Dodha Burfi Recipe

Dodha burfi recipe is a yummy and delicious treat perfect for any special occasion. A Gluten-free traditional Indian sweet made with just 3 simple ingredients! Dodha Burfi Recipe

Burfi is a most popular sweet enjoyed during any Indian festival. There are many kinds of burfis and dodha burfi recipe is one of my favorites. The best part of this rich and delicious Punjabi sweet is that it’s made with 3 simple ingredient- mawa, jaggery and ghee.

Unlike other burfis like paneer burfi or mawa burfi, dodha burfi is not smooth or even in texture. It’s crumbly, grainy and that’s my favorite part. Slow roasting of khoya is what adds a grainy texture to this recipe. 

Roasted khoya takes dodha burfi to a whole new level and creates a delicious, melt-in-your-mouth kind of a nutty crust. Dodha burfi hardly last a day at my house, it’s that delicious!

Learn 6 ways to make Mawa/khoya at home.

How to make Dodha Burfi Recipe

Now, onto the recipe!

Key ingredient in this recipe is mawa or khoya. Khoya is roasted in ghee until it attains a dark brown color. Just add 1 -2 tablespoons of ghee. At times, you may feel the need to add more ghee, but please don’t. Once sugar syrup or jaggery syrup is added to the cooked mawa, ghee will float on top.

Throughout the recipe, do not leave khoya unattended at any time. Keep stirring continuously. Roasted khoya adds a delicious flavor and a wonderful grainy texture to this burfi.

Traditionally, sugar syrup is added to dodha burfi recipe but I am going to make a slight change and add jaggery instead of sugar. Jaggery will lend a deep rich dark brown color to dodha burfi. When mawa is brown in color, pour in jagerry and cook until the mixture thickens.
Dodha Burfi Recipe

Grease a plate or bowl. Spread the burfi mixture in an even layer and generously sprinkle it with silvered nuts. Allow it to cool completely for 4-5 hours.

After it’s cooled and firm, make cuts with a knife and carefully remove dodha burfi pieces and enjoy! This burfi can be stored in an airtight container in the refrigerator for up-to a week. 

Dodha burfi has many variations. Cracked wheat or wheat flour are other ingredients that are added to dodha burfi for texture and color but I have kept it simple. If you prefer to make it the traditional way than feel free to add 3 tablespoon of wheat flour or cracked wheat to this recipe.

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Dodha Burfi Recipe
Votes: 3
Rating: 5
You:
Rate this recipe!
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Dodha burfi recipe is a yummy and delicious treat perfect for any special occasion. A traditional Indian sweet that is made with just 3 simple ingredients!
Servings Prep Time
8 BIG PIECES 4 HOURS
Cook Time
25 MINUTES
Servings Prep Time
8 BIG PIECES 4 HOURS
Cook Time
25 MINUTES
Dodha Burfi Recipe
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
Dodha burfi recipe is a yummy and delicious treat perfect for any special occasion. A traditional Indian sweet that is made with just 3 simple ingredients!
Servings Prep Time
8 BIG PIECES 4 HOURS
Cook Time
25 MINUTES
Servings Prep Time
8 BIG PIECES 4 HOURS
Cook Time
25 MINUTES
INGREDIENTS
  • 4 cups Mawa crumbled, (appx. 400 grams)
  • 1 cup Gur or Jaggery (appx. 200 grams)
  • 1/4 cup Water
  • 1-2 tablespoon Ghee
  • 1 teaspoon Eliachi Powder (Cardamon Powder)
  • 3-4 tablespoon Silvered nuts to sprinkle on top
CHANGE SERVING SIZE: BIG PIECES
CHANGE UNITS:
METHOD
  1. Measure and assemble ingredients.
  2. Heat ghee in a heavy bottomed pan. Add mawa.
  3. Start cooking mawa on a medium low flame. Keep a watchful eye on mawa and keep stirring. Mawa will look like this after 7 minutes.
  4. Mawa after another 7 minutes in cooking.
  5. Mawa after another 8 minutes into cooking.
  6. Meanwhile combine jagerry and water in a pan.
  7. Bring it to a boil. Boil the syrup till it forms a one thread consistency. Lower the flame to lowest setting and check the consistency.
  8. To check one string consistency - drop few drops of jaggery in a bowl of cold water.
  9. If it forms a solid string. You are good. One string consistency is ready.
  10. If jaggery disperse in water, continue boiling for another 2-3 minutes until it forms a string in water.
  11. Add jaggery syrup to cooked mawa.
  12. Keep stirring until mawa becomes thick. Ghee will start to float on top. If you like you can remove the extra ghee from top.
  13. Grease a plate, evenly spread burfi mixture in it.
  14. Generously sprinkle chopped nuts on top.
  15. Allow to set for 4-6 hours.
    Dhoda Burfi
  16. Cut yourself a piece and enjoy! Stays good for 2-3 days at room temperature (in winters) in an airtight container. If the temperature is warm, refrigerate it.
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12 Responses

  1. Sameen says:

    IT took forever to Brown , and when we increased the heat, it started to burn and became crumbly . We used 1 tbsp ghee for half recipe.
    What should we have done ?

    • Ruchi says:

      It should not have taken you more than 10-12 minutes to get a brown color.
      Did you use a heavy bottomed pan because a thin pan or kadai will cause the mawa to burn.

  2. sushil says:

    How to make microwave mawa?

  3. Daljit Dodd says:

    Ruchi.
    for Mawa you used a code what is it? Tried to make by boiling and heating milk took me till kingdom come

  4. Sonal says:

    Do you are killing with all the mithais these days 😍😍😍
    I have mawa from Nanak at home, will try this…

  5. Bhhumi shah says:

    …and which sort of mawa did you use to make this? (From your version of mawas!) Thanks. ..

  6. Bhhumi shah says:

    Hi Ruchi, you didn’t mention in your list of ingredients that how much ghee is needed? Please clarify. ..Thanks.

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