The Dodha Barfi Dilemma

Dodha barfi, a beloved Indian sweet, is a delightful combination of rich, creamy texture and subtle sweetness.

This traditional delicacy has been cherished for centuries, not only for its delectable taste but also for its cultural significance and nutritional benefits.  

A Journey Through Time: The History of Dodha Barfi

The origins of dodha barfi can be traced back to ancient India, where it was a popular sweet enjoyed by people of all ages. The term “dodha” refers to the curdled milk that is used as the primary ingredient. This milk is then thickened and sweetened to create the delectable barfi. Dodha barfi’s unique flavor and texture have made it a beloved delicacy throughout the Indian subcontinent.  

The Art of Making Dodha Barfi: A Step-by-Step Guide

While the process of making dodha barfi may seem complex, it is actually quite straightforward. Here’s a step-by-step guide to help you create your own batch of this delectable sweet:

Ingredients:

• 1 liter full-fat milk
• 1/4 cup granulated sugar
• 1/4 cup condensed milk
• 1/4 teaspoon cardamom powder
• 1/4 teaspoon saffron strands, soaked in warm milk
• 1 tablespoon ghee (clarified butter)  
  1. Dodha Burfi (Punjabi Milk Fudge) – Manjula’s Kitchen

  

  manjulaskitchen.com

• 1/4 cup chopped almonds
• 1/4 cup chopped pistachios

Equipment:

• Thick-bottomed saucepan
• Wooden spoon
• Thermometer
• Baking dish
• Parchment paper

Instructions:

1. Curdle the milk: Pour the milk into the saucepan and bring it to a boil. Add a few drops of lemon juice or vinegar to curdle the milk. The milk will separate into curds and whey.  
   1. Curdling | dairy production – Britannica

   

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2. Strain the curds: Strain the curds from the whey using a muslin cloth. Squeeze the curds to remove as much whey as possible.
3. Heat the curds: Place the curds back in the saucepan and cook over low heat, stirring continuously. The curds will gradually melt and thicken.
4. Add sweeteners: Once the curds have thickened, add the granulated sugar and condensed milk. Stir until the sweeteners are completely dissolved.
5. Cook until thick: Continue cooking the mixture, stirring frequently, until it becomes thick and dense. This may take 30-45 minutes.
6. Add flavors: Stir in the cardamom powder and saffron-infused milk.
7. Pour into a baking dish: Grease a baking dish with ghee and line it with parchment paper. Pour the thickened mixture into the prepared dish.
8. Bake: Place the baking dish in a preheated oven at 350°F (175°C) for 30-45 minutes, or until the top is golden brown and the barfi is set.
9. Cool and garnish: Let the barfi cool completely before removing it from the baking dish. Garnish with chopped almonds and pistachios.