Almora Special Bal Mithai
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Bal Mithai is a famous traditional sweet from Almora, Uttarakhand, made of roasted milk solids (khoya) cooked to a deep caramel-brown fudge. Cut into rectangular blocks and coated with crunchy white sugar balls, this chewy and rich sweet offers a unique texture that resembles chocolate fudge but is made entirely of milk and sugar.
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🍳 Cooking Flow
Slow-roast grated khoya in ghee until it begins to turn golden. → Prepare a simple sugar syrup in a separate pan. → Add sugar to the roasting khoya to caramelize it to a deep brown, then mix in the sugar syrup. → Thicken the mixture, pour into a lined square mold, and let it cool at room temperature. → Cut the set fudge into rectangular blocks and roll them in white sugar balls to coat.
Cooking Steps
Brief Cooking Order
Slow-roast grated khoya in ghee until it begins to turn golden. → Prepare a simple sugar syrup in a separate pan. → Add sugar to the roasting khoya to caramelize it to a deep brown, then mix in the sugar syrup. → Thicken the mixture, pour into a lined square mold, and let it cool at room temperature. → Cut the set fudge into rectangular blocks and roll them in white sugar balls to coat.
Introduction
Bal Mithai is a famous traditional sweet from Almora, Uttarakhand, made of roasted milk solids (khoya) cooked to a deep caramel-brown fudge. Cut into rectangular blocks and coated with crunchy white sugar balls, this chewy and rich sweet offers a unique texture that resembles chocolate fudge but is made entirely of milk and sugar.
Step 1
Heat a wok (preferably iron kadai) over medium-low heat, add ghee, and add the grated khoya.
Step 2
Continuously stir and roast the khoya on low heat, scraping the bottom of the wok to prevent sticking or burning.
Step 3
In a separate saucepan, combine 280 gms of sugar and 300 ml of water. Bring to a boil until the sugar dissolves completely to make a thin syrup, then turn off the heat.
Step 4
Continue roasting the khoya on low heat as it melts and slowly thickens.
Step 5
Once the khoya turns light golden-brown, add 110 gms of sugar directly into it. Mix and roast for 3-4 minutes to allow the sugar to caramelize, giving the khoya a deep brown color and sticky texture.
Ingredients List
Important Notes
Using an iron wok (kadai) is highly recommended as it distributes heat well and helps achieve the traditional dark brown color of Bal Mithai.
Do not refrigerate the fudge to set or store it, as cold temperatures will make the sweet too hard and lose its signature chewy texture.
The plain version of this sweet (without sugar balls) is locally referred to as 'Chocolate' because of its deep color and fudgy bite.
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