Cuisine : Doda Barfi: Punjab’s Traditional Grainy Delight - how to prepare

 



One of the most loved traditional sweets from Punjab, Doda Barfi is known for its rich taste and distinctive grainy texture. Unlike many other sweets, this delicacy does not rely on regular wheat flour. Instead, its unique flavour comes from sprouted wheat, which gives it a rustic taste and a slightly coarse consistency. With a little effort, you can recreate this authentic sweet at home and enjoy a texture just like the ones sold in sweet shops.

Ingredients

1 cup sprouted wheat

2 litres milk

1½ cups sugar or jaggery

1½ cups desi ghee

2–3 tablespoons curd

1 tablespoon cocoa powder

Cashews, pistachios or other nuts (as required)

1 teaspoon cardamom powder

Method

The key to making perfect Doda Barfi lies in preparing the wheat properly. First, soak whole wheat and allow it to sprout. Once sprouted, dry the grains and grind them lightly in a mixer. The mixture should not become a fine flour; instead, it should remain coarse and grainy, similar to dalia.

Next, heat about two litres of milk in a heavy-bottomed pan. Once the milk begins to boil, add the crushed sprouted wheat and cook on medium heat, stirring continuously until the milk reduces to less than half.

To achieve the signature grainy texture of Doda Barfi, add a small amount of sour curd. The curd will not fully curdle the milk but will create tiny granules, which are the hallmark of this sweet.

After that, mix in 1½ cups sugar or jaggery along with one tablespoon cocoa powder to give the barfi its characteristic colour. Continue cooking until the mixture thickens. Then add about half a cup of desi ghee. As the ghee melts, the mixture will start leaving the sides of the pan, enhancing both flavour and texture.

Finally, add cardamom powder and chopped nuts such as cashews, almonds and pistachios. Stir well, spread the mixture onto a greased tray, allow it to set slightly, and cut into pieces.

Your homemade Doda Barfi, rich, aromatic and deliciously grainy, is ready to serve. 

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