lived up to the family’s name. “Appreciation by the White House people means a lot to me,” he said. “Our forefathers will be happy somewhere.”
It was 1912 when wrestler Lala Hans Raj Vig invented this famous sweet as his personal nutritious diet, unaware that at its centenary, it’ll be the delight of everyone, including the high and mighty. “My great grandfather wanted to create a perfect diet for wrestlers,” said Vipin Vig, “That’s how dhodha was born. After a while, people from far off would come here to taste it.”
An exclusive item now placed in the corner of the maker’s office is a 100-year-old box of the inventor, in which he kept his daily earnings. “We have preserved it as our symbol of pride, and the blessings of my great grandfather,” said Vipin Vig.
Taste of success
Besides Kotkapura, the sweet now is made at even Ludhiana and Ghaziabad (Uttar Pradesh), where the Vig family business has spread. The Kotkapura Royal Dhodha House started exporting worldwide seven years ago.
Winning towns and streets
Wherever the family settles, a roundabout or street is named after dhodha. You’ll find both in Pakistan’s Khushab town. “People who bought our old house and shop after we had to leave Pakistan during Partition carry on our profession,” said Vipin Vig. “In Kotkapura also, a roundabout and street are dedicated to the delicacy.
“A hundred years ago, dhodha was a diet for wrestlers,” said Vipin Vig, “but today people don’t have much physical activity so it is our responsibility to look after the health of our customers.” The 1912 version of dhodha contained cashew-nut, almonds, raisin, and apricot, while today, of the original ingredients, only cashew-nut is left. “Customers even ask for sugar-free dhodha,” Vig added.
Everyday, 3,000 litres of milk is used in the preparation of dhodha, and on festivals, the quantity is immeasurable. “We check the sweet for the purity of all raw material, especially milk,” said the managing director of Royal Dhodha House. “We have devices to separate pure milk from the supply coming from farms.”
Eight hours go into making a perfect dhodha.
Royal Dhodha House boils 50 kilograms of milk at one time. Into this boiling milk, it adds its century-old secret recipe and mixes it well.
Cooking temperature is another important factor, and it varies at different stages.The family guards its patent zealously. The secret ingredient is prepared by the family elders at home and passed on to next generations.
It was 1912 when wrestler Lala Hans Raj Vig invented this famous sweet as his personal nutritious diet.
After a while, people from far off would come to him to taste it.
The family has still preserved his 100-year-old cash box into which he put his first daily earnings from his invention.
Wherever the family settled, a roundabout or street was named after dhodha. You’ll find both in Pakistan’s Khushab town.
People who bought its old house and shop in Pakistan after Partition carried on the tradition
The recipe of dhodha remains a secret with the family.