Bal Mithai: Bal Mithai is a brown chocolate-like fudge, made with roasted khoya, coated with white sugar balls, and is a popular sweet from the Himalayan state of Uttarakhand in India, especially regions around Almora.
Ingredients (serves 20-25):
- 1 1/2 kg khoya
- 500 gms powdered sugar
- 250 gms sugar crystals
- 10 gms tartaric acid
- 1/2 cup milk
- Ghee for greasing
- White sugar balls (sprinkles), for rolling
- Water, as required
- In a heavy-bottomed pan mix sugar (crystals) and tartaric acid with a 150 ml of water.
- Bring it to a boil on medium flame.
- Add the milk to the syrup.
- A scum will start forming on the surface of the boiling sugar syrup.
- Remove the scum with the help of a spoon.
- Boil the sugar syrup and keep checking the consistency.
- The syrup should be of three-thread consistency.
- Roast the khoya, till brown in color, in a frying pan.
- Mix the roasted khoya with powdered sugar and half of the syrup in a pan.
- Stir continuously, till a uniform mixture is formed
- Grease a tray with ghee and spread the mixture on it.
- When the mixture is cooled to the room temperature and set, cut into pieces.
- Roll the cut brown burfi pieces on the plate so that they get coated with the sweetened khus khus.
- Roll the cut bal mithai pieces in the sugar balls, so that they coat evenly.
- Bal mithai is ready to be served.
- Bal mithai can be stored, in air tight container, for a week.
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