Dodha Burfi Recipe

INGREDIENTS

• 4 cups Mawa crumbled, (appx. 400 grams)
• 1 cup Gur or Jaggery (appx. 200 grams)
• 1/4 cup Water
• 1 tablespoon Ghee
• 1 teaspoon Elaichi Powder (Cardamon Powder)
• 4 tablespoon Slivered nuts to sprinkle on top

INSTRUCTIONS

Step 1: Measure and assemble ingredients.

Step 2: Heat ghee in a heavy bottomed pan. Add mawa.

Step 3: Start cooking mawa on a medium low flame. Keep a watchful eye on mawa and keep stirring. Mawa will look like this after 7 minutes.

Step 4: Mawa after another 7 minutes in cooking.

Step 5: Mawa after another 8 minutes into cooking.

Step 6: Meanwhile combine jagerry and water in a pan.

Step 7: Bring it to a boil. Boil the syrup till it forms a one thread consistency. Lower the flame to lowest setting and check the consistency.

Step 8: To check one string consistency – drop few drops of jaggery in a bowl of cold water.

Step 9: If it forms a solid string. You are good. One string consistency is ready.

Step 10: If jaggery disperse in water, continue boiling for another 2-3 minutes until it forms a string in water.

Step 11: Add jaggery syrup to cooked mawa.

Step 12: Keep stirring until mawa becomes thick. Ghee will start to float on top. If you like you can remove the extra ghee from top.

Step 13: Grease a plate, evenly spread burfi mixture in it.

Step 14: Generously sprinkle nuts on top.

Step 15: Allow to set for 4-6 hours.

Step 16: Cut yourself a piece and enjoy! Stays good for 2-3 days at room temperature (in winters) in an airtight container. If the temperature is warm, refrigerate it.