Dodha Burfi – Punjabi Milk Fudge

I’ve wanted to try a fudge for some time, so when I spotted this Indian dessert: Dodha Burfi – Punjabi Milk Fudge I decided this would be a good place to start.

Adapting a little for what ingredients I can get and making a more reasonable size for two people I get:

  • 500ml  milk
  • 125ml thick cream
  • 200g golden caster sugar
  • 2 tablespoon oatbran (as I can’t find fine crack wheat (dahlia))
  • 1 tablespoon butter
  • 100g ground cashews
  • 100g ground almonds
  • 1 tsp cocoa powder (for colouring, not flavour)
  • flaked almonds for garnishing

Fry the oat bran in the butter until it turns brown.

Bring milk & cream to the boil and simmer for 40 minutes (!) until thick. Actually this got over an hour because a) it didn’t thicken much, and b) I was baking cookies at the same time!

Add oat bran and sugar, and keep heating for another 20 minutes!

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Add cocoa powder and ground nuts and keep mixing until it forms a soft dough that pulls away from the sides of the pan… about 15 minutes!

Transfer to a sling-lined baking tin and sprinkle flaked almonds on, pressing them in.

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Cut into squares and leave to cool to room temperature before eating.

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