Dodha Burfi Recipe

Dodha Burfi Recipe

Dodha Burfi – Punjabi Milk Fudge

Dodha is a very traditional and festive dessert from state of Punjab. It is best described as an Indian version of fudge. It is made with milk, sugar, and nuts. With this delicious combination of ingredients how can one resist this scrumptious quick and easy dessert?
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Course Dessert
Cuisine Indian
Servings 20 pieces


  • 4 cup milk
  • 1-1/2 cup heavy cream
  • 2 cup sugar
  • 3 tbsp fine crack wheat (dahlia)
  • 1 tbsp clarified butter (ghee)
  • 1 cup crushed cashews (kaju)
  • 1 cup crushed almonds (badam)
  • 2 tbsp coco powder
  • 2 tbsp sliced pistachios for garnishing


  • In a small pan stir fry crack wheat with butter over medium heat, till it turns brown in color. Set aside.
  • In a heavy bottom pan over medium high heat boil the milk, and heavy cream, together.
  • Let it boil till milk begins to thicken for about 40 minutes, stir occasionally and clean the sides to avoid the milk build up.
  • Add crack wheat and sugar mix well and keep cooking for about 20 more minutes and stirring occasionally and clean the sides to avoid the milk build up.
  • Add coco powder mix well, add cashews and almonds stir continuously till milk has become like soft dough and Burfi start leaving the sides of the pan and also Burfi has start leaving the butter. This should take about 15 minutes.
  • Transfer the Dodha to 12 inch plate shaping it into square or rectangle in about ½ inch thick.
  • While Dodha is still warm cut them in about one inch square. Sprinkle the pistachios over Dodha and lightly press them in.
  • Dodha is ready to serve when it is at room temperature. Dhoda will stay good for about 2 weeks at room temperature or refrigerate for 2-3 months.


I am using coco powder for not giving the flavor of chocolate but to give the dark brown color traditional Dodha Burfi has.
Tried this recipe?Let us know how it was!

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43 thoughts on “Dodha Burfi Recipe

  1. Hello Aunty.

    I live in India. So there is a difference in the texture of sugar that we get here than what you use in USA. What should be the proportion of Indian Sugar for this recipe?

      1. Thanks… Can you please answer my other question, if there is an alternative to heavy cream like condensed milk or something else? If no, should i look for “heavy cream” at the shop or is it also called something else?

  2. Hi Manjula Ji, What can i use instead of heavy cream? to buy heavy cream, would it say heavy cream? can i use condensed milk instead? or something else? I havent seen heavy cream in the store. I would appreciate if you would answer soon, i want to try this recipe soon. Thanks.

  3. Hello Manjula,

    I was wondering what milk you use? I normally use 2% for all your recipes, but I feel like Dodha might require a different percent.


  4. Hello Manjula ji…
    Please suggest 4 cups milk stands for 2 litre or one litre here..

    Would like to convey spl thanks to you…with your help i get to know i can please my hubby’s tummy nd tongue easily…

    Thanks and stay blessed

  5. Manjulaji,

    What can I substitute for Dahlia if I do not want to use it ?
    It looks awesome but I wish there is an alternative to cracked wheat.


  6. If put directly into refrigerator when done, would it harden more? Thinking of this as a gift to someone and would not want it to stay at room temperature when transporting. Thank you. I love your recipes and site. You make everything so easy to follow.

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