Baal sweets wrapped in white grains taste amazing. The specialty of Bal Mithai found in the mountains, especially in Almora, is that people prepare it from home-made khoya only. It does not spoil for about 1 month. It is called Baal Mithai because of the sugar balls on it (called Baal Dana). It is believed that this sweet started being made in Almora in the 19th century.
Bal sweets prepared from roasted mawa are slightly sticky and have caramel taste. This is its specialty. If sugar balls are not coated on it then it looks exactly like chocolate. It is quite popular in Kumaon division of Uttarakhand. So let’s see the recipe of Baal Mithai told by Chef Kunal Kapoor. Recipe.
- hair sweets
- Preparation time-5 minutes
- Cooking time-25 minutes
- Serving-8
Ingredients of Bal Mithai
For syrup (1 cup sugar/225 grams), sugar-280 grams/about 1 fourth cup, water-300 ml/about 1 fourth cup.
For khoya mixture
Ghee-2 tbsp, grated khoya-1 kg 8-1/2 cups, sugar- 110 grams/about 1/2 cup, sugar balls- 1 cup.
How to make Baal Mithai?
- First of all, put 1 to 2 spoons of desi ghee in a thick bottom iron pan and melt it.
- Put the grated khoya in a medium hot pan and then cook it while stirring.
- Khoya has to be roasted slowly on low flame until it turns into a nice caramel color (brown).
- On the other hand, keep water boiling in the pan and add sugar in it and cook until the sugar dissolves completely.
- As the khoya roasts, it separates from the pan. Keep stirring it continuously so that it does not stick to the bottom.
Bal Mitahi Recipe
- When the khoya is roasted well and its color becomes golden, add sugar to it and then let it become caramel.
- As the sugar melts, it will also darken the color of the khoya and this adds stickiness to the sweet.
- When khoya and sugar melt, add prepared syrup to it and mix well with a ladle.
- Khoya has to be cooked with syrup until it becomes a very thick mixture.
- Spread butter paper in a container and then grease it with a little desi grease so that the sweets do not stick.
- Now put the mixture in the mold and tap it lightly on the table so that air pockets come out and the texture becomes uniform.
- You have to let this sweet set at normal room temperature for 1 to 2 hours. Just let it cool completely.
- When the sweet is set, remove the butter paper and cut it lengthwise into equal pieces.
- The final step is to coat all the sweet pieces thoroughly with sugar balls.
Also read: Hot winds, strong sunlight… the body will remain naturally cool in the scorching heat, prepare and eat this gum katira porridge.
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