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Dhoda Burfi


One of Punjab’s traditional mithai, dhoda’s richness is symbolic of the verdant land of milk and honey. Here you get a simple and easy Dhoda recipe.

Preparation Time 30 - 40 minutes
Cooking Time 10 - 15 minutes
Servings 4


Alum 1/8 teaspoon
Sugar 150 grams
Liquid glucose 2 tablespoons
ANANDA GHEE 2 tablespoons
Mixed nuts, chopped 1/4 cup



  • Bring the milk to a boil in a large non-stick kadai on high heat.
  • Add the alum and sugar, and continue to cook, stirring continuously, for about one and a half hours, or till the milk becomes grainy and begins to thicken.
  • Add the glucose and stir well. Add the ghee and cook for a few minutes longer, stirring continuously, till the mixture begins to leave the sides of the kadai.
  • Sprinkle four tablespoons of water and stir. Cook, stirring continuously, till the mixture turns brown.
  • Transfer onto a ten by eight-inch greased tray and tap the tray on the tabletop to spread it evenly. Sprinkle the nuts and leave to set for four to five hours before cutting into squares.


Nutritional Facts
Calories 292
Fat 14.9g
Cholesterol 5mg
Sodium 103mg
Carbohydrate 33g
Proteins 9g



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