Saturday, April 23, 2011

Motichur ke Barfi

Before writing the recipe,let me tell u that, i got the idea to make motichur ke barfi from the famous motichur laddus(one of my most fav sweets)....

Laddus are considered very auspicious mithai coz they are the favourites of Lord Ganesh. The most popular kinds are the boondi laddu and motichur laddu. The difference between motichur and boondi laddus is that the boondis in the boondi laddus are larger and are fried till they are slightly brown in colour. Motichur laddus however are made with very small sized boondi, almost like little rice pearls and they are not fried till they darken. Making these laddus is a time consuming process and a little practice is required to perfect them.

Where as `Barfi` or `burfi` is an Indian sweet. Plain barfi is made from condensed milk, cooked with sugar until it solidifies. Other varieties include `besan barfi`, made with besan (gram flour), and `pista barfi`, which is a milk barfi containing ground pistachio nuts. Barfi is often flavoured with cashew...

In some sweet shops they mixed up both the above ideas to make Motichur ke Barfi instead of laddus, as i did here....If you are patient and enjoy the pursuit, you will enjoy making these too...


2 1/2 cups Gram flour (besan)(Mix with baking powder and sieved properly)
2 tsp Baking soda
500 ml.Milk
1/2 tsp. Cardamom powder
3 cups Ghee
A fine holed shallow strainer .

For the garnish :-Silver leaf (vark)
For Syrup

2 1/2 cups Sugar
3 1/2 cups Water
2 tbsp Milk
2 tsp Cardamom powder


For Syrup:

Put sugar and water in a vessel and boil.
When sugar dissolves, add milk.
Boil for 5 minutes till scum forms on top.
Strain and return to fire.
Boil till sticky but no thread has formed.
Add cardamom powder and mix. Keep aside.

For Motichur:

Mix sieved flour ,cardamom powder and milk to a smooth batter.
Heat ghee in a heavy frying pan.
Hold strainer on top of the pan with one hand.
With the other pour some batter all over the holes.
Tap gently till all batter has fallen into hot ghee.
Stir with another strainer and remove when light golden.
Keep aside. Repeat for remaining batter.

For Barfi:

Immerse motichur in syrup.
Drain any excess syrup.
Spread the prepared evenly over the plate and allow it to cool.
Now with the knife, cut it into desired shapes.
Garnish with silver leaf/vark on top.
Motichur ke barfi is ready to be served.
Cool properly before store it in a container.

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