Matcha White Chocolate Motichoor Burfi Recipe
This Matcha White Chocolate Motichoor Burfi is a decadent Indian sweet that combines the rich creaminess of white chocolate and full-fat milk powder with the earthy flavor of matcha green tea. Enhanced with crumbled motichoor ladoos, slivered pistachios, and edible silver leaves, this burfi offers a unique fusion of flavors and a delightful texture, perfect for festive occasions and special treats.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 55 minutes
- Yield: 16 squares 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
Milk Mixture
- 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
Dry Ingredients
- 400 grams full-fat milk powder (2 cups)
- 2 teaspoons matcha powder, sifted (Naoki matcha superior blend recommended)
- Pinch citric acid (optional)
Toppings
- 4 medium motichoor ladoos, crumbled (store-bought or homemade)
- Slivered pistachios for garnishing
- Edible silver leaves for garnishing
Instructions
- Prepare the pan: Line an 8-inch square pan with parchment paper or grease it well with butter or oil to prevent sticking. This pan will be used to set the burfi.
- Heat milk and butter: In a heavy-bottomed pan over medium heat, combine 1 & ½ cups whole milk and 85 grams salted butter. Stir continuously until the butter fully melts and blends smoothly with the milk.
- Add sugar and white chocolate: Add 50 grams granulated sugar and 113.5 grams chopped white chocolate to the mixture. Stir thoroughly until both sugar and chocolate melt completely, using a whisk if necessary to eliminate lumps and ensure a smooth mixture.
- Mix in milk powder and matcha: Lower the heat to the lowest setting immediately. Add 400 grams full-fat milk powder and 2 teaspoons sifted matcha powder. Stir constantly using a spatula, thoroughly incorporating the powders into the liquid mixture.
- Cook on low heat and stir continuously: Do not stop stirring to prevent burning or browning. After about 4 to 5 minutes, the mixture will start thickening and coming together.
- Add optional citric acid: At this thickening stage, add a pinch of citric acid if you prefer a slightly grainier texture in your burfi. This step is optional but recommended.
- Finish cooking the burfi mixture: Continue cooking and stirring for 7 to 9 minutes total. The mixture will leave the sides of the pan and form a non-sticky dough that can be easily rolled into a ball. Avoid overcooking to prevent chewiness.
- Transfer to pan and press: Remove the pan from heat and pour the mixture into the prepared lined pan. Use a spatula to press and spread it evenly.
- Add motichoor topping: Crumble 4 motichoor ladoos and evenly spread them over the surface of the burfi. Press gently so that the boondi adheres to the burfi base. Garnish with slivered pistachios and edible silver leaves as desired.
- Set the burfi: Allow the burfi to cool to room temperature for about 30 minutes, then refrigerate for 1 hour to set completely.
- Serve: Once set, cut the burfi into 16 or more squares and serve as a delightful sweet treat.
Notes
- Use full-fat milk powder for best richness and texture.
- Continuous stirring on low heat is crucial to avoid burning the mixture.
- The pinch of citric acid is optional but helps achieve a pleasant grainy texture.
- If parchment paper isn’t available, grease your pan generously to avoid sticking.
- You can adjust the number of squares based on preferred portion size.
- Store leftover burfi in an airtight container in the refrigerator for up to 5 days.
Keywords: Matcha burfi, white chocolate burfi, motichoor burfi, Indian sweets, homemade burfi, milk powder burfi, festive sweets
