Rediff reader and food blogger Shailja Tomar sent us this mouth-watering Doda Barfi recipe. What's your favourite Diwali recipe? Tell us!
Doda -- made from milk, dalia and assorted nuts -- traces its origins to Punjab and is a Diwali sweet treat.
Here's the recipe:
- 4 cup milk
- 1 1/2 cup heavy cream
- 1 1/2 cup sugar
- 3 tbsp dalia
- 3 tbsp clarified butter or ghee
- 1 cup crushed cashews
- 1 cup crushed almonds
- 2 tsp cocoa powder (this adds colour, not flavour)
- 2 tbsp sliced pistachios for the garnish
- In a small pan or wok roast the cracked wheat in two tbsp of the ghee over medium heat, till it turns brown. Set aside.
- In a heavy-bottomed pan, over medium high heat the milk, and heavy cream.
- Boil till mixture thickens (takes about 40 minutes), stir occasionally and scrape the milky residue that accumulates on the sides.
- Add roasted cracked wheat and sugar. Mix well.
- Keep cooking for about 20 more minutes, stirring occasionally, scraping the sides.
- Add cocoa powder. Mix well.
- Add 1 tbsp ghee, cashews and almonds.
- Stir continuously till mixtures has become like soft dough and start leaving the sides of the pan and oozes fat. This should take about 15 to 20 minutes.
- Transfer the Doda mixture to a 12-inch plate, shaping it into circle or square, 1/2 inch thick.
- Sprinkle pistachios over Doda and lightly press them in.
- While Doda is still warm, cut them in about one inch square.
- This sweet will stay good for about a week if you store it at room temperature and will stay fresh for two to three months if you refrigerate it.
Image courtesy: Shailja Tomar
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