The Indo-Pak Dessert Dhoda Barfi Was Once Supposed To Be An Energy Bar
- Mehak Vohra
Updated : January 20, 2022 05:01 IST
Nothing beats a soft and dense piece of dhoda, here’s a great recipe to try this weekend.
With a gooey and soft texture and complex tastes of cinnamon and cardamom, the dhoda is easily one of the most delectable barfis out there.
The Dhoda, unlike other Indian desserts, isn't very old and has been around since only 1912. It originated in Pakistan in the city of Khushab. Almost all shops in the region sell the Dhoda and claim themselves as the original creator. However, a popular legend does say that the Dhoda was made as an old-age energy bar for wrestler Lala Hans Raj Vig.
And the thing is, despite its great taste, it’s really underrated. In our bid to change that, we have a great recipe for you to try.
1 cup of sugar
2 litres of milk
1/8 tsp of alum
2 tbsp of corn syrup
2 tbsp of ghee
1/3 cup of mixed chopped pistachios, cashews, almonds
- In the lodge saucepan, add the milk and bring to a boil.
- Add the alum and sugar and continue to cook while whisking constantly. Continue stirring for close to half an hour or until the milk it’s about to thicken.
- Mix in the corn syrup and continue whisking. Add the ghee and cook a little longer. Scrap the pan, prevent sticking and continue stirring.
- Pour in some water and the sugar and continue mixing.
- Once dissolved, pour the mixture into a square baking sheet. Sprinkle over the nuts.
- Let it sit for 4-5 hours and then cut into squares.
Pro Tip: Experiment with different types of nuts. You can also toast them in the oven at 180 degrees celsius for 10-15 minutes to elevate the nuttiness of the dhoda.