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!
Burfi is a most popular sweet enjoyed at 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!
Now, onto the recipe!
The building block for 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 jaggery and cook until the mixture thickens.
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 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 then feel free to add 3 tablespoons of wheat flour or cracked wheat to this recipe.
If you happen to make this burfi then do share your yum pictures with me @Facebook or drop me a line below!
LOOKING FOR MORE RECIPES, FIND ME ON PINTEREST !
CAN’T MAKE IT NOW, PIN IT FOR LATER ON YOUR SWEETS AND DESSERTS BOARD.
ALSO FOLLOW ME ON: