Dodha burfi recipe | Diwali 2016 sweets recipes | Cook Click N Devour!!! (2024)

Dodha burfi recipe with step by step photos. Dodha burfi recipe is an easy to make, very rich and delicious milk sweet recipe from Punjab.

The main ingredient in dodha burfi recipe is unsweetened khova/milk solids. Dodha burfi has a grainy, slightly sticky texture, loaded with nuts and dark in color. The color is attained by slow roasting khoya in ghee until the color turns to dark brown.

I have many times eaten this dodha burfi from sweet shops. I love milk sweets and I always prefer this burfi, kalakand or rasgulla over any other sweets. It was in my list to try dodha burfi last year itself. I could not source khova easily last year so missed making it. This year luckily I have good quality khova available and trying my hands at few khova based sweets like this ladoo, dodha burfi etc. If you want to make to something special and exotic for this diwali in less time you gotta try this mawa burfi recipe. When generously topped with nuts, it is so good and rich.

To make dodha burfi recipe we need very few igredients. Just khova, sugar, nuts. You need about 1 tablespoons ghee for roasting the khova. Thats it, I have added cardamom powder and saffron strands but they are totally optional. Slow roasted khova gives a wonderful flavor and that makes this burfi divine. If you can make this dodha with homemade khova it will be the best. However I have used store bought khova here.

Here is how to make dodha burfi recipe with step by step photos. Easy yet exotic sweet for Diwali 2016!

If you are looking for more easy diwali sweet recipes do check rasgulla, badusha, arcot peda.

How to make dodha burfi recipe

1. Grate and crumble the khova thoroughly.

2.Heat 1 tablespoon ghee in a thick pan. Add the grated khova and saute well. Saute in low flame till the color changes and turns dark brown. Remove to a plate.

3. Take sugar in another pan. Add 1/4 cup water and mix well. Bring this mixture to a boil and cook in medium flame for 3-4 minutes. No need to check for string consistency. Just thick sugar syrup will do.

4. Now add the roasted khova and mix well. Cook in medium flame stirring constantly.

5. The khova sugar mixture will thicken and begin to leave the sides of the pan. Add cardamom powder if needed and mix well.

6. Quickly transfer to a greased tray. Level with the back of a spoon. Spread roasted chopped nuts generously.

7. Draw lines to make slices with a sharp knife while the mixture is still warm. Make slices after the burfi reaches room temperature. Store in airtight container. If storing for more than a day, store in refrigerator.

Dodha burfi recipe card below: