Dodha Burfi Doda Barfi Video Recipe

Dodha Burfi is such an amazing quick Burfi for Diwali or any occasion and you can easily make it at home when you have Mawa and Paneer in hand…The mawa and Jaggery are such an wonderful combo, with the crunchy broken wheat and richness of nuts take this dessert to an extreme taste. I tasted this mithai several years ago in Chennai, still I remember that

crunchiness from wheat, so I never fail to add cracked wheat, whenever I make it. Also for the perfect texture Baking Powder is essential and if you try with store bought mawa powder definitely the texture varies. Refer notes for any queries.

How to make Dodha Burfi

• Keep all the ingredients ready.
• Melt the jaggery with 1/3 cup water, once melted filter and again boil it.
• When it foams and gets thick syrup consistency as shown in video remove from flame.
• In another pan melt ghee, add the broken wheat.
• Saute for a minute and then add khoya / mawa and paneer or ricotta cheese.
• It turns soft and add cardamom powder and baking powder.
• Now add filtered jaggery syrup.
• Cook until all the moisture evaporates and the burfi mixture turns to a rolling non sticky texture.
• I didn’t use non sticky pan, still it won’t stick much in ordinary pan as shown in video.
• In a greased glass bowl or plate or in parchment paper add the burfi mixture.
• Level it add the chopped/ slivered nuts, press them so that it sticks on the burfi.
• When they are cooled completely slice them in to pieces.
• I got 9 pieces as shown in the pictures.

Ingredients

Homemade Mawa – 2.5 Cups
Homemade Paneer – 1 Cup or Ricotta Cheese – 1.25 Cups (refer notes)
Raw Cane Sugar/Brown Sugar or Jaggery – 1 Cup
Chopped Nuts – 1/3 Cup
Bulgur Cracked Wheat / Rava – 2 tsp (Optional)
Ghee – 1 Tbsp (you can add up to 3 Tbsp)
Cardamom Powder – 1 tsp
Baking Powder – 1/2 tsp
Cocoa Powder – 1-2 Tbsp (Optional , it enhances the taste and color of the burfi)

Video Tutorial

Notes

1. When you are using store bought hard grated paneer and frozen mawa do add few tbsps of milk.
2. In any case the mawa looks dry and hard, not leaving moisture do add few tbsps of milk.
3. Also I have mentioned medium sweetness, you can adjust the taste at the end by adding regular sugar too.
4. Instead of cardamom you can add any artificial flavor too.
5. The same day I refrigerated for future use.
6. You can freeze it in a well wrapped container too.

Recipe Card

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Dodha Burfi

Author: Sangeetha Priya

Ingredients

• Homemade Mawa – 2.5 Cups
• Homemade Paneer – 1 Cup or Ricotta Cheese – 1.25 Cups
• Jaggery – 1 Cup
• Chopped Nuts – 1/3 Cup
• Bulgur Cracked Wheat / Rava – 2 tsp Optional
• Ghee – 1 Tbsp you can add up to 3 Tbsp
• Cardamom Powder – 1 tsp
• Baking Powder – 1/2 tsp
• Cocoa Powder – 1-2 Tbsp Optional , it enhances the taste and color of the burfi

Instructions

1. Keep all the ingredients ready.
2. Melt the jaggery with 1/3 cup water, once melted filter and again boil it.
3. When it foams and gets thick syrup consistency as shown in video remove from flame.
4. In another pan melt ghee, add the broken wheat.
5. Saute for a minute and then add khoya / mawa and paneer or ricotta cheese.
6. It turns soft and add cardamom powder and baking powder.
7. Now add filtered jaggery syrup.
8. Cook until all the moisture evaporates and the burfi mixture turns to a rolling non sticky texture.
9. I didn’t use non sticky pan, still it won’t stick much in ordinary pan as shown in video.
10. In a greased glass bowl or plate or in parchment paper add the burfi mixture.
11. Level it add the chopped/ silvered nuts, press them so that it sticks on the burfi.
12. When they are cooled completely slice them in to pieces.
13. I got 9 pieces as shown in the pictures.

Recipe Notes

1. When you are using store bought hard grated paneer and frozen mawa do add few tbsps of milk.
2. In any case the mawa looks dry and hard, not leaving moisture do add few tbsps of milk.
3. Also I have mentioned medium sweetness, you can adjust the taste at the end by adding regular sugar too.
4. Instead of cardamom you can add any artificial flavor too.
5. The same day I refrigerated for future use.
6. You can freeze it in a well wrapped container too.