MotiPak

Ingredients:

Boodhi:

Besan flour - 125 g
Water - 50 ml 

Syrup:

Sugar - 150 g
Water - 70 ml

Unsweetened Khoya - 80 g
Elaichi powder - a pinch
Saffron strands - Little
Ghee - 2 tbsp
Cashews - 10-12 
Pistachios - 10
Kesari Colour - Little
Oil - To fry
Silver leaves - As reqd

Method:

• Grease a plate with ghee and line with butter paper.
• Ser this aside.
• Chop the pistachios and cashews and set aside.
• In a bowl add in besan flour.
• Add water little by little and make a batter.
• If should be idly batter consistency.
• Now heat oil in pan and use boodhi laddle or laddle with holes.
• Fry these boodhis in low flame and transfer to plate.
• Let it cool a bit.
• Add in to blender and blend coarsely.
• Now in a pan add in sugar and little water.
• Add in saffron strands and kesari color and mix well.
• Add in ghee, elaichi powder  and mix well.
• Once it boils add in blended moti and mix well.
• Cook in low flame for min 5-7 mins.
• Now add in crushed khoy and mix well.
• It will melt in heat.
• Once everythig is mixed, turn off range and let it sit for 20-25 mins.
• After this transfer this greased plate.
• Dap it with a spatula greased with ghee.
• Drizzle the chopped nuts and gently press it.
• Add in silver leaves and set this aside for 10-25 mins.
• Slice and enjoy.