Make Punjabi Dodha Barfi With This Traditional Recipe In Just 5 Steps

By Garima Johar July 7, 2024

[{"selector":"#anim-6ae387da-a6ed-4983-9098-85f9fb230ee1 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(18.166975893733138%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-2c86815d-c873-482e-a4fd-4c2e19c52114","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-364e153f-4821-4802-be78-594c371d3599","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Dodha barfi is a popular Punjabi sweet that has a creamy and fudge-like texture. While it is a pretty common sight at festivities, you can make it at home with this easy and traditional recipe.

Ingredients

[{"selector":"#anim-f24d6c43-6ec1-4c77-b106-3c2b599de62b [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-3.7500001228762123%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-83b4a569-a0b0-47a9-b121-b0b01254ed17","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ae0b3dff-4b0b-4e19-812a-e2640054f8f0","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2eee5efc-cfdc-47e6-b260-7dead0c73921","keyframes":{"transform":["translate3d(0px, 196.08138%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 4 cups crumbled Mawa (khoya) 1 cup jaggery ¼ cup water 1 tablespoon ghee 1 teaspoon cardamom powder Cashew nuts and pistachios for garnishing

Step 1

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Step 2

[{"selector":"#anim-fd4b6633-7938-4750-a1b5-2806e8ecafee [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-7f5e99fa-1b1b-4ea0-8eb6-beafa4d77c9f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-467262b5-48e9-4a7a-9796-6fb5ce0a26a3","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-63e39557-bfe0-44be-8137-a14c176339a1","keyframes":{"transform":["translate3d(0px, 174.49737%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] In the meantime, mix jaggery and water and boil it dissolves, and you get a consistent syrup.

Step 3

[{"selector":"#anim-37108a32-514b-42af-b329-fe72a6408098 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-1.0658141036401503e-14%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-1d2a3e0b-7254-4acf-bd6a-ac0202739374","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8cda86a5-70f5-4530-9162-2fcc415744fb","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d36bec70-58c3-41cd-97ed-2359bef15635","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add the jaggery syrup to the cooked mawa and stir till the mixture thickens.

Step 4

[{"selector":"#anim-f991cc20-a429-4878-941e-43bd80c8738a [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-6.4652929780017026%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-818cc454-7b6e-45bd-a949-fc16433d9f94","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7777ee08-25fc-4a8c-b427-70581f53a493","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-93219e19-d6b5-41ef-9268-f8a9a47c847e","keyframes":{"transform":["translate3d(0px, 174.49737%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Grease a baking tray and pour the thickened mixture. Spread it evenly and sprinkle chopped nuts.

Step 5

[{"selector":"#anim-6f9f6504-a1f8-4f73-80de-ceedc7a3f872 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-d66d0eaf-ebae-4b49-859c-904c2a76c42c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-beb02374-dbc0-4bd6-af7d-a0c64b014fae","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4967edb3-a707-45a3-aa0d-cb97a80796bd","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Let the barfi cool, cut it into squares, and enjoy the Punjabi sweet.

[{"selector":"#anim-fef21f60-9aa6-4dc3-abdc-55445194abe3 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(3.0580007446958035%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More