Dodha is a very traditional and festive sweet 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 dessert?
Recipe will make 20 pieces of Dohda
- 4 cup milk
- 1-1/2 cup heavy cream
- 2 cup sugar
- 3 tablespoon fine crack wheat (dahlia)
- 1 tablespoon clarified butter (ghee)
- 1 cup crushed cashews (kaju)
- 1 cup crushed almonds (badam)
- 2 teaspoons coco powder
- 2 tablespoons 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.