Dodha / Indian Milk Fudge with Cracked Wheat ….


Dodha is a very traditional sweet from state of Punjab , made using milk and cracked wheat . It is best described as an Indian fudge , made with milk, sugar, and nuts.

Historically the delightful Dhodha is associated with a wrestler Hans Raj who invented it as healthy and energy diet. Legend goes that in 1912, He hit upon the sweet stuff while experimenting in his kitchen. But unlike many other energy diets, Dhodha was full of taste, so he decided to sell it on commercial basis.

This Recipe will make around 20 pieces of Dodha …


4 cup milk
1-1/2 cup heavy cream
2 cup sugar ( I used 1 1/2 cups as we don’t like it that sweet )
3 tablespoon fine crack wheat (dahlia)
2 tablespoon clarified butter (ghee)
1 cup crushed cashews (kaju)
1 cup crushed almonds (badam)
2 teaspoons coco powder ( I am using coco powder for not giving the flavor of chocolate but to give the dark brown color traditional Dodha Burfi has)
2 tablespoons sliced pistachios for garnishing


In a small pan stir fry crack wheat with clarified butter / ghee 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 the milk build up.
Add crack wheat and sugar mix well and keep cooking for about 20 more minutes and stirring occasionally and clean the sides to avoid the milk build up.
Add coco powder mix well, 1 tbs ghee , cashews and almonds stir continuously till milk has become like soft dough and start leaving the sides of the pan and you can see the butter leaving from the side This should take about 15 to 20 minutes.
Transfer the Dodha to 12 inch plate shaping it into circle ,square or rectangle in about Ā½ inch thick.
Sprinkle the pistachios over Dodha and lightly press them in.
While Dodha is still warm cut them in about one inch square.

Dodha is ready to serve .
This sweet will stay good for about a week at room temperature or refrigerate for 2-3 months.



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