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?
- 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.
Notes
I am using coco powder for not giving the flavor of chocolate but to give the dark brown color traditional Dodha Burfi has.
Dhoda Burfi Recipe: Punjabi Milk Fudge
Dodha Burfi, is traditional Indian dessert hailing from Punjab and is a rich and tasty milk fudge that's beloved for its creamy texture and caramelized flavor. This indulgent treat is often enjoyed during festivals, celebrations, and special occasions, delighting taste buds with its irresistible sweetness.
Benefits of Dodha Burfi:
Rich and Creamy: Dodha Burfi boasts a rich and creamy texture that melts in your mouth, leaving behind a luscious and indulgent sweetness. Made with milk, sugar, and ghee (clarified butter), it's a savory treat that's perfect for satisfying sweet cravings.
Traditional Delight: Dodha Burfi holds a special place in Punjabi cuisine and culture, often served during weddings, festivals, and other joyous occasions. Its timeless appeal and nostalgic flavor evoke fond memories of family gatherings and celebrations.
Homemade Goodness: Making Dodha Burfi at home allows you to control the quality of ingredients and customize the flavor to suit your preferences. You can adjust the level of sweetness and add your favourite nuts and spices for a personalised touch.
Other Variations of Burfi:
- Til ki Burfi: It's a burfi that incorporates sesame seeds or til and is a winter favourite for all
- Carrot Burfi: Carrot Burfi or carrot fudge is a classic Indian dessert made with carrot and milk. This burfi is packed with all the goodness of carrots.
- Badam Burfi: Badam (almond) Burfi is a healthy substitute for candy but is rich in flavor. Almond burfi can be served as dessert or snack.
- Coconut Burfi: Coconut Burfi is made with coconut powder combined with a cardamom flavored sugar syrup. It's a scrumptious dessert.
Tips for Making Perfect Dodha Burfi:
Use Full-Fat Milk: Opt for full-fat milk to make Dodha Burfi for a rich and creamy texture. The higher fat content contributes to the smoothness and richness of the burfi, resulting in a more indulgent treat.
Cook Slowly and Stir Constantly: Cook the Dodha Burfi mixture over low to medium heat, stirring constantly to prevent it from sticking to the bottom of the pan and burning. The slow cooking process allows the flavors to develop and the mixture to thicken to the desired consistency.
Add Sugar Gradually: Add sugar to the Dodha Burfi mixture gradually, stirring continuously until it dissolves completely. Adding sugar too quickly or all at once can cause the mixture to become grainy or crystallize, affecting the texture of the burfi.
Test for Doneness: To test if the Dodha Burfi mixture is ready, drop a small amount onto a greased plate and allow it to cool slightly. If it holds its shape and doesn't stick to your fingers, it's ready to be poured into the prepared pan for setting.
FAQs about Dodha Burfi:
How long does Dodha Burfi last?
Dodha Burfi can be stored in an airtight container at room temperature for up to 1-2 weeks. For longer shelf life, refrigerate it for up to a month or freeze it for up to 3 months.
Can I make Dodha Burfi without ghee?
While ghee adds richness and flavor to Dodha Burfi, you can substitute it with unsalted butter or coconut oil for a dairy-free version. Keep in mind that the flavor and texture may vary slightly.
Can I make Dodha Burfi with condensed milk?
Yes, you can make Dodha Burfi with condensed milk for a quicker and easier version. Simply combine condensed milk with milk powder and cook until it thickens, then proceed with the recipe as usual.
Is Dodha Burfi gluten-free?
Yes, Dodha Burfi is naturally gluten-free as it's made with milk, sugar, and ghee, which are all gluten-free ingredients. However, be cautious of cross-contamination if adding nuts or other ingredients.
Dodha Burfi is a delightful and indulgent treat that's perfect for celebrating special occasions or simply satisfying your sweet cravings.
Whether enjoyed as a traditional Punjabi dessert or customised with your favorite flavors and ingredients, its rich and creamy texture and irresistible sweetness are sure to delight your taste buds and leave you craving for more.
So why not treat yourself to a batch of homemade Dodha Burfi and experience the blissful pleasure of Punjabi milk fudge?
Comments
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Sakshi
May 23, 2021 at 2:14 amWhich heavy cream have you used???? 10% or half and half or 35%??
Tripurari
January 2, 2018 at 8:40 amHello, can you suggest exact amount of milk, cream, nuts and sugar? How much mililitres and grams?
sakshi
December 31, 2017 at 9:42 pmIs the dodha barfi is gluten free? Please answer
Manjula Jain
January 17, 2018 at 11:59 pmSakshi, No it is not gluten free, but you can make it gluten free do not use fine crack wheat, texture will be little different but will taste good.
Tripurari
December 31, 2017 at 4:30 amHello, can you suggest what should be a size of cup? How much mililitres exactly? Cup can be different… I want to try to cook, but little bit confused
Pooja
December 14, 2016 at 1:39 amHello 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?
Manjula Jain
December 14, 2016 at 1:56 amPooja, use instead of 2 cups 1 and 3/4 cup sugar after sugar is dissolve taste it and little more if needed.
Pooja
January 6, 2017 at 5:40 amThank you very much Aunty. It came out well. Everybody liked it
Shikha Mehta
July 9, 2016 at 4:39 pmThis turned out very well! Thanks for the very precise instructions … My husband made it and everybody was praises
Aarti
August 29, 2015 at 6:48 pmHi Manjula Mam
Please let me know that we can use ordinary malai instead of heavy cream
Manjula Jain
August 31, 2015 at 10:36 pmAarti, malai will work
Malathy shankar
August 29, 2015 at 8:56 amCan we use milkmaid instead of sugar and milk
Manjula Jain
August 31, 2015 at 11:02 pmMalathy shankar, I have never tried, sorry no idea
Shanthi
December 26, 2015 at 3:07 amApprox 1 portion of sweetened condensed milk is equivalent to 2 portions of whole milk with 2 portions of water. No sugar to be added on top
priyanka
July 17, 2015 at 12:26 pmIs tat dahlia or dalia aunty ?i got confused
priyanka
July 17, 2015 at 12:23 pmIs tis dahlia or daliya?
I m bit confused aunty
Help me out
Manjula Jain
July 22, 2015 at 5:12 pmpriyanka, it can be spelled eather way but it is broken wheat
Rashmi
July 16, 2015 at 12:03 pmHaven’t tried yet bt seems easy nd tasty too
salma
April 4, 2015 at 1:13 amHiya, I tried this recipe and it tastes great , however it’s really hard. Is there any way I can soften it?
Manjula Jain
April 14, 2015 at 5:36 pmsalma, I think you over cooked
Tayyaba
November 30, 2014 at 9:35 amCan i use regular unsalted butter instead of ghee? If so, how much should i use? Thanks
Manjula Jain
November 30, 2014 at 8:13 pmTayyaba,
Same quantity will work
Tayyaba
December 3, 2014 at 7:11 pmThanks… 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?
Tayyaba
November 29, 2014 at 4:51 pmHi 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.
Manjula Jain
January 9, 2015 at 1:25 amTayyaba
Use cream
jyoti
January 25, 2015 at 10:12 ammam wonderful recipe bt plz tell me heavy cream
kalpana
July 22, 2014 at 4:45 ami saw same recipe on another site also binalvegkitchen. can we use malai also
Radhika
June 11, 2014 at 11:18 amHello 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.
Thanks,
Radhika
Manjula Jain
June 11, 2014 at 10:58 pmRadhika,
yes for dodha use whole milk
Dodha Burfi – Punjabi Milk Fudge | Bulmer Food
February 23, 2014 at 12:44 pm[…] wanted to try a fudge for some time, so when I spotted this Indian dessert: Dodha Burfi – Punjabi Milk Fudge I decided this would be a good place to […]
Pravina Parikh
November 28, 2013 at 7:38 pmNice recipe thank you for sharing
Meenu
October 17, 2013 at 8:12 pmHello 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
ravinder birdi
October 15, 2013 at 4:13 pmWe tried this today – the taste of dalia overwhelms the dish . Very good otherwise
Sasi K
October 15, 2013 at 12:57 pmIt looks very yummy Aunty ji! Can’t wait to make them for Diwali! Thank you for the recipe 🙂
Ranjita
October 14, 2013 at 4:46 pmManjulaji,
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.
Thanks
Ranjita
Manjula Jain
October 15, 2013 at 12:50 pmRanjita,
No substitute for dalia but you can do without, dalia adds a graininess to Dodha
garima
October 13, 2013 at 11:57 pmit sounds yummy n easy as well…thnx
Adelina
October 13, 2013 at 6:27 pmAs usual, YOU are the best! Thanks for sharing it!
Barbara Trombetta
October 13, 2013 at 12:42 pmIf 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.
Manjula Jain
October 14, 2013 at 8:25 amBarbara Trombetta,
Yes it will be harden more but surve at room temprature
neesha
July 17, 2015 at 5:43 pmCan i use condense milk instead of heavy cream?
Sanober
October 13, 2013 at 11:45 amAwesomerrecipes
Sanober
October 13, 2013 at 11:44 amAwesome recipes and easy to cook