Burfi/fudge is a most popular sweet enjoyed at any Indian festival. There are many varieties of burfis & dodha burfi recipe is one of my favorites. The best part of this creamy and delicious Punjabi sweet is that it’s made with three simple ingredient:
- Mawa
- Jaggery and
- Ghee
WHAT’S SO SPECIAL ABOUT THIS BURFI/FUDGE?
Slow roasting of khoya/mawa is what makes this recipe special. Not only it adds a grainy texture; it lends a beautiful color too.
Roasted khoya takes dodha burfi to a whole new level & creates a delicious, melt-in-your-mouth kind of a nutty crust. This burfi hardly last a day at my house, it’s that delicious.
WHAT IS KHOYA/MAWA?
Khoya or mawa is a dairy product widely used in Indian cooking. It is used in both savory & sweet dishes. Khoya/mawa is prepared by evaporating milk and reducing it to its solid form. It’s a time-consuming process that involves constant stirring.
WHAT IS GHEE?
A butter derivative with no lactose? It almost seems too good to be true, and yet ghee is very real.
Ghee is a clarified butter that has had its milk solids toasted then skimmed away from the fat, resulting in a product that combines oil’s very high smoke point and butter’s rich, nutty flavor and excellent nutritional profile.
Ghee may only now be appearing on store shelves with any regularity, but it has been around for more than 5,000 years throughout the Indian subcontinent, where it is traditionally made from sacred cows’ milk & used in religious ceremonies. Ghee is also commonly used as a cooking, particularly in Punjabi cuisine – the regional cuisine served in most Indian restaurants – where it is preferred to oil for its rich flavor.
JAGGERY/GUR
Jaggery is a kind of unrefined sugar. Raw, concentrated sugarcane juice is boiled until it becomes solid and can be formed into blocks. It has the slight bitterness of molasses and the richness of caramel.
The best natural sweetener makes it more desirable than processed sugar , jaggery comes with some great impressive benefits.
Jaggery/gur is not only good for you (full of nutrients and health benefits) but supposedly produces heat in the body when consumed, so it is the ideal food to ingest during cold wintry days. Adding jaggery in your daily diet in limited amounts helps in purifying your blood and thus improving your overall health. Purified blood in the body means healthier you, and thus a better ability to fight infections and diseases. Respiratory issues such as bronchitis and asthma can make breathing very difficult. In Ayurveda, gur or jaggery has been used for time immemorial for curing and preventing respiratory issues. It is believed that when jaggery is eaten, it soothes and nourishes the inflamed airways and thus helps in providing relief and also prevents the condition from further deteriorating. For the added benefits, sesame seeds can be mixed with jaggery to avoid the respiratory difficulties.
Read our blog – Why The Pure Desi Cow Milk Ghee Is Costlier Than Normal Ghee?
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Read our blog- 8 Reasons You Should Swap Butter for Desi Cow Ghee
NOW ONTO THE RECIPE!
The building block for this recipe is mawa or khoya. Khoya is roasted in ghee until it attains a dark brown color.
It is essential to stir continuously throughout the cooking. Do not leave khoya unattended at any time during the entire cooking process. Roasted khoya adds a delicious flavor and a pleasantly grainy texture to this burfi.
SWEET SYRUP
Traditionally, sugar syrup is added to dodha barfi recipe, but I decided jaggery instead of sugar. Jaggery will lend a deep rich dark brown color to dodha barfi.
When mawa becomes brown, pour in jaggery syrup and stir continuously until the mixture thickens. Once sugar syrup or jaggery syrup is added to the cooked mawa, ghee will float on top.
You can remove the excess ghee if you like and use it for other sweet preparations.
Grease a plate or bowl. Spread the burfi mixture in an even layer and generously sprinkle it with slivered nuts. Allow it to cool completely for 4-5 hours.
After it’s cooled and firm, make cuts with a knife and carefully remove dodha burfi pieces and enjoy. This burfi can be stored in an airtight container in the refrigerator for up to a week.
OTHER VARIATIONS
Dodha barfi can be made with other variations too. For extra crunch, feel free to add
- Cracked wheat
- Wheat flour
- Roasted semolina/sooji
Either way, it will taste amazingly delicious.
Read our blog- Which is healthier, ghee or vegetable oil?
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Dodha Burfi Recipe
Ingredients
4 cups Mawa crumbled, (appx. 400 grams)
- 1 cup Gur or Jaggery (appx. 200 grams)
- 1/4 cup Water
- 1 tablespoon Ghee
- 1 teaspoon Elaichi Powder (Cardamom Powder)
- 4 tablespoon Slivered nuts to sprinkle on top
Instructions
- Measure and assemble ingredients.
- Heat ghee in a heavy bottomed pan. Add mawa.
- Start cooking mawa on a medium low flame. Keep a watchful eye on mawa and keep stirring. Mawa will look like this after 7 minutes.
- Mawa after another 7 minutes in cooking.
- Mawa after another 8 minutes into cooking.
- Meanwhile combine jaggery and water in a pan.
- Bring it to a boil. Boil the syrup till it forms a one thread consistency. Lower the flame to lowest setting and check the consistency.
- To check one string consistency – drop few drops of jaggery in a bowl of cold water.
- If it forms a solid string. You are good. One string consistency is ready.
- If jaggery disperse in water, continue boiling for another 2-3 minutes until it forms a string in water.
- Add jaggery syrup to cooked mawa.
- Keep stirring until mawa becomes thick. Ghee will start to float on top. If you like you can remove the extra ghee from top.
- Grease a plate, evenly spread burfi mixture in it.
- Generously sprinkle nuts on top.
- Allow to set for 4-6 hours.
- Cut yourself a piece and enjoy! Stays good for 2-3 days at room temperature (in winters) in an airtight container. If the temperature is warm, refrigerate it.
What is ghee used for? A substitution for many cooking oils
Ghee can be used as a substitution for many cooking oils including coconut oil, vegetable oil, or palm oil.
Ghee is a saturated fat that is stable for cooking. Some oils, like sunflower or safflower, are polyunsaturated fats, making them unstable for cooking. Ghee is great to cook and sauté with because of its high heat-stability. Unstable oils will smoke quicker and at lower rates, and vegetable oil can even turn rancid if not used at the proper temperatures.
Consider using ghee to cook with if you want to an alternative oil that is stable and presents a delicious taste to your food.
Dodha burfi recipe is a yummy and delicious treat perfect for any special occasion. This sweet dish recipe is an apt choice for will be loved by kids/childrens and adults alike. This taste awesome when cooked in desi cow ghee. Try Now!!!
Ghee can be an alternative for oil in baking sweets ?
Even though it is based precisely on what you’re baking, If in case the recipe requires oil rather than butter, one can definitely use a melted ghee in equal proportion, such as if there’s a recipe that calls for a cup of cooking oil, you can swap it with a cup of melted ghee. Take note, that the consistency of ghee is mostly bland but adds to the flavor, so if the recipe requires a neutral, flavorless oil, you may want to use ghee rather than oil instead.
How should I bake with ghee ?
Ghee will add tons of flavor and nutrition if you use it exactly like you would use butter. Ghee is clarified butter after all (which means without the lactose and milk solids). Hence, you should utilize it accordingly as you would utilize butter in recipes.
Can we use ghee spread in baking ?
Ghee can be used as spread for any and all baking requisites. Add more flavor to dessert as ghee works just similar to any other cooking oil and butter, also it is even better as it has a high smoke point. Simultaneously, you can also grease any molds, pans, or baking dishes with room temperature ghee or luke warm melted ghee as well.
Does ghee have a different taste than butter ?
As ghee is formed by cooking butter to the point where it separates milk solids, it consists of a slightly more concentrated buttery flavor, which makes it the best alternative for baking sweets. Just like pie crusts, cookies, muffins, and almost every other dish, delivering a delicious aroma is that hint of buttery goodness that remains after every bite. People who are intolerant to lactose, ghee is a perfect alternative for butter as it can provide the similar amazing flavor in any baked goods without the lactose substance.
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