Dodha Barfi Recipe | Doda barfi | Toda barfi | Recipe of dodha Barfi | How to make doda barfi | Toda barfi Recipe with easy to follow step by step instructions

This delicious and a winter must have indian sweet Dodha Barfi Recipe | Doda barfi | Toda barfi is a must try for the people who love sweets like me.

This barfi is made with just 2 table spoons of ghee/clarified butter, has a fudgy, chewy and grainy texture that comes from germinated wheat cooked along with milk and sugar.

Dodha Barfi is often called a distant cousin of Kalakand/ Indian milk fudge, as both barfis look quite similar.

Many years ago I attempted to make this barfi, but failed miserably.  This is my third attempt and I am quite happy with the results.

There are many recipes to make dodha barfi on Google, I followed a few, but it didn’t work out as I wanted that original taste that was missing.

And one fine day, I watched this recipe on TV and decided to go ahead with it. The end results are fabulous and I am happy to share the recipe with you all here.

In addition to that I have shared the method of making Corn syrup at home (see notes) which is a must ingredient to make this barfi.

Dodha Barfi Recipe | Doda barfi | Toda barfi, how it was invented?

This delicious sweet treat believed to have originated from Kot kapura, Punjab State of India.

A brain child of a wrestler Mr. Harbans Vig, who was on the lookout for a sweet that was healthy and tasty too invented this accidentally.

In the last I would request you to check my other indian mithai/ sweet recipes collection –

Shrikhand

Besan ladoo

Karachi halwa

Boondi Ladoo

Doodh ke Ladoo

Coconut peda

Paan gulkand ladoo

Bengali rose gulkand sondesh

Mango coconut ladoo

Coming back to the Dodha Barfi Recipe, let’s begin making this delicious dodha barfi without much further ado.

Step by step instructions and pictorial presentation to make Dodha Barfi Recipe | Doda barfi | Toda barfi

To make wheat sprouts

Clean, wash and soak 100 grams of wheat for about 8 hours.

After that drain the water and keep it covered in wet cloth for 1 to 2 days to sprout.

After one or two days you will notice that wheat is nicely germinated and it has become soft.

To make Dodha Barfi

Coarse grind the germinated wheat in a mixer jar without adding any water. Don’t make fine paste.

To this coarse paste add curd/yogurt and keep it aside.

Make powder of alum and mix it with water and keep this aside for later use to curdle the milk.

Meanwhile in a wide pan pour full fat milk and heat it on medium flame. Add wheat curd mixture to the milk and let it curdle.

Sprinkle some alum water mixture on to milk to curdle it more further. Keep stirring the milk mixture constantly.

Once the milk is reduced a bit add sugar and keep stirring it constantly.

Scrape the edges of the pan occasionally too.

Meanwhile mix cocoa powder and red food color, add water to dilute it.

Add this mix to pan and keep stirring it.

Add chopped cashews and desiccated coconut. Once the milk sugar mix starts to reduce, the colour will start to turn  brown.

Now add ghee/clarified butter and keep cooking it till it reaches to almost dry stage. At this stage the colour of mithai will turn a bit more brown.

Add **liquid glucose(see notes) as this provides a nice glossy sheen to mithai and it helps to keep the mithai moist for many days.

If the mixture has turned too dry add 2 to 3 tsp of milk to bind the mixture. Mix nicely and turn off the flame.

For setting the barfi

Grease a square tin or lay a parchment paper at the bottom. Transfer this cooked mithai mixture into tin and level it with a spoon.

Garnish it with some chopped cashews and desiccated coconut.

Let it cool down for about an hour. Cut into pieces and enjoy this homemade fudgy and chewy dodha barfi this winter season.

Recipe Notes :

1. I would suggest you to use liquid glucose for this recipe, as thia provided sheen and moisture to the mithai.

2. You may increase or decrease the amount of sweetness in this recipe according to your preference.

3. If you don’t have access to alum/fitkari, replace it with 1 tablespoon white vinegar diluted in 1 tablespoon of water.

4. You may use Desi khand or brown sugar for making this mithai, I haven’t.

5. Using cocoa powder & food color mix is purely optional, you may omit adding it.

6. Original recipe doesn’t call for grated dry coconut, but we love adding it to our Dodha Barfi.

****To make homemade corn syrup

1 cup caster sugar
1/3 cup water
1 pinch salt
1 Lemon juiced

In a saucepan add sugar, water and let it boil. Add a pinch of salt. Then add lemon juice and keep stirring constantly.

Keep the flame low so that color shouldn’t change. Let it thicken and come to soft ball (1 thread) consistency.

To check the perfect consistency, take a bowl filled with plain water. With the help of spoon drop sugar syrup in it. If it falls flat cook it for few more seconds.

Check again and if it forms a soft ball then switch off the flame. Let it cool.

Pour in a clean glass bottle and store for further use.

Recipe card 🔽

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5 from 5 votes

Dodha Barfi Recipe | Doda barfi | Toda barfi

This delicious and a winter must have indian sweet Dodha Barfi Recipe | Doda barfi | Toda barfi is a must try for the people who love indian sweets.

Prep Time15 minutes mins

Cook Time25 minutes mins

To make Wheat sprouts1 day d

Course: Indian mithai

Cuisine: Indian

Keyword: Doda barfi, Dodha Barfi, How to make dodha Barfi at home, Toda

Servings: 9 pieces

Author: Lata Lala

Ingredients

• Full fat milk - 1 liter
• Alum powder - 3 grams
• water as required to dilute alum
• Wheat - 100 grams
• Curd - 40 grams/ 2 tbsp
• Sugar - 100 grams
• Ghee/clarified butter - 2 tbsp
• Dry fruits - handful
• Liquid glucose - 1 tbsp
• Grated dry coconut/desiccated coconut - 20 grams/ 3 tbsp
• Cardamom powder - 1/2 tsp
• Cocoa powder - 1 tbsp
• Red food color - 2 pinches
• Cashews - 8 to 10

Instructions

To make wheat sprouts

• Clean, wash and soak 100 grams of wheat for about 8 hours. After that drain the water and keep it covered in wet cloth for 1 to 2 days to sprout.
• After one or two days you will notice that wheat is nicely germinated and it has become soft.

To make Dodha Barfi

• Coarse grind the germinated wheat in a mixer jar without adding any water. Don't make fine paste. To this coarse paste add curd/yogurt and keep it aside.
• Make powder of alum and mix it with water and keep this aside for later use to curdel the milk.
• Meanwhile in a wide pan pour full fat milk and heat it on medium flame. Add wheat curd mixture to the milk and let it curdle.
• Sprinkle some alum water mixture on to milk to curdle it more further. Keep stirring the milk mixture constantly.
• Once the milk is reduced a bit add sugar and keep stirring it constantly. Scrape the edges of the pan occasionally too.
• Meanwhile mix cocoa powder and red food color, add some water to dilute it.
• Add this mix to pan and keep stirring it.
• Add chopped cashews and desiccated coconut.
• Once the milk sugar mix starts to reduce, the color will start to turn  brown.
• Now add ghee/clarified butter and keep cooking it till it reaches to almost dry stage. At this stage the colour of mithai will turn a bit more brown.
• Add liquid glucose as this provides a nice glossy sheen to mithai and it helps to keep the mithai moist for many days.
• If the mixture has turned too dry add 2 to 3 tsp of milk to bind it. Mix nicely and turn off the flame.

For setting the barfi

• Grease a square tin or lay a parchment paper at the bottom. Transfer this cooked mithai mixture into tin and level it with a spoon. Garnish it with some chopped cashews and desiccated coconut.
• Let it cool down for about an hour. Cut into pieces and enjoy this homemade fudgy and chewy dodha barfi this winter season.

Notes

1. I would suggest you to use liquid glucose for this recipe, as thia provided sheen and moisture to the mithai.

2. You may increase or decrease the amount of sweetness in this recipe according to your preference.

3. If you don't have access to alum/fitkari, replace it with 1 tablespoon white vinegar diluted in 1 tablespoon of water.

4. You may use Desi khand or brown sugar for making this mithai, I haven't.

5. Using cocoa powder & food colour mix is purely optional, you may omit adding it.

6. Original recipe doesn't call for grated dry coconut, but we love adding it to our Dodha Barfi.

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