A fusion burfi that combines matcha with motichoor ladoos to make a showstopper mithai for the festive season!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 14 minutes
  • Total time: 24 minutes
  • Yield: 16 burfis
  • Category: Dessert
  • Cuisine: Indian Fusion

Ingredients

  • 1 & ½ cups whole milk ([adjustable] 12 oz [adjustable])
  • 85 grams salted butter ([adjustable] 6 tablespoons [adjustable])
  • 50 grams granulated white sugar ([adjustable] ¼ cup [adjustable])
  • 113.5 grams white chocolate (chopped into pieces [adjustable] 4 oz [adjustable], I used ghirardelli white chocolate bar)
  • 400 grams milk powder ([adjustable] 2 cups [adjustable], 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)

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.