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
Ingredients:
- 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
Method
- 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.
Originally posted 2013-10-13 10:50:28.
Which heavy cream have you used???? 10% or half and half or 35%??
Hello, can you suggest exact amount of milk, cream, nuts and sugar? How much mililitres and grams?
Is the dodha barfi is gluten free? Please answer
Sakshi, 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.
Hello, 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
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?
Pooja, use instead of 2 cups 1 and 3/4 cup sugar after sugar is dissolve taste it and little more if needed.
Thank you very much Aunty. It came out well. Everybody liked it
This turned out very well! Thanks for the very precise instructions … My husband made it and everybody was praises
Hi Manjula Mam
Please let me know that we can use ordinary malai instead of heavy cream
Aarti, malai will work
Can we use milkmaid instead of sugar and milk
Malathy shankar, I have never tried, sorry no idea
Approx 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
Is tat dahlia or dalia aunty ?i got confused
Is tis dahlia or daliya?
I m bit confused aunty
Help me out
priyanka, it can be spelled eather way but it is broken wheat
Haven’t tried yet bt seems easy nd tasty too
Hiya, I tried this recipe and it tastes great , however it’s really hard. Is there any way I can soften it?
salma, I think you over cooked
Can i use regular unsalted butter instead of ghee? If so, how much should i use? Thanks
Tayyaba,
Same quantity will work
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?
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.
Tayyaba
Use cream
mam wonderful recipe bt plz tell me heavy cream
i saw same recipe on another site also binalvegkitchen. can we use malai also
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.
Thanks,
Radhika
Radhika,
yes for dodha use whole milk
Nice recipe thank you for sharing
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
We tried this today – the taste of dalia overwhelms the dish . Very good otherwise
It looks very yummy Aunty ji! Can’t wait to make them for Diwali! Thank you for the recipe 🙂
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.
Thanks
Ranjita
Ranjita,
No substitute for dalia but you can do without, dalia adds a graininess to Dodha
it sounds yummy n easy as well…thnx
As usual, YOU are the best! Thanks for sharing it!
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.
Barbara Trombetta,
Yes it will be harden more but surve at room temprature
Can i use condense milk instead of heavy cream?
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