Name: Matcha White Chocolate Motichoor Burfi Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 55 min
Cuisine: Indian
Ingredients: 1 & ½ cups whole milk (12 oz); 85 grams salted butter (6 tablespoons); 50 grams granulated white sugar (¼ cup); 113.5 grams white chocolate, chopped (4 oz) – preferably Ghirardelli white chocolate bar; 400 grams full-fat milk powder (2 cups); 2 teaspoons matcha powder, sifted (Naoki matcha superior blend recommended); Pinch citric acid (optional); 4 medium motichoor ladoos, crumbled (store-bought or homemade); Slivered pistachios for garnishing; Edible silver leaves for garnishing

Introduction

Matcha White Chocolate Motichoor Burfi is a delightful fusion dessert combining the rich creaminess of white chocolate with the earthy notes of matcha and the festive bite of motichoor ladoos. This colorful and flavorful burfi is perfect for special occasions or whenever you crave an indulgent treat with an Indian twist.

The image shows square-shaped sweets arranged on a round metallic plate. Each sweet has two layers: the bottom layer is light green with a soft, crumbly texture, and the top layer is bright orange with a coarse, grainy look, sprinkled with small silver edible foil pieces and tiny chopped green nuts. Three squares are stacked on top of each other in the center, with more squares surrounding them. The background has yellow fairy lights and a dark red flower, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 & ½ cups whole milk (12 oz)

85 grams salted butter (6 tablespoons)

50 grams granulated white sugar (¼ cup)

113.5 grams white chocolate, chopped (4 oz, preferably Ghirardelli white chocolate bar)

400 grams full-fat milk powder (2 cups)

2 teaspoons sifted matcha powder (I used Naoki matcha, superior blend)

Pinch of citric acid (optional)

4 medium motichoor ladoos, store-bought or homemade, crumbled

Slivered pistachios and edible silver leaves for garnishing

Instructions

Step 1: Line an 8-inch square pan with parchment paper and set aside. If you don’t have parchment paper, grease the pan well with butter or oil.

Step 2: In a heavy-bottom pan over medium heat, combine the whole milk and salted butter. Stir until the butter is fully melted and the mixture is smooth.

Step 3: Add the granulated white sugar and chopped white chocolate. Stir continuously until both the sugar and chocolate are completely dissolved. Use a whisk if needed to eliminate lumps.

Step 4: Add the full-fat milk powder and sifted matcha powder to the pan. Immediately reduce the heat to the lowest possible setting. Stir constantly to combine.

Step 5: Keep stirring on low heat without stopping to prevent burning. After about 4 to 5 minutes, the mixture will start to come together. Add a pinch of citric acid now if using for a slight grainy texture.

Step 6: Continue cooking and stirring until the mixture leaves the sides of the pan and forms a non-sticky dough, around 7 to 9 minutes. Avoid overcooking to prevent a chewy texture.

Step 7: Remove from heat and immediately transfer the mixture to the prepared pan. Press it evenly with a spatula.

Step 8: Crumble the motichoor ladoos and spread them evenly over the burfi surface. Press gently to help the boondi stick. Garnish with slivered pistachios and edible silver leaves if desired.

Step 9: Let the burfi cool to room temperature for 30 minutes, then refrigerate for 1 hour to set completely. Cut into 16 squares and enjoy.

FAQs

Can I use any other chocolate instead of white chocolate?

While white chocolate is essential for the creamy sweetness of this burfi, you can experiment with white chocolate chips or other high-quality white chocolates. Avoid dark or milk chocolate as it will alter the flavor profile.

What is the role of citric acid in this recipe?

Citric acid adds a subtle grainy texture to the burfi and helps balance the sweetness slightly. It is optional and can be skipped if you prefer a smoother, creamier result.