Originally reported and written in June 2022, this story has been republished as part of our archival content.

If you have tasted the heavenly combination of milk, sugar and ghee blended into a mouth-watering barfi, you will testify that this is a dish for the likes of Gods and Kings.

It’s a Tuesday morning and I walk into my favourite go-to sweet mart on the curb to buy a pack of jalebis. But I am unable to take my eyes off the multi-coloured delicate squares of milk that lie behind the glass case.

As I add to my order a few of these different varieties of barfi, I am intrigued by how this humble recipe of sweetened milk has a fan following of its own.

To let you in on the origins of the name, it is from the Persian word ‘barf’ which means ‘snow’, and encapsulates the white creamy appearance of the sweet.

Today, these square-shaped delights are one of the most popular mithais of India according to my vendor and history too.

It turns out, it all started with a Punjabi boy who was fussy.

According to legend, Harbans Vig, a wrestler from Punjab was tired of the monotonous ghee and milk that he would have to consume to retain his fitness and strength. As the saying goes, necessity is the mother of invention and so this need for an upgrade in the diet was met with him trying out a recipe of his own in 1912.

So, into the pan went milk, cream, sugar and ghee along with nuts to add the taste. The result was the dodha barfi that was akin to fudge but only way healthier and tastier and of course, satisfied Harbans' cravings.

This sweet would in the years to come achieve its status as a delectable chewy mithai, a favourite among children and adults, and as one of the must-buys on your shopping spree.

The preparation is a tedious affair with hours of stirring awaiting anyone who wishes to prepare it. Once a homogenous consistency is achieved, the mix is set into semi-solid cubes that are then allowed to cool and can be stored for up to two weeks at room........

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