Bal Mithai

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

Method:

• 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.

Note:

• Bal mithai can be stored, in air tight container, for a week.

If you have any queries regarding the Bal Mithai recipe, please leave a comment