A chocolaty treat for the festive season!
If you enjoy sweets, you must try this recipe for dodha barfi. This Punjabi dodha or doda barfi recipe will delight your senses with each bite thanks to its soft and gritty texture. This is a traditional but simple recipe for dodha barfi that you may prepare for your loved ones on special occasions and holidays using milk, liquid glucose, sugar, ghee, and alum powder. Alum powder is available both online and at neighbourhood grocers. It is utilised to give the dodha barfi the ideal chewy texture. Kids and adults will both enjoy this recipe for a sweet meal because it is a good choice. The festive season is right here and dodha barfi is the right option. Its chocolaty flavour adds an extra touch to the festive feeling.
1. 1/2 cup mixed dry fruits
2. 4 tablespoon ghee
3. 300 gm sugar
4. 8 tablespoon water
5. 4-litre milk
6. 1/4 teaspoon alum
7. 4 tablespoon glucose
1. Chop the dried fruits and place them in a bowl to make this delightful sweet meal. Next, add milk to a deep pan and heat it over a high temperature. After bringing it to a boil, add sugar and alum to the milk. Reduce the heat and let the milk simmer until it is reduced to half. The milk will start to thicken, as you will see.
2. Add the glucose and stir thoroughly once the milk has been cut in half. Then, boil the milk for an additional 10-15 minutes after adding ghee. You'll observe that the mixture begins to pull away from the sides.
3. The mixture will now have a gritty texture and a dark colour. Add water to it now, and mix one more. Give the mixture two more minutes to cook. Take a metal tray and oil it with ghee while you wait.
4. Spread the gritty mixture on the tray and turn off the burner. To distribute the mixture uniformly, use a spatula. Add more chopped dry fruits to this combination, cover it with cling film to prevent odour, and refrigerate for five to six hours.
5. When finished, remove and cut into the appropriate shapes. Serve right away. Please give this delectable recipe a try, give it a rating, and let us know how it turned out.