Matcha Recipes For Ganesh Chaturthi: Offer Bappa A Taste Of Latest Culinary Trend

Matcha has been ruling the charts of culinary trends in India. A few months ago, people were experimenting with it as if there was no tomorrow. Every influencer jumped on the bandwagon to share whether they liked matcha or not. The fever for this Japanese tea went so much overboard that the world witnessed a shortage of it. Demands could not be met by the supply. While there were some bizarre collaborations of this green powder with biryani and other dishes, only a handful of maestros could master the fusion of this ingredient into crowd-pleasing recipes. 

To bring you these one-of-a-kind, tried and tested recipes, Slurrp connected with Chef Guntas Sethi, a pastry chef and content creator, and Chef Saloni Kukreja, a chef, entrepreneur, and content creator. Both have recently collaborated with Bree Matcha, a brand started by actor Sanya Malhotra and wellness entrepreneurs Dr. Kunal Shah and Siddharth Shah. They wanted to make this Japanese superfood a part of everyday routine for people who could not get over it after trying it in the ‘Land of the Rising Sun’. Try these recipes this Ganesh Chaturthi to make Bappa get a taste of the latest culinary trend.

Ingredients

For the Outer Shell

• 200g white chocolate 
• 1–1.5 tsp matcha powder (ceremonial for better flavour)
• 1 tsp coconut oil or unsalted butter (optional, for smoother texture)

For the Coconut Filling

• 1 cup desiccated coconut
• 1/3 cup condensed milk 
• 1/4 tsp cardamom powder
• 1 tsp ghee
• 1 tbsp chopped nuts ( cashews, pistachios)
• 1 tbsp chopped dry fruits (raisins, figs)

Also Read: Ganesh Chaturthi 2025: Home Chefs Share Recipes To Welcome Bappa

Method

• Heat the ghee in a non-stick pan over low heat.
• Add the coconut and sauté for 2–3 minutes.
• Stir in the condensed milk and cook until the mixture thickens slightly (3–4 minutes).
• Add cardamom powder and nuts/dry fruits.
• Cool completely. Once cool, roll into small marble-sized balls (smaller than the modak mould cavity).
• Melt the white chocolate using a double boiler or microwave in 20-second bursts, stirring frequently.
• Once melted and smooth, sift in matcha powder and mix well until fully combined and vibrant green.
• Optionally, add coconut oil for a smoother consistency.
• Lightly grease your modak mould with ghee or coconut oil.
• Fill each side of the mould with melted matcha white chocolate, coating the walls. Close the mould and rotate to coat evenly.
• Chill in the fridge for 5–7 minutes to set the shell.
• Carefully open the mould and place a coconut filling ball inside.
• Spoon a bit more melted chocolate to seal the base and close the mould again.
• Refrigerate for another 10–15 minutes until fully set.
• Unmold gently — your matcha white chocolate modaks are ready!

Coconut Matcha Bars By Chef Saloni Kukreja

Ingredients

• 1/2 cup almond butter
• 5 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup toasted and pulsed oats
• 1/2 cup toasted and pulsed oats
• 1/2 cup desiccated coconut
• 1/2 cup pumpkin seeds
• 1 tbsp matcha powder
• A pinch of salt
• Matcha for dusting

Method

• Toast the oats and almonds in a pan until lightly golden and aromatic.
• Allow them to cool, then pulse into a coarse mix with small chunks, not a fine powder.
• In a mixing bowl, add the pulsed oats and almonds, almond butter, maple syrup (or honey), vanilla extract, desiccated coconut, pumpkin seeds, and salt. Mix well using a spatula or your hands.
• Add the matcha powder and mix until everything is evenly combined.
• Line a loaf tin with greased parchment paper and press the mixture evenly into the tin.
• Refrigerate the mixture for 10-12 minutes or until firm and set.
• Remove from the tin, cut into bars or squares as desired, and dust lightly with matcha powder before serving.