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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.
Course Indian mithai
Cuisine Indian
Keyword Doda barfi, Dodha Barfi, How to make dodha Barfi at home, Toda
Prep Time 15 minutes
Cook Time 25 minutes
To make Wheat sprouts 1 day
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 turnĀ  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.