Skip to Content

Dodha Burfi Recipe

4.84 from 6 votes
Total: 4 hours 25 minutes
Serves 12 SERVINGS

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 - RuchiskitchenBurfi/fudge is a most popular sweet enjoyed at any Indian festival. There are many varieties of burfis, and dodha burfi recipe is one of my favorites. The best part of this creamy and delicious Punjabi sweet is that it’s made with three simple ingredient-

Compared to other burfis – paneer burfi or mawa burfi, dodha burfi is not smooth or creamy in texture. 

It’s crumbly, grainy and that’s my favorite part. 

Dodha Burfi Recipe - Ruchiskitchen


Slow roasting of khoya/mawa is what makes this recipe special. Not only it adds a grainy texture; it lends a beautiful color too. 

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


Khoya or mawa is a dairy product widely used in Indian cooking. It is used in both savory and sweet dishes. 

Khoya/mawa is prepared by evaporating milk and reducing it to its solid form. It’s a time-consuming process that involves constant stirring. 

Keeping the lengthy process in mind, I have come up with simple methods to prepare mawa at home without compromising the authenticity or taste. All the technique explained in this link are pretty easy to make and you can have instant khoya ready in minutes. 

Dodha Burfi Recipe


The building block for this recipe is mawa or khoya. Khoya is roasted in ghee until it attains a dark brown color. 

It is essential to stir continuously throughout the cooking. Do not leave khoya unattended at any time during the entire cooking process.  Roasted khoya adds a delicious flavor and a pleasantly grainy texture to this burfi.


Traditionally, sugar syrup is added to dodha burfi recipe, but I decided jaggery instead of sugar. Jaggery will lend a deep rich dark brown color to dodha burfi.

When mawa becomes brown, pour in jaggery syrup and stir continuously until the mixture thickens. Once sugar syrup or jaggery syrup is added to the cooked mawa, ghee will float on top.

 You can remove the excess ghee if you like and use it for other sweet preparations. 

Dodha Burfi -Ruchiskitchen

Grease a plate or bowl. Spread the burfi mixture in an even layer and generously sprinkle it with slivered 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 can be made with other variations too. For extra crunch, feel free to add –

  • cracked wheat 
  • wheat flour 
  • roasted semolina/sooji.

Either way, it will taste amazingly delicious!

How to make Paneer Burfi -  - Ruchiskitchen

Do give this recipe a try and if you happen to make this burfi then do share your yum pictures with me @Facebook or drop me a line below!

Dodha Burfi Recipe

4.84 from 6 votes
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!
Prep: 4 hours
Cook: 25 minutes
Total: 4 hours 25 minutes
Calories: 399 kcal
Servings: 12 SERVINGS


  • 4 cups Mawa crumbled, (appx. 400 grams)
  • 1 cup Gur or Jaggery (appx. 200 grams)
  • 1/4 cup Water
  • 1 tablespoon Ghee
  • 1 teaspoon Elaichi Powder (Cardamon Powder)
  • 4 tablespoon Slivered nuts to sprinkle on top


  • Measure and assemble ingredients.
  • Heat ghee in a heavy bottomed pan. Add mawa.
  • 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.
  • Mawa after another 7 minutes in cooking.
  • Mawa after another 8 minutes into cooking.
  • Meanwhile combine jagerry and water in a pan.
  • 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.
  • To check one string consistency - drop few drops of jaggery in a bowl of cold water.
  • If it forms a solid string. You are good. One string consistency is ready.
  • If jaggery disperse in water, continue boiling for another 2-3 minutes until it forms a string in water.
    Gur solidified in water
  • Add jaggery syrup to cooked mawa.
  • Keep stirring until mawa becomes thick. Ghee will start to float on top. If you like you can remove the extra ghee from top.
  • Grease a plate, evenly spread burfi mixture in it.
    Dodha Burfi -Ruchiskitchen
  • Generously sprinkle nuts on top.
  • Allow to set for 4-6 hours.
    Dhoda Burfi
  • 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.


Calories: 399kcal | Carbohydrates: 35g | Protein: 14g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 19mg | Sodium: 213mg | Potassium: 23mg | Sugar: 17g | Vitamin A: 360IU | Vitamin C: 0.8mg | Calcium: 553mg | Iron: 0.3mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Dessert
Cuisine: Indian

Leave a comment

Your email address will not be published. Required fields are marked *

Rate the Recipe!


  1. Bhhumi shah says:

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

  2. Bhhumi shah says:

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

  3. Sonal says:

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

  4. Daljit Dodd says:

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

  5. sushil says:

    How to make microwave mawa?

  6. 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.

  7. Shakuntala Verma says:

    Very nice dodgy barfiπŸ™πŸ™πŸ‘ŒπŸ‘ŒπŸ‘ŒπŸ‘Œ

  8. Tasqeen says:

    For the recpie mentioned, how much dalia should I put? Does it need to be roasted with the mawa or separately in ghee and then added once roasted? I once had a dodha which also had dry grated coconut. if I wish to add that as well, or gund, how much would you recommend.

    • Ruchi says:

      Tasqeen, roast daliya separately in ghee and then add that to the cooked mawa.
      Sure, you can add 1/2 unsweetened desiccated coconut to the cooked mix. If adding coconut then reduce the quantity of mawa to 3.5 cups.

  9. TasneemLokhandwala says:

    While adding jaggery syrup to cooked mava should v put it on flame n mix or without just in cooled mava n if on flame should d flame b medium or lowest ??

    • Ruchi says:

      Tasneem, cook it over the flame on the lowest setting until the mixture thickens, and the ghee starts to float on top.

  10. Pratima Nand says:

    I have always wanted to make this barfi. I shall try this out and let you know how it turns out.