Dhoda burfi |How to make dhoda burfi |Dhoda burfi Recipe|Manufacturing of Dhoda sweet

                                           Dhoda Burfi

Dhoda Burfi

Dhoda is very famous traditional sweet dish and  indian people like very much ,most of time it is one of top sweet in marriage party or any other function, due to delicious taste and attractive colour it is top selling and consumable sweet in india. it is made from milk ,sugar,samnak ,atta,Ghee and dry fruits

                                                Manufacturing of Dhoda 

We will discuss all manufacturing process in two step 1st step will discuss about brownish or Dhoda base preparation and in 2nd step how to make dhoda burfi from brownish or dhoda base

Dhoda special

Step-1

Ingredients(8 kg yield):-Atta sakti bhog-1.3 kg

                                         Samanak -150 gm

                                         Sugar-2.5 kg

                                         Milk powder-650 gm

                                         Ghee-400 gm

                                         Buffalo milk-6 kg 

Dhoda base is sami finished items and for bulk processing it required due to urgent order and reduce processing time of dhoda burfi, Brownish can easily survive  to long time under frozen condition

Procedure:-First of all we take milk ,sugar,atta,samnak in kettle or kadhahi and mix properly on bhathi and boil it at low flame at 1 hours 100 °c

After 1 hours we mix ghee and roast for next one hours continuously when colour will obtained brown and make garnished surface and lost most of water content then it have to remove from bhathi and product put on a tyay or parat for cooling purpose

Dhoda Process

After cooling this semi finished product is called brownish or dhoda base

   Step-2

In second step we will repairer final  product dhoda burfi so for manufacturing of dhoda burfi we required following items

Ingredients(10 kg yield):-    Ghee-600 gm

                          Kaju 4 pc-500gm

                          Elaichi Powder -600 gm

                          Coconut sliced-600 gm

                          Glucose liquid 150gm

                          Brownish or dhoda base-8 kg

                          Pista slice-100 gm

                          Badam slice-50gm

                          Kaju slice-100gm

Procedure:-Now first of all we take brownish and put on kettle and roast with ghee

After roasting 10 minutes add dry fruits kaju,coconut slice Elaichi powder and mix properly 

Now add some glucose liquid and ghee then roast again 2 to 5 minutes

Dhoda manufacturing

Now it have to put on tray and spared  hold 6 to 10 hours at room temperature

After proper  cooling it have to cut with cutter or knife

Now Garnishing with badam and pista slice or only kaju slice

Then it is ready to serve or packaging

Note-Moisture -15%

Self life-1 month

Weight of pieces-25 to 30 gm

Cooking temperature-100°c

For increase self life  use-Calcium proponent and potassium sorbet

 (2:2)gm