Kalimpong Lollipop (Pack of 3)

Traditional production for Kalimpong lollipops starts by boiling milk down with sugar in a large wok, eventually resulting in rich brown condensed milk

The origins of “Kalimpong lollipops” trace back decades to a Swiss Jesuit. In the 1950s, Father Andreas Butty, then 35, was a missionary attempting to spread Christianity in Tibet. But when he was denied entry and stopped at a pass near Kalimpong, he decided to stay.

“Besides teaching English, Father Butty was skilled in farming and animal husbandry, so instead of returning back to his country he set up the Swiss Welfare Dairy,” said Elias Rai, whose father worked in the dairy. Father Butty’s goal, he adds, was to support a cash-strapped missionary orphanage.