Mangalore is decked up with lightings for the Navaratri festival and is looking as beautiful as a bride. Just like Mumbai is popular for Ganesh chaturthi , Bengal for its Durga puja,Mangalore is famous for Dasara. One can hear the beats of the tiger dance all over. To celebrate the occasion I’m sharing a recipe of a sweet called Dodha burfi which is very easy to prepare and tasty. Dodha burfi is a popular Punjabi sweet which is a kind of a fudge. Diwali is also around the corner and this will make a great recipe to celebrate the festivals. The recipe link was passed to me by Santoshi Nayak.
Recipe adapted from : cookclickanddevor.
Khoa – 2 cups
Sugar – 1/2 cup +2 tbsp
Water – 1/4 cup
Ghee – 1 tbsp
Dry fruits – handful, chopped and roasted for garnish
Cardamom powder – pinch
- Heat ghee and roast the grated khoa until slightly brown is colour.
- The color of the depends on the quality of the khoa.
- I could get a light shade only.
- In another pan mix sugar and water together.
- Boil for 5 minutes until it becomes a thick syrup.
- No need to check the string consistency.
- Add in the khoa and keep stirring.
- Keep the mixture on low flame.
- Grease a tin simultaneously.
- Once the mixture thickens,add cardamom powder and mix it.
- Quickly transfer it in the tin.
- Smoothen it with a spoon or spatula or with the bottom of a steel glass.
- Garnish it with dry fruits and slightly press it.
- Make some lines with a sharp knife while the mixture is still warm.
- Make slices once the mixture reaches room temperature.
- Refrigerate it for further use.