Doda Barfi
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A traditional Indian sweet, specially prepared on Diwali.
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Ingredients
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Instructions
- In a small pan roast the cracked wheat(daliya) 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.
Notes
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Recipe Nutrition
Calories: 1247 kcal | Carbohydrates: 108 g | Protein: 25 g | Fat: 85 g | Saturated Fat: 36 g | Polyunsaturated Fat: 10 g | Monounsaturated Fat: 33 g | Trans Fat: 0.01 g | Cholesterol: 159 mg | Sodium: 123 mg | Potassium: 982 mg | Fiber: 6 g | Sugar: 93 g | Vitamin A: 1723 IU | Vitamin C: 1 mg | Calcium: 474 mg | Iron: 4 mg
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