This Japanese Matcha Barfi blends Indian milk-based sweets with Japanese green tea, offering a rich, fudgy texture and vibrant green hue. The subtle earthy bitterness of matcha balances the creamy sweetness of condensed milk, enhanced by ghee and cardamom. Garnished with pistachios, it’s perfect for festive occasions or as a unique homemade treat.
Ingredients
UNITSIngredients
1 litreFull-fat milk
200 gramsGranulated sugar
60 mlWater
2 tablespoonsMatcha powder
2 tablespoonsGhee
½ teaspoonCardamom powder
60 gramsChopped pistachios
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Directions
Description - Step 1
Step 1: Boil Milk Mixture
In a heavy-bottomed pan, combine milk, sugar, and water. Stir continuously over medium heat to dissolve sugar completely. Bring the mixture to a gentle boil, ensuring the milk doesn’t stick to the bottom.
Description - Step 2
Step 2: Thicken the Milk
Reduce the heat to low and simmer, stirring frequently. The milk will gradually reduce and thicken, starting to leave the sides of the pan. Patience is key to avoiding burning while achieving a dense, creamy consistency.
Description - Step 3
Step 3: Add Ghee and Cardamom
Incorporate ghee and cardamom powder into the thickened milk. Stir thoroughly to blend flavours and enhance the aroma, while keeping the mixture smooth and rich.
Description - Step 4
Step 4: Prepare Matcha Paste
Mix matcha powder with 1 tablespoon of warm milk to make a smooth paste. This prevents clumps and ensures even colour and flavour throughout the barfi.
Description - Step 5
Step 5: Combine Matcha with Milk Mixture
Add the prepared matcha paste to the thickened milk mixture. Stir continuously on low heat until the green tea flavour is evenly incorporated and the mixture achieves a fudgy, dense consistency.
Description - Step 6
Step 6: Set in the Dish
Grease a shallow dish with ghee. Pour the hot mixture evenly and smooth the top using a spatula. Sprinkle chopped pistachios for garnish and allow it to cool to room temperature.
Description - Step 7
Step 7: Refrigerate and Cut
Refrigerate the set barfi for 1 hour until firm. Once set, cut into squares or diamond shapes and serve as a Japanese-Indian fusion dessert.
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Japanese
Intermediate
Dessert
