White Chocolate Bark with Indian Sweets is a fun, fusion dessert that combines rich, creamy white chocolate with popular Indian sweets like jalebi and ladoo.
Make a small batch for festivals and celebrations, or multiply this recipe for holiday gift-giving.
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This Indian-inspired white chocolate bark is a colorful and delicious treat that goes great for festivals and celebrations.
Juicy jalebi, nutty motichoor ladoos, crunchy pistachios, and fragrant dried rose petals are pressed into creamy melted white chocolate, flavored with cardamom.
It's a unique way to enjoy the best of both worlds. This easy recipe comes together in just 10-15 minutes and needs a quick chill in the refrigerator. It's perfect for weeknight festivities and also makes for cute holiday treats.
Let's get started!
Ingredients - Notes & Substitutions
All it takes is a handful of ingredients and a few store-bought Indian sweets (mithai) to make this delicious chocolate bark. Here's what you need:
- White chocolate: Any good-quality chocolate chips or bar works great in this recipe. Bars are relatively easier to melt, so pick whatever you prefer.
- Indian Sweets: Also known as Mithai, this is a key ingredient here. I prefer the combination of jalebi and motichoor ladoo, but you can skip one and double the other if you like.
- Cardamom: I prefer the fresh, floral taste of homemade cardamom powder, but feel free to use a store-bought brand.
- Garnish: Sliced pistachios and dried rose petals are a great match for Indian desserts, and for a good reason. Feel free to skip or replace the nuts with almonds or cashews instead.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make White Chocolate Bark with Indian Sweets
Prepare Chocolate Base
Melt chocolate: Add white chocolate chips to a microwave-safe bowl. If using a chocolate bar, chop it into small pieces and add it to the bowl. (pic 1)
Melt in increments: Melt it in the microwave in 20-second increments until the chocolate pieces begin to melt. Stir regularly to keep moving the chocolate pieces around. (pic 1-2)
Note: It is very important to heat in 20-sec increments to prevent the white chocolate from clumping or burning.
Flavor with cardamom: When the chocolate has melted, stir it well until completely smooth. Add cardamom powder and stir to combine. (pic 2)
Spread it evenly: Invert a baking sheet and line it with a silicone baking mat or parchment sheet. Pour the white chocolate over that and use an offset spatula to spread it into an even ⅛-inch thickness. (pic 3 & 4)
Add Toppings
Spread mithai: Spread the jalebi pieces evenly all over the white chocolate layer. (pic 5)
Crush 1-2 motichoor ladoos and spread them evenly. Top with sliced pistachio and dried rose petals. (pic 6)
Press it down: Use a spatula to gently press down the jalebi, nuts, and rose petals into the wet chocolate. (pic 9)
Chill: Transfer the baking sheet to the refrigerator ad chill it for 1-2 hours, until it the chocolate sets. Remove the tray and use a chef's knife to cut into your desired shapes. (pic 10) Enjoy with a cup of tea.
Serving Suggestions
This decadent white chocolate bark doesn't need any accompaniments. Enjoy it as it is, or with a cup of Indian Ginger Tea.
How to Store
Mithai chocolate bark will stay for up to a week when refrigerated in an airtight container.
When packed as gifts, this will stay good for up to 3-4 days at room temperature.
Recipe Tips & Notes
- Sweets selection: I use jalebi and motichoor ladoo for this bark, but feel free to use any dry mithai, like kalakand, besan burfi, or coconut burfi. Avoid using extra juicy sweets like gulab jamun.
- Chocolate: Use any great quality white chocolate chips or bar, whatever you have on hand. The chocolate bar melts slightly better than the chips though.
- Melting tip: It is very important to melt chocolate in 20-second increments to prevent clumping or burning.
- Using a double boiler instead: If you like, you can melt the chocolate using a double boiler method. Just be sure to turn the heat down to medium-low after the water comes to a boil, and only then place the chocolate bowl on top.
- Cardamom: Fresh cardamom powder makes a huge difference in flavor, but feel free to use store-bought powder if that's what you have.
- Nuts and rose petals: Pistachios and dried rose petals make a great addition here. Alternatively, use sliced almonds, or cashews, or feel free to skip them altogether.
Frequently Asked Questions
Sure, you can use dark or milk chocolate chips instead of white chocolate.
Simply skip the nuts to make this nut-free. Be sure to also check that the Indian sweets do not contain any nuts.
More Indian Sweets Recipes
These recipes are part of the Indian Dessert Recipes and Diwali Recipes collections:
📖 Recipe
White Chocolate Bark with Indian Sweets
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Ingredients
- 2 cups white chocolate chips (11-12 oz) or white chocolate bar
- ¼ teaspoon cardamom powder fresh
- 3-4 Jalebi
- 2 motichoor ladoo
- 2 tablespoons sliced pistachio
- 1 tablespoon dried rose petals
Instructions
- Add white chocolate chips to a microwave-safe bowl. If using chocolate bar, chop it into small pieces and add to the bowl.
- Melt it in the microwave in 20-second increments until the chocolate pieces begin to melt. Stir regularly to keep moving the chocolate pieces around. Note: It is very important to heat in 20-sec increments to prevent the white chocolate from clumping or burning.
- When the chocolate has melted, stir it well until completely smooth. Add cardamom powder and stir to combine.
- Invert a baking sheet and line it with a silicone baking mat or parchment sheet. Pour the white chocolate over that and use an offset spatula to spread it into an even ⅛-inch thickness.
- Spread the jalebi pieces evenly all over the white chocolate layer. Crush 1-2 motichoor ladoos and spread them evenly. Top with sliced pistachio and dried rose petals.
- Use a spatula to gently press down the jalebi, nuts, and rose petals into the wet chocolate. Transfer the baking sheet to the refrigerator ad chill it for 1-2 hours, until it the chocolate sets.
- Remove the tray and use a chef's knife to cut into your desired shapes. Enjoy with a cup of tea.
Notes
- Mithai selection: I use jalebi and motichoor ladoo for this bark, but feel free to use any dry mithai, like kalakand, besan burfi, or coconut burfi. Avoid using extra juicy sweets like gulab jamun.
- Chocolate: Use any great quality white chocolate chips or bar, whatever you have on hand. The chocolate bar melts slightly better than the chips though.
- Melting tip: It is very important to melt chocolate in 20-second increments to prevent clumping or burning.
- Using a double boiler instead: If you like, you can melt the chocolate using a double boiler method. Just be sure to turn the heat down to medium-low after the water comes to a boil, and only then place the chocolate bowl on top.
- Cardamom: Fresh cardamom powder makes a huge difference in flavor, but feel free to use store-bought powder if that's what you have.
- Nuts and rose petals: Pistachios and dried rose petals make a great addition here. Alternatively, use sliced almonds, or cashews, or feel free to skip them altogether.
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