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 RecipeNote – 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.
Anonymous says
So delicious...
The Yogi Vegetarian says
Only just found this- sorry! Hope you all had a great Janmasthami and yr daughter had a good time at The Manor. This is a beautiful recipe, which Baby Krishna would love (your Deity is very sweet btw!) but how sad the milk in India is so chemically produced. What do they use the shampoo for? Me and my husband as you probably know from our blog, went vegan because of the cruelty to cows here in the UK. The milk from The Manor is good, cruelty-free milk though.
Anjali says
Barfi looks too tempting
Priya Suresh says
Omg, wat a wonderful and very tempting barfi..Fantastic fudge there.Breath taking pictures..
Sherin says
Gorgoeus clicks. Very pro.
Divya Shivaraman says
burfis looks super inviting
Javelin Warrior says
This milk fudge sounds amazing, Jagruti! I've never heard of this kind of fudge before, but I love the combination of the khoya base with pistachios...
Mayuri Patel says
Delicious and enjoy the celebrations at the Bhaktivedanta Manor.
Shobha says
Happy Janmashtami.. I am missing my Bal Gopal in the jhoola too.. hopefully next year will decorate and celebrate nicely..
Barfi looks yum.. professional touch.
Simplyfood says
Looks delivious, I wil have to try this.
Hamaree Rasoi says
Happy Janmastami to you and your family. The burfis look simply awesome.
Deepa
Savi-Ruchi says
Happy Janmashtami.., the barfi looks perfect
Unknown says
happy janmashatmi !! barfi looks super yumm !
Manju Modiyani says
Happy Janamashtmi!Barfi looks delicious!
Rafeeda AR says
Looks absolutely yum...