Sweet indulgence 6

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Sweet indulgence Instant Pot Milk Burfi and Moti Pak: A Delightful Culinary Adventure


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Imagine the aroma of sweet, delectable treats wafting through your kitchen, enticing your taste buds and filling your home with warmth. In this culinary journey, we’ll explore the art of creating two exquisite Indian desserts – Instant Pot Milk Burfi and Moti Pak. Sweet indulgence These mouthwatering delights are not only easy to make but also showcase the rich and diverse flavors of Indian sweets.

Table of Contents

1. Sweet indulgence Understanding the Ingredients

  • 1.1 The Essence of Full-Fat Milk Powder
  • 1.2 Condensed Milk: Sweetness in a Can
  • 1.3 Ghee: The Heart of Indian Sweets
  • 1.4 Nuts Galore: Almonds, Cashews, and Pistachios
  • 1.5 Cardamom Powder and Saffron Strands

2. The Art of Crafting Instant Pot Milk Burfi

  • 2.1 Setting the Stage: Instant Pot in Sauté Mode
  • 2.2 Mixing the Magic: Ghee, Milk Powder, and Condensed Milk
  • 2.3 Gradual Infusion: Adding Milk to Achieve Perfection
  • 2.4 Stirring to Glory: Achieving the Perfect Texture
  • 2.5 Flavor Explosion: Cardamom, Saffron, and Nutty Goodness
  • 2.6 The Grand Finale: Cooling and Cutting

3. A Symphony of Flavors: Moti Pak Recipe

  • 3.1 Besan – The Foundation of Moti Pak
  • 3.2 Ghee and Besan Dance: Roasting to Perfection
  • 3.3 Gradual Harmony: Adding Milk for Creaminess
  • 3.4 Sweet Symphony: Powdered Sugar and Cardamom
  • 3.5 Bringing it Together: Perfect Consistency
  • 3.6 Shaping Elegance: Forming Moti Pak Balls
  • 3.7 Garnishing Brilliance: Chopped Nuts for the Finishing Touch

4. Serving Suggestions

  • 4.1 Instant Pot Milk Burfi: A Slice of Sweetness
  • 4.2 Moti Pak: Elegant Delights on Display

5. Tips and Tricks for Success

  • 5.1 Balancing Act: Perfecting the Texture
  • 5.2 Experimenting with Flavors: Customizing Your Treats

6. Conclusion

  • 6.1 A Sweet Culmination: Instant Pot Milk Burfi and Moti Pak

The Art of Crafting Instant Pot Milk Burfi

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In the Instant Pot, set to sauté mode, add ghee, milk powder, and condensed milk. Mix well until it forms a smooth mixture.

Creating this heavenly dessert begins with the dance of ingredients in the Instant Pot. Sweet indulgence The marriage of ghee, milk powder, and condensed milk sets the stage for a creamy and luxurious texture that will leave you craving for more.

Add milk gradually, stirring continuously to avoid lumps.https://testyindianfoods.com

As the mixture simmers, the gradual addition of milk becomes the conductor’s wand, ensuring a symphony of flavors and textures without any unpleasant surprises. Sweet indulgence The constant stirring is the secret to achieving a lump-free, velvety consistency.

Continue to cook in sauté mode, stirring constantly until the mixture thickens and starts to leave the sides of the pot.

The sauté mode becomes our cooking maestro, guiding the transformation of the mixture into a thick, cohesive delight that gently releases from the sides of the pot. Sweet indulgence This step ensures the perfect foundation for our Instant Pot Milk Burfi.

Add cardamom powder, saffron strands, and chopped nuts. Mix well.

Now, the aromatic infusion begins. Cardamom powder, saffron strands, and a medley of chopped nuts join the party, creating a flavor explosion that defines the essence of this dessert.

Turn off the Instant Pot and transfer the mixture to a greased plate or tray. Flatten the mixture evenly using a spatula.

The final act unfolds as we gracefully transfer the mixture onto a waiting canvas. With the touch of a spatula, we create a smooth, even layer, setting the stage for the cooling process.

Allow it to cool for a few hours at room temperature or refrigerate for quicker setting.

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Patience is the key as our masterpiece cools. Whether you choose to let it rest at room temperature or expedite the process in the refrigerator, the result is a delectable canvas ready to be transformed into delectable squares of Instant Pot Milk Burfi.

Once set, cut into desired shapes and serve.

With a swift motion, the burfi is sculpted into individual pieces, each a testament to the artistry involved. The reward? A plateful of sweet indulgence that captivates both the eyes and the palate.

A Symphony of Flavors: Moti Pak Recipe

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In a pan, heat ghee and add besan. Roast the besan on low heat until it releases a nutty aroma and turns golden brown. Be careful not to burn it.

Transitioning to our next masterpiece, Moti Pak, the kitchen becomes a stage where besan and ghee perform a delicate ballet. Sweet indulgence The low heat allows besan to release its nutty aroma, turning it into a golden masterpiece without a hint of bitterness.

Add milk gradually, stirring continuously to avoid lumps. Cook the mixture until it thickens and leaves the sides of the pan.

As milk joins the performance, the mixture thickens, reaching a crescendo of creaminess. The constant stirring ensures a harmonious blend, leaving the sides of the pan as a sign of readiness.

Add powdered sugar and cardamom powder. Mix well until the sugar is fully dissolved.

The sweet notes are introduced with powdered sugar and cardamom, creating a delightful contrast to the nutty base. The meticulous mixing dissolves the sugar, ensuring a homogeneous sweetness that permeates every bite.

Continue to cook for a few more minutes until the mixture comes together and leaves the sides of the pan.

The finale approaches as the mixture unites, signaling the readiness for the next act. With sides of the pan left behind, our Moti Pak mixture is poised for the final transformation.

Remove from heat and let it cool for a few minutes until it’s warm enough to handle.

The kitchen symphony takes a brief intermission as the warm mixture awaits its next direction. Sweet indulgence This brief pause ensures a smooth transition to the shaping phase.

Grease your hands with ghee and shape the mixture into small round or oval balls.

The hands, now an extension of the culinary artist, shape the mixture into petite rounds or ovals, each a testament to the care and craftsmanship involved in Moti Pak creation.


Discover the Magic of Instant Kalakand

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Sweet indulgencethe Ingredients:

  1. 2 cups condensed milk
  2. 2 cups crumbled paneer (cottage cheese)
  3. 1/4 cup milk powder
  4. 1/4 cup ghee (clarified butter)
  5. 1/2 teaspoon cardamom powder
  6. Optional: Chopped nuts for garnish

Crafting Culinary Bliss:

  1. Heat Things Up: In a non-stick pan over medium heat, melt ghee.
  2. Perfect Union: Add crumbled paneer and condensed milk, ensuring a thorough mix.
  3. Stirring Symphony: Continuously stir to prevent sticking. Cook for 5-7 minutes until the mixture thickens.
  4. Sweet indulgence Powder Power: Introduce milk powder and cardamom powder, ensuring a seamless blend.
  5. Consistency is Key: Stir until the mixture forms a soft, dough-like consistency, detaching from the pan’s sides.
  6. Set the Stage: Transfer the mixture to a greased plate, spreading it evenly.
  7. Cool and Carve: Allow it to cool briefly before cutting it into desired shapes.
  8. Finishing Touch: Garnish with optional chopped nuts. Refrigerate for a couple of hours for a divine experience.

Dive into the World of Bengali Rasgulla

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Sweet indulgence Unwrapping the Components:

  1. 1 liter full-fat milk
  2. 2 tablespoons lemon juice or white vinegar
  3. 1 cup sugar
  4. 4 cups water
  5. 1/2 teaspoon cardamom powder

The Art of Creation:

  1. Milk Alchemy: Boil full-fat milk, adding lemon juice or vinegar to curdle it.
  2. Separation Stage: Strain the mixture through a muslin cloth once milk solids separate from the whey.
  3. Refreshing Rinse: Rinse the chenna (curdled milk solids) under cold water to eliminate the lemony taste.
  4. Sweet indulgence Drying Dance: Tie the muslin cloth and let it hang for an hour to drain excess water.
  5. Knead to Perfection: After an hour, knead the chenna until it becomes smooth and soft.
  6. Ballad of Rasgulla: Divide the chenna, rolling it into smooth, crack-free balls.
  7. Sugar Symphony: In a separate pot, boil sugar and water to create a sweet syrup.
  8. Dive In: Gently drop the chenna balls into the boiling sugar syrup.
  9. Cooking Crescendo: Cover and cook for 15-20 minutes on medium heat until the rasgullas double in size.
  10. Final Flourish: Allow them to cool, sprinkle cardamom powder, and refrigerate before savoring the delightful experience.


Indulge in the sweetness of these homemade delights, elevating your dessert game with the irresistible charm of Instant Kalakand and Bengali Rasgulla. Your culinary journey awaits!

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