How to make Dhoda Recipe - One of Punjab’s traditional mithai, dhoda’s richness is symbolic of the verdant land of milk and honey.

This recipe is from the book Mithai.

Main Ingredients : Sugar ( चीनी ) , Milk ( दूध )

Cuisine : Punjabi

Course : Mithais

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Dhoda

Hindi: cheeni
Ever imagined what life would be without some meetha? The gulab jamuns, barfis, pedas, laddoos, modaks, halwas…you can say let the sugar substitutes rule but not everything is possible with substitutes! One of oldest flavourings and condiments used by mankind, this ingredient is an instant provider of energy. Also available in various types, sugar is either derived from sugarcane or beetroot.

For more recipes related to Dhoda checkout Gujiya , Sakhar Bhaat . You can also find more Mithais recipes like Dry Fruit Laddoo, Churme Meve Ke Laddoo, Gundar No Sandho, Lacchedar Barfi. Or try out these recipes from Punjabi Cuisine like Wheat And Sprouted Moong Raita, Kadai Gobhi Methi Palak, Palak Phulka, Chicken Keema Pakora.

Dhoda Recipe Card

Dhoda
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Prep Time : 21-25 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Dhoda

  • Sugar 150 grams

  • Milk 2 litres

  • Alum 1/8 teaspoon

  • Liquid glucose 2 tablespoons

  • Ghee 2 tablespoons

  • Mixed nuts chopped 1/4 cup

Method

Step 1

Bring the milk to a boil in a large non-stick kadai on high heat. Add the alum and sugar, and continue to cook, stirring continuously, for about one and a half hours, or till the milk becomes grainy and begins to thicken.

Step 2

Add the glucose and stir well. Add the ghee and cook for a few minutes longer, stirring continuously, till the mixture begins to leave the sides of the kadai.

Step 3

Sprinkle four tablespoons of water and stir. Cook, stirring continuously, till the mixture turns brown. Transfer onto a ten by eight-inch greased tray and tap the tray on the tabletop to spread it evenly.

Step 4

Sprinkle the nuts and leave to set for four to five hours before cutting into squares.

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