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 .
- Ingredients notes
- Pro Tips
- Storage
- Some of my Fusion Barfi Recipes
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
Chocolate Barfi
Baklava Barfi
Nutella Barfi
Peanut Chocolate Barfi
Vanilla, Caramel & Chocolate Barfi
Pistachio Chocolate Barfi
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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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 1/4 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.
Note – 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.
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 1/4 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.
You can easily make instant mawa at home using creamy ricotta and cream. Use in your favourite Indian recipes whether sweet or savoury.
You can also make mawa or khoya with milk powder .
Mawa or khoya is essentially milk solids. Due to its creamy taste and texture, it is used in a variety of Indian dishes – think curries and sweets such as Barfi and Peda .
Traditionally, mawa is prepared by simply boiling milk at gentle heat until it thickens to a solid. This method can take hours, so instant mawa recipes are becoming more and more popular.
Generally the homemade versions are either made from milk powder or ricotta cheese.
There is a slight difference in texture between the two mawa means they are used in different recipes.
Milk powder khoya is sticky whereas the ricotta version is more crumbly.
Use milk powder khoya for:
- Mawa Peda
- Soft Gulab Jamun with Mawa
Use ricotta cheese khoya for:
- Dodha Barfi
- Coconut Barfi
- Gajar Ka Halwa (Carrot Halwa)
For many recipes, you can use either types such as Aate ka Halwa or Mawa Ghughra .
Ingredients notes
Ricotta cheese – I have used creamy ricotta and you need to use the full fat variety.
Homemade desi ghee – or storebought.
Milk powder – use full cream milk powder.
Double cream – or heavy cream
Use leftover ricotta to make Ricotta Cheese Peda Instant Kalakand with 2 ingredients or One Pot Ricotta Lemon Pasta .
Storage
Store the khoya in an airtight container and keep in the fridge for one week.
You can also freeze mawa for upto 3 months. Wrap in parchment paper then place in freezer safe bags. Allow to thaw at room temperature before using in your recipes.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Instant Mawa with Ricotta Cheese
Equipment
- pan
Ingredients
- 750 gram ricotta cheese creamy
- 9 tablespoon milk powder full cream
- 9 tablespoon double cream heavy cream
- 3 tablespoon ghee
Instructions
Microwave Method
- In a microwave proof bowl, add the ricotta cheese mix well and cook in M/W for 3 minutes to allow the moisture to evaporate.
- Stir well and add ghee, milk powder and cream. Stir well and M/W on high about 4-5 minutes.
- In between, keep checking and stir.
- You will be able to see cheese mixture become thick in consistency and should form a ball. If it’s still wet, then M/W 1-2 minutes more.
- Mix well.
- Allow to cool slightly and use in your recipe or store.
Stovetop Method
- In a heavy bottom pan add ricotta cheese, ghee, cream and milk powder.
- Mix well and cook the mixture on low to medium heat.
- Keep stirring continuously.
- You will be able to see cheese mixture thick in consistency and should come together in a mass.
- This can take up to 15-20 minutes but will depend on the quantity and consistency of your ricotta cheese.
- Turn off the heat, remove the mawa from the pan to another container to stop further cooking.
- Use in a recipe or store for later.
Video
Notes
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.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in June 2012.
