Today I have come with another khoya/mawa based recipe – Dhoda. It is one of the Punjab’s traditional sweet having richness and taste beyond comparison.
Historically, Dhoda is associated with a health conscious wrestler ‘Hans Raj’ living in Khushab, Punjab (Pakistan). He invented it as a tasteful healthy and energy diet. Later on, due to its unique taste, he commercialized his invention.
After Indo-Pak partition, he moved to Kotkpura in India, but presented the recipe of Dhoda to sweet makers of Khushab. With time, this sweet was modified to make it more delicious.
I first had it about 25 years back, when one of my friend brought it from Kotkapura, Punjab. It was so delicious that even after so many years I’m unable to forget it’s taste. When I got married, my sister- in- law brought a home made sweet that resembles Dhoda a lot. That was made by sprouting wheat, then drying and grinding them. Afterwards cooking them in milk to make it Burfi like. Due to so much labor involved in it, I never thought of trying that recipe ( now very shortly I’ll make and post that recipe too).
Normally, Dhoda is made by cooking broken wheat with milk till whole moisture from milk is evaporated and it becomes Burfi like and with the addition of loadful of dry fruits it becomes a sweet that once tasted, can never be forgotten. Since, this week I have selected khoya as my ingredient in Cooking Carnival, so I decided to make dhoda using khoya/mawa. For softening dalia,I soaked it for half an hour and then cooked it. This reduced the time and my labor also… An added advantage ?.
|Khoya ||250 grams|
|Sugar ||½ cup|
|Broken wheat/ dalia||2 tablespoons
|Cashew, almonds||½ cup, chopped finely|
|Cardamom powder||½ teaspoon
|Pistachio ||for garnishing|
- In a pan over medium heat, melt ghee and put dalia into ghee. Fry dalia till it becomes brown in color.
- Add milk and let it cook on low heat till softened.
- To the dalia mixture, add khoya, cream and sugar. Cook it for about 20 minutes.
- Initially it will loosen up but after some time it will start thickening.
- Add cocoa powder, cardamom powder and finely chopped dry fruit. Mix well and continue cooking it till it start leaving the pan and becomes dough like.
- Transfer Dhoda to a greased plate.
- Sprinkle pistachio and cut into desired shape.
- It stays well for more than 15 days, if kept refrigerated.