This post may contain affiliate links. Please read our disclosure policy.
Matcha meets burfi in this Motichoor Matcha Burfi! Listen, even if you don’t like matcha or are not onboard with mixing matcha into an Indian sweet, I urge you to give this a try. This burfi will impress you, I can guarantee that. The base has milk powder and white chocolate which work so well with the matcha. And it’s topped with crumbled motichoor ladoos which not only adds a layer of sweetness but also make it look festive. If you are looking to make a fusion mithai this Diwali, let it be this one.
Matcha trend is everywhere and I had to bring it to this year Diwali’s table. I have always loved incorporating modern flavors into Indian sweets like gulab jamun tiramisu, biscoff ladoo and so many more!
I am not a huge white chocolate fan but I always thought matcha would work well with white chocolate, because matcha is bitter and the white chocolate cuts into that bitterness. During testing this recipe, I wanted to keep the sweetness level just perfect. Since there was white chocolate and also motichoor ladoos, I had to make sure the burfi wasn’t too sweet. And after some tweaking, it turned out exactly like that. Whosoever tested this recipe, specifically commented on how perfect the sweetness level was.
You can even skip the crushed boondi on top, and make a plain white chocolate matcha burfi. It’s good either way!
Make Matcha Burfi With Me
- Mix the milk and butter
Combine the whole milk and butter together in a heavy bottom pan until the mixture is smooth and unified. If using unsalted butter, add a little bit of salt here.
- Add the sugar and white chocolate
The sugar and chopped white chocolate goes in next. Stir until both the sugar and the chocolate are completely dissolved. I like using Ghirardelli white chocolate bar for the best flavor. You can use a whisk if you see any lumps from the white chocolate, the mixture should be smooth once everything is well mixed.
- Add the milk powder and match powder
It’s very important to sift the matcha before you add it into the pan along with milk powder. The quantity of matcha will depend on how strong the matcha that you are using is. I used 2 teaspoons of a superior blend from Naoki brand and I thought it gave the burfi a nice subtle matcha flavor without being bitter or overpowering any other flavor.
- Cook on very low heat
Stir the mixture on very low heat (the lowest your stove range allows) after you have added the milk powder and matcha and do not leave this mixture unattended at any time. You have to stir continuously. At around the 4 to 5 minute mark, the mixture does start coming together, add a pinch of citric acid at this point if you like. This is optional but gives the burfi a nice grainy texture (as it curdles the milk powder slightly). Anywhere around the 7 to 9 minutes mark is when the burfi is done, the mixture leaves the sides of the pan and comes together as a dough and also becomes non-sticky.
- Set the burfi in a square pan
Once done, allow the burfi to set in a square pan (or any pan you prefer). I like using parchment paper for easy removal of burfis later.
- Top with crushed motichoor ladoos and let it set
Once the mixture is evenly spread, don’t forget to top the burfis with crushed motichoor ladoos (the star of the show!). Press them down with a spatula so that the boondi sticks to the burfi (during my recipe testing I didn’t press them at first and the boondis came off when I cut the burfis)! Then let it set and cut into pieces.
Manali’s Tips
- Don’t overcook the mixture else the burfi will turn chewy. It’s done at the 8-9 minute mark (this time starts after you have added the milk powder) but the time might vary depending on the thickness of the pan you are using and the intensity of the heat. When the mixtures leaves the sides of the pan completely and comes together as a dough, it’s done at that point. You will also notice that the mixture is non-sticky and you can easily roll it into a non-sticky ball.
- If your burfi doesn’t set, put the mixture back in the pan and cook on low heat for 2 to 3 minutes more and then try setting it again. A burfi that doesn’t set means it needed to be cooked more.
- I have used store-bought motichoor ladoos here to save time but you can definitely make some at home. Making motichoor ladoos at home takes time a lot of a skill so if you are running short of time especially during the festive season, just opt for store-bought ladoo.
- Stirring constantly at low heat is important for this recipe. Do not leave the mixture unattended else it will burn. Keep the heat very low at all times.
- Press the boondi on top of the burfi using a spatula else they will fall off when you slice the burfi. So, don’t just sprinkle, press it.
Match White Chocolate Motichoor Burfi
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 into pieces 4 oz , I used ghirardelli white chocolate bar
- 400 grams milk powder 2 cups , use full fat
- 2 teaspoons matcha powder sifted, I used Naoki matcha (superior blend)
- pinch citric acid optional
- 4 medium motichoor ladoos store-bought or homemade, crumbled
- slivered pistachios and edible silver leaves for garnishing
Instructions
- Line a 8-inch square pan with parchment paper and keep it ready. We are going to set burfi in this pan. You can use any pan of your choice. If you don't have parchment paper, grease it well with butter or oil.
- To a heavy bottom pan on medium heat, add 1 & ½ cups whole milk and 85 grams/6 tablespoons salted butter. Stir with a spatula and mix until the butter dissolves and the milk and the butter come together smoothly.
- Next, add 50 grams /¼ cup granulated white sugar and 113.5 grams /4 oz bar white chocolate (chopped). Stir with a spatula and mix until the sugar and the chocolate are completely dissolved in the mixture. If you see any lumps from the chocolate, use a whisk to make sure everything is smooth.
- Now add 400 grams/2 cups full-fat milk powder and 2 teaspoons match powder (sifted). Immediately turn the heat to the lowest setting possible on your stove. Use a spatula and start mixing the milk powder and matcha powder with everything else.
- Keep stirring on low heat. From this point until the burfi is ready to be set, you will not stop stirring. Do not leave the mixture unattended at any time else it will get brown and might also burn. Continue to cook the mixture of the lowest heat. At around 4 to 5 minute mark, the mixture will begin to come together. At this point, you can add a pinch of citric acid, this is optional but recommended if you want a slightly grainy texture in your burfi.
- Between 7 to 9 minutes (closer to 8-9), the mixture is done. It leaves the sides of the pan and comes together as a dough. You will notice that it's completely non-sticky and if you take some portion from it, you can easily roll it into a ball. Do not overcook at this point, else the burfis will turn chewy.
- Remove the pan from heat and transfer the mixture to the prepared square pan lined with parchment paper. Use a spatula to press the mixture into the pan and spread it out evenly.
- Crumble 4 motichoor ladoos and spread the crumbled boondi evenly over the top of the burfi. Press with a spatula so that the boondi sticks to the burfi. You can decorate the burfis with pistachios and sdible silver leaves.
- Let it comes to room temperature for 30 minutes, then transfer to the fridge for 1 hour to set completely. Cut into 16 squares (or more) and enjoy!
Notes
- Using citric acid is optional, you can skip it but it makes the burfi a little grainy and I love that texture. You can also use 1 teaspoon of lemon juice in place.
- Store the burfi in the refrigerator for up to 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
