Doda barfi is a traditional Punjabi sweet that is mainly prepared in the winter. It is made from milk, dalia and assorted nuts which makes it the healthier version of the other sweets that are high in sugar and fats. The barfi also needs oodles of ghee that makes it a tasty and healthy treat. While it takes some efforts to make this barfi but at the end you won't mind the labour and time you had to invest that makes for a delectable plate of barfis. Often called as the cousin of milk barfi, doda barfis have a shelf-life of a fortnight. So you can prepare in bulk and store them in an airtight container. If you are wondering how to make this barfi at home, here is the recipe shared by Kamlesh Rawat, Executive Chef, Radisson Mumbai Goregaon:
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 flame boil the milk, and heavy cream, together.
Let it boil till milk begins to thicken for about 40 minutes, stir occasionally. Add crack wheat and sugar, mix well and keep cooking for about 20 more minutes stirring occasionally.
Add coco powder and mix well, add cashews and almonds while stirring continuously till milk becomes like a soft dough and burfi start leaving the sides of the pan.
This should take about 15 minutes after adding the coco powder and dry fruits. This is called the Doda
Transfer the Doda to a square or rectangular plate about inch thick. While Doda is still warm cut them in about one inch square.
Sprinkle the pistachios over Doda and lightly press them.
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