Matcha & Raspberry Burfi

Ingredients: 

170g Ghee or butter and extra to grease

3 cups Supreme Milk Powder

3 tbsp matcha powder- sifted

¾ cup milk

1 ½ cups Sugar

300g white chocolate-chopped

2 tbsp freeze dried raspberry powder

Method: 

Grease and line 8 X 12 inch baking tray and set aside. Melt ghee or butter in a large nonstick pot over medium-low heat. Once melted, add milk powder and matcha, stir constantly until well combined. Now add sugar and milk and continue to stir until the sugar dissolves and the mixture thickens. As soon as the mixture starts to leave the sides of the pot, pour the mixture into the greased tray and flatten into an even layer.

Melt ¾ of the white chocolate over a double boiler until smooth. Remove from heat then add the remaining white chocolate and mix until smooth. Now add freeze dried raspberry powder and mix until well combined.

Pour and spread the chocolate evenly over burfi. Set aside to set completely. Once fully set and cooled, slice into desired shape. Dust with extra freeze dried raspberry and serve.