Dodha Barfi (Doda Burfi) has a soft, grainy texture and is made with gently roasted mawa and a simple sugar syrup. Popular in Punjab, it's perfect for Indian festivals and special occasions. It's made with 3 main ingredients, plus cardamom powder and nuts for extra flavour.
You will love these other Indian Milk Sweets and Desserts.
If you love mawa but want to avoid sugar, you can try these sugar-free slow roasted mawa peda made with 100% natural sweetener.
Dodha Barfi has a rich caramelised texture and deep brown colour thanks to the roasted mawa. In the original recipe, the milk is gently boiled and split to achieve the grainy texture. My Mum's version is much quicker - use pre-made mawa. All you need to do is roast the mawa and add in a sugar syrup then allow to set in a tray.
We tend to make milk based sweets during Janmashtami, but you can definitely make this recipe for any celebration or occasion.
Mawa barfi has similarities to Habshi Halwa in taste and texture. However, habshi halwa is made with sprouted broken wheat or daliya.
Some of my traditional burfi recipes that you love are plain milk barfi, coconut barfi and besan burfi.
Ingredients notes
Khoya - I use homemade mawa. You can either make it from full cream milk powder or full fat ricotta cheese or use store-bought. The ricotta cheese variety is best as it is more crumbly in consistency.
Sugar - white sugar to make a sugar syrup.
Ghee - I use homemade ghee.
Cardamom powder - adds flavour and aids digestion.
Chopped nuts cashews and almonds - to add to the mixture.
Slivered almonds, pistachio and rose petals - optionally for garnishing
Pro Tips
Cook the barfi over a medium to low heat to prevent burning and allow the flavour to develop. Keep stirring constantly to prevent sticking to the bottom of the pan.
To test if the barfi mixture is ready, roll the mixture between your fingers. As it cools, check that it holds its shape. If so, it is ready to be poured into the tray to be set.
Storage
Store this barfi in an airtight container at room temperature for 4-5 days.
You can freeze this barfi for up to 1 month in a freezer safe container. Allow to thaw at room temperature. Note that the taste and texture may change.
Some of my Fusion Barfi Recipes
Vanilla, Caramel & Chocolate Barfi
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📖 Recipe
Dodha Barfi
Equipment
- pan
Ingredients
- 500 gram khoya
- 200 gram sugar
- ¼ cup water
- 4 tablespoon ghee
- ½ teaspoon cardamom powder
- ¼ cup chopped nuts
- 2 tablespoon almonds and pistachio slivers
Instructions
- Add ghee to a heavy bottom pan or kadai.
- Add khoya and roast on a slow heat until it gets medium brown. It may take 20-25 minutes).
- Add the chopped nuts.
- Meanwhile in another pan make sugar syrup by adding the sugar and ¼ cup water. Boil and simmer for 5-6 minutes.
- Add the sugar syrup to the roasted khoya and stir well.
- Add the cardamom powder.
- Mix everything for 4-5 minutes on a medium flame or until the mixture forms a mass and leaves the sides of the pan.
- Transfer a mixture into a greased tray and level it out with a spoon.
- Sprinkle over any garnishing so it sticks to the hot mixture.
- Allow to cool completely and cut into desired shape.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe Share by TextNote – This recipe was first published on 28th August 2013. This post has since been updated with helpful content and new images. The recipe remains the same.
cookwithrenu says
Such a delicious and yummy recipe and with so less ingredients is a win win situation
Meghna. says
Theses barfis are to die for, they look so yummy, I must say packed with deliciousness 🙂
JollyHomemadeRecipes says
Malai dodha barfi is my moms favourite, and your recipe sounds so good loved the recipe, it looks so tempting.
Praneetha says
Looks wonderful and very simple to make too! I’m sure it tastes heavenly. Lovely share.
Padma says
Such a delicious milk fudge...my mouth is drooling!! Want to grab one right away...Yummy share 🙂
jayashree says
The malai dodha burfi is looking so yumm, no one can resist it. Lovely share.
Unknown says
This milk fudge sounds amazing, Jagu! I love the combination of the khoya and pistachios... Cant wait to try this!! 🙂
code2cook says
dhodha barfi is such a tasty sweet that until someone taste it no one can explain the joy having it. we buy this on delhi airport everytime we get a chance. Looks fabulous.
Poonam Bachhav says
The dessert looks absolutely delectable and irresistible Jagruti ! Feel like grabbing a couple from that plate .. yummilicious share !
Pavani says
Milk fudge is so tempting and delicious. Thanks for sharing such a wonderful recipe.
Geetha says
Yum yum!!! How gorgeous and irresistible it looks. Sounds easy to prepare with few ingredients .
Freda says
It looks so tempting! Who can resist this fudge, I wish I could have one right away, or two perhaps 😀
Indfused says
Jagruti,
It is lunch time here and I am going crazy seeing this yummy barfi in front of me...absolutely beautiful presentation and great recipe, as always!
Sasmita says
This malai dodha barfi slices are looking so so yummilicious !!! The combo of khoya and pista here must be adding a lovely flavor 🙂
Vanitha Bhat says
Hey, this is my favorite sweet; reminiscent of my days in Delhi 🙂 Thanks for sharing this recipe; looks so gorgeous and scrumptious!!! My next trip to the Indian store has khoya on the list now 🙂 🙂