Matcha Motichoor Burfi 

Bring a modern twist to traditional Indian sweets! This Matcha Motichoor Burfi combines the festive charm of burfi with the calm, earthy richness of Everyday Matcha from Bree Matcha ideal for baking and dessert infusions.
The result: a vibrant green-hued treat topped with crumbled motichoor boondi, offering something unique for your dessert table.

📌Ingredients (Serves about 16 squares)

🍃 1½ cups (≈ 360 ml) full-fat milk

🍃 6 tbsp (≈ 85 g) salted butter

🍃 ¼ cup (≈ 50 g) granulated sugar

🍃 4 oz (≈ 113 g) white chocolate, chopped

🍃 2 cups (≈ 400 g) full-fat milk powder

🍃 2 tbsp Everyday Matcha (sifted)

🍃 Pinch citric acid (optional, gives light grainy texture)

🍃 4 motichoor ladoos (store-bought or homemade), crumbled

🍃 Slivered pistachios & edible silver leaves for garnish (optional)

📌Instructions

1. Prepare the Pan:
   

• Line an 8-inch square baking pan with parchment paper (or grease it well).
  
  

2. Melt & Combine Base:
   

• In a heavy-bottomed saucepan, melt butter into milk over medium heat until smoothly combined.

• Add sugar and chopped white chocolate; stir until sugar dissolves and mixture is lump-free.
  
  

3. Add Dry Ingredients:
   

• Reduce heat to the lowest setting. Immediately stir in the milk powder and sifted matcha. Keep stirring continuously.

• (Optionally add a pinch of citric acid at 4-5 minutes for a grainier texture.)
  
  

4. Cook to Setting Point:
   

• Continue stirring gently on low heat until mixture pulls away from the pan sides, forms a dough-like ball and becomes non-sticky (about 7-9 minutes). Avoid overcooking or it will turn chewy.
  
  

5. Set the Burfi:
   

• Remove from heat, transfer to the prepared pan, and press evenly. Quickly sprinkle and press crumbled motichoor ladoos (boondi) on top so they stick. Garnish with pistachios or silver leaves if using.
  
  

6. Chill & Cut:
   

• Let set at room temperature for ~30 minutes, then refrigerate for at least 1 hour. Once firm, cut into 16 squares (or more).

✨ Pro Tips

• Everyday Matcha is best here because it retains earthy flavor under heat and works well in baked/fused sweets.

• Stirring continuously on low heat, leaving the pan unattended, can cause burning.

• If the mixture hasn’t set, return to low heat for 2-3 more minutes, then press again.

• Store refrigerated for up to 3-4 days.