Combine sugar and water into a wide pan.

Bring it to a boil and add lemon juice to prevent crystallization.

Add saffron strands and cardamom powder to the cooking Sugar Syrup.

Allow the sugar syrup to simmer over medium heat until it reaches one-string consistency. It will take 7-10 minutes to get one string consistency.

Check consistency – take some cooled sugar syrup between your fingers, press the fingers down, and now open your fingers; if it forms a thick string between your fingers without breaking – sugar syrup is ready to use. Cover and set it aside.

Combine besan, food color, and a teaspoon of ghee in a mixing bowl.

Add a little water at first and make a lump-free thick batter.

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.

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.

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.

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.

Perfectly shaped motichoor boondis are ready for the sugar syrup.

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.

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.

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

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

Grease a tray with ghee or unsalted butter.

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. 

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

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

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

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.

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

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.

Once set, remove the Moti Pak from the tray. 

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

Serve and enjoy!

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

Perfect for gifting too!