Dodha Barfi. (Vansh A. Gupta/Siliconeer)
Celebrate Diwali with this confection from Punjab. It is rich, milky and nutty, a delicious sweet treat for family and friends. Chef Sanjay Patel shows you how to make it at home.
- 4 cup milk
- 1½ cup heavy cream
- 2 cup sugar
- 3 tbsp. fine cracked wheat
- 1 tbsp. clarified butter
- 1 cup crushed cashews
- 1 cup crushed almonds
- 2 tsp. cocoa powder
- 2 tbsp. sliced pistachios for garnishing
In a small pan stir fry cracked wheat with butter over medium heat, till it turns brown in color. Set aside.
In a heavy bottom pan, over medium high heat, boil the milk, and heavy cream, together.
Let it boil till milk begins to thicken for about 40 minutes, stir occasionally and clean the sides to avoid milk build up.
Add cracked wheat and sugar, mix well and keep cooking for about 20 more minutes and stirring occasionally, and clean the sides to avoid milk build up.
Add cocoa powder mix well, add cashews and almonds stir continuously till milk has become like soft dough. Thebarfiwill start leaving the sides of the pan, and start leaving butter. This should take about 15 minutes.
Transfer the Dodhato a 12-inch plate shaping it into square or rectangle, about half an inch thick.
While Dodhais still warm, cut them in one-inch squares. Sprinkle pistachios over Dodhaand lightly press them in. Allow it to cool to room temparature.
Enjoy the mithaiwith family and friends. Happy Diwali!