Sanjeev Kapoor

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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.

Preparation Time : 21-25 minutes

Cooking time : 31-40 minutes

Servings : 4


Main Ingredients

Sugar, Milk





Level Of Cooking



  • Sugar
    150 grams
  • Milk
    2 litres
  • Alum
    1/8 teaspoon
  • Liquid glucose
    2 tablespoons
  • Ghee
    2 tablespoons
  • Mixed nuts chopped
    1/4 cup


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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