Bal Mithai

Name: Bal Mithai
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Kumaoni
Ingredients: 500 g khoya (mawa); 150 g Sugar; 50 ml Water; 100 g white sugar balls (kesariya balls); 1 tbsp Ghee; 0.5 tsp green cardamom powder

A signature Kumaoni sweet from Almora made by slow-roasting khoya to a deep brown fudge and rolling it in crisp white sugar balls.

🇮🇳India· Uttarakhand

Prep: 20 min
Cook: 45 min
Total: 65 min
Servings: 8
Difficulty: Hard
Calories: 260 kcal

Ingredients

0 of 6 gathered

Servings

Equipment

•Heavy kadhai
•Wooden spatula

Nutrition

Per serving, approximate

Calories: 260 kcal
fat: 13 g
carbs: 28 g
fibre: 0 g
protein: 7 g
calories: 260 kcal

Instructions

1
Heat a heavy kadhai (deep pan) on low flame. Add the crumbled khoya (dried milk solids).
2
Cook the khoya slowly and stir constantly for 25–30 minutes until it turns a deep golden brown.
3
In a separate pan, dissolve the sugar in water. Cook until a drop stretches into a single thread between your fingers.
4
Take the pan off the heat. Add the sugar syrup to the roasted khoya and mix thoroughly.
5
Stir in cardamom powder and ghee (clarified butter). Mix until you get a firm, soft dough-like texture.
6
Grease a tray with ghee. Spread the mixture evenly to about 2 cm thickness.
7
Let it cool slightly until it is firm enough to handle but still warm.
8
Cut the mixture into small square or diamond pieces.
9
Roll each piece in white sugar balls while still slightly warm and sticky until fully coated.
10
Let the pieces cool completely and set before serving or storing.

Chef's tips

Roast the khoya on very low heat and be patient, as rushing this step produces a burnt or grainy sweet. The mixture must still be warm when rolling in sugar balls so they stick properly.