5 ingredients that go into making the perfect batch of Dhodha

Dhodha. If there is a sweet that personifies the state of ~~chaos~~ Punjab, it has to be the Dhodha of Kotkapura. The Dhodha has its humble origins in the mind of a ravenous wrestler who had an empty larder & a smorgasboard of sweets left over from the celebrations of his last victory. Today, it is a globally celebrated sweet that jet-sets its way to ‘I-want-my-sugar-with-some-tea-in-it’ Punjabis the world over.

What makes Dhodha so special? Well, first, there’s the convenience. It doesn’t crumble or drip and its super sticky consistency ensures that post-eating ‘muchhaan saaf-ing’ is kept to a bare minimum. Then there’s the longevity. This chunk of heaven can be stored at room temperature for 2 weeks straight & consumed on day 15 with zero fear of it making you sick (instead, it’ll kill you instantly, try it sometime). Also important for anything remotely related to Punjab – is the ease with which it can be smuggled into North America. Readers that have legally migrated to Amreeka & Kanneda would be well versed with the no-milk-sweets rule enforced by the border security agencies. This is where the Dhodha comes into its own. As a milk-based sweet that doesn’t appear milky, it makes shamelessly lying to the official (in 98% Punjabi + 2% English) much easier.

Lastly, but not leastly, the recipe itself. No one really knows exactly what goes into making this Angelina Jolie-esque fudge of goodness. Nothing short of a state secret, it is seemingly guarded more closely than the formula for a little known drink called Coca Cola. And this lack of knowledge thereof, has given rise to a number of urban legends surrounding the ‘Ingredients that go into making the perfect batch of Dhodha.’ Thankfully for the writer (he’s paid per-article & had run out of ideas before the Dhodha thing happened), Punja.Biz had the opportunity to interact with one of the 7.5 people that are entrusted with keeping the recipe a secret. The following 5 ingredients were revealed to us on the condition of anonymity which we promise to respect (the traitor is named Rajnak Singh, 221 Model Gram, Ludhiana 141002).

Last month’s Barfi

Photo credits: Google baba. Contact us to claim your lost child. Better be nice though!

What’s the best way to make an Indian sweet from scratch? Use an already-popular sweet as your primary ingredient. Failproof. The Barfi to be added is left in the open for atleast 27 days & should have a nice insecty consistency. Typically, Barfi that is riddled with common houseflies & needs to be plucked from mid-air is preferred.

Rainbows

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Vibgyor, as it is referred to in the industry, is an optional additive that is reserved for special occasions. Dhodha is typically glossed with a thin layer of rainbows before it is served. In addition to adding a dash of color, it also helps retain the mouldy flavor of the vintage barfi.

Paseena or Sweat

Photo Credits: Satish Krishnamurthy on Flickr

Never wondered what gives the Dhodha its trademark salty aftertaste? We thought this was fairly obvious. Heat + Humans = Perspiration. Considering how hot it gets in most commercial kitchens it isn’t far-fetched to believe that your favorite bite of Dhodha really does contain the sweat essence of your favorite halwai.

Diabetes

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No, really. A typical serving of Dhodha contains 4 Tbsp of Type 2 Diabetes; nearly 72% higher than the recommended daily diabetes consumption limit for most Punjabis. However, as with all food in today’s health-conscious consumer market, a liver-friendly Type-1 Diabetes option is now available at select stores.

Rutherfordium

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Cleverly disguised as the thin layer of foil or varkh, as it is colloquially known; Rutherfordium affords Dhodha its distinct metallic tinge. In earnest, Ernest Rutherford is believed to have been the first to show an ardent interest in acquiring a local production license and setting up multiple Dhodha sweet shops in Cambridge, England. However, the deal fell through primarily because of England’s lack of barfi-perfecting houseflies.The metal used to coat the traditional Indian sweet was widely believed to be leftover scrap metal but was formally renamed Rutherfordium in 1997 in honour of the sweet’s first international potential investor.

Amlee BinAmla

Amlee BinAmla

Amlee was about to write a long profile info here, but then got distracted. Bear with this until he deals with his beer!




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