Dodha Burfi – Punjabi Milk Fudge – Manjula’s Kitchen

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

Components:

• 4 cup milk
• 1-1/2 cup heavy cream
• 2 cup sugar
• 3 tablespoon positive 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

Technique

1. In a small pan stir fry crack wheat with butter over medium warmth, until it turns brown in coloration. Put aside.
2. In a heavy backside pan over medium excessive warmth boil the milk, and heavy cream, collectively.
3. Let it boil until milk begins to thicken for about 40 minutes, stir often and clear the edges to keep away from the milk construct up.
4. Add crack wheat and sugar combine properly and hold cooking for about 20 extra minutes and stirring often and clear the edges to keep away from the milk construct up.
5. Add coco powder combine properly, add cashews and almonds stir constantly until milk has grow to be like delicate dough and Burfi begin leaving the edges of the pan and in addition Burfi has begin leaving the butter. This could take about quarter-hour.
6. Switch the Dodha to 12 inch plate shaping it into sq. or rectangle in about ½ inch thick.
7. Whereas Dodha continues to be heat reduce them in about one inch sq.. Sprinkle the pistachios over Dodha and frivolously press them in.
8. 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.

 Notes

I’m utilizing coco powder for not giving the flavour of chocolate however to present the darkish brown coloration conventional Dodha Burfi has.

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