Dodha is a really conventional and festive candy from state of Punjab. It’s best described as an Indian model of fudge. It’s made with milk, sugar, and nuts. With this scrumptious mixture of substances how can one resist this delicious dessert?
Recipe will make 20 items of Dohda
- 4 cup milk
- 1-1/2 cup heavy cream
- 2 cup sugar
- 3 tablespoon high quality 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 warmth, until it turns brown in colour. Put aside.
- In a heavy backside pan over medium excessive warmth boil the milk, and heavy cream, collectively.
- Let it boil until milk begins to thicken for about 40 minutes, stir sometimes and clear the perimeters to keep away from the milk construct up.
- Add crack wheat and sugar combine effectively and maintain cooking for about 20 extra minutes and stirring sometimes and clear the perimeters to keep away from the milk construct up.
- Add coco powder combine effectively, add cashews and almonds stir repeatedly until milk has turn into like mushy dough and Burfi begin leaving the perimeters of the pan and in addition Burfi has begin leaving the butter. This could take about quarter-hour.
- Switch the Dodha to 12 inch plate shaping it into sq. or rectangle in about ½ inch thick.
- Whereas Dodha remains to be heat lower them in about one inch sq.. Sprinkle the pistachios over Dodha and flippantly press them in.
- Dodha is able to serve when it’s at room temperature. Dhoda will keep good for about 2 weeks at room temperature or refrigerate for 2-3 months.
I’m utilizing coco powder for not giving the flavour of chocolate however to offer the darkish brown colour conventional Dodha Burfi has.
Initially posted 2013-10-13 10:50:28.