat sugar and water together and stir till it is dissolved completely.
- Increase the flame and boil the syrup till one sting consistency is reached.
- Remove from fire.
- Add the prepared boondhi to the syrup.
- Crumble khoya and mix into this.
- Keep on fire and cook stirring constantly till it becomes a thick lump in centre.
- Remove from fire and stir for a minute.
- Pour on a greased tray.
- Flatten the top and sprinkle the fried nuts.
- Decorate with silver warq.
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Frequently Asked Questions
Can I make Moti Pak without a boondhi ladle?
You can use a slotted spoon with small holes or even a perforated skimmer, though the boondhi may not be as uniform. Some cooks improvise with a plastic bottle that has tiny holes poked in the cap, but a proper ladle gives the best results.
What if my sugar syrup becomes too thick?
Add a tablespoon of warm water and heat it gently while stirring to loosen the consistency. Work quickly once you add the boondhi and khoya so the syrup does not harden before everything combines properly.
How do I know when the boondhi are half fried?
They should be pale golden and slightly firm on the outside but still soft in the center. They will cook for only about 30 to 45 seconds in hot oil before you remove them. They should not turn dark brown or become completely crispy.
Can I skip the silver warq?
Yes, the silver leaf is purely decorative and does not affect the taste. Many home cooks skip it and just top the Moti Pak with extra nuts for a simpler presentation.
Why did my Moti Pak turn out too hard?
This usually happens if the sugar syrup cooks past one string consistency or if the mixture stays on the heat too long after adding the boondhi and khoya. Keep the heat moderate and remove the pan as soon as everything comes together in a thick mass.
