Whether it’s a festive season or a domestic event. A Bengali meal is incomplete without sweets. But the fear of adulteration of sweets in the market has recently kept the health conscious awake. Looking for nutrition without compromising on taste? The best alternative would be the traditional ‘Doda Barfi’ of Punjab. But not ordinary wheat, the taste of this special sweet depends on sprouted wheat. With a little effort, you can make store-bought grainy doda barfi at home.

What will it take?

1 cup sprouted wheat

2 liters of milk

1.5 cups of sugar/molasses

1.5 cups of desi ghee

2-3 spoons of curd

1 tablespoon of cocoa powder

Cashews, pistachios etc. as required

1 teaspoon cardamom powder

How to make?

The main trick of making this sweet is hidden in the preparation of wheat. Dry wheat should be soaked and germinated first. Then dry the sprouted wheat and break it in half in a mixer. Remember, it should not be as fine as flour. Rather grainy like Dalia. After that, a couple of liters of milk should be boiled in a heavy container. When the milk boils, add the wheat mixture to it and stir continuously on medium heat until the milk reduces to half.

A little sour curd is required to bring out the special grainy texture of doda barfi. Adding curd will not curdle the milk completely, but will form small grains which are the real charm of this dessert. Then mix one and a half cups of sugar or molasses and one spoon of cocoa powder for color. When the mixture thickens, pour half a cup of desi ghee. When ghee is added, the mixture will come out of the pan. The taste will be unique. At the very end, stir in cardamom powder and crushed cashews, almonds and pistachios.

When the whole mixture is seen to be bubbling, switch off the gas and spread it evenly in a greased dish. Spread some more dry fruit slices on top and press lightly. Doda Barfi will be set if left to cool for four to five hours. Then cut into squares or barfi as you like and serve. As nutritious as this sprouted wheat dessert is, every bite will give you the traditional taste of a connoisseur’s hand.