Bal Mithai
An authentic dessert recipe from Uttarakhand, India
Cook Time
60 mins
Servings
4 servings
Difficulty
HardCategory
DessertIngredients
For 4 servings
400g Khoya (mawa)
120g Sugar
30ml Ghee
60g White sugar balls (sugar coated poppy seeds / white ball candy)
3g Cardamom powder
50ml Water
6 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Heat ghee in a heavy-bottomed pan over medium-low heat. Add the khoya (mawa) and cook, stirring continuously, for 15–20 minutes until it turns a deep chocolate-brown colour. This slow roasting is the most critical step — it develops the characteristic caramel-like flavour of Bal Mithai.
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The khoya will first become soft and sticky, then gradually dry out and turn brown. Keep stirring to prevent burning at the bottom.
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Once the khoya is deep brown and fragrant, remove from heat and allow to cool for 5 minutes.
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In a separate small pan, make a sugar syrup: dissolve sugar in water over medium heat and cook until it reaches a one-string consistency (about 110°C). Add cardamom powder.
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Pour the sugar syrup over the roasted khoya and mix quickly and thoroughly. The mixture will come together into a fudge-like consistency.
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Transfer the mixture to a greased tray or plate and spread it into a layer about 2 cm thick. Allow to cool for 10 minutes until it is firm enough to handle but still slightly warm.
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Cut into rectangular or square pieces (about 4 cm x 3 cm).
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While still slightly sticky, roll each piece in the white sugar balls (small white candy balls), pressing gently so they adhere to all sides.
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Allow to cool completely and set before serving. Store in an airtight container.
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Chef's Tips
Slow-roasting the khoya to a deep brown is what gives Bal Mithai its unique, caramelised flavour — don't rush this step or use high heat.
The white sugar balls (small white candy balls) are the signature coating of Bal Mithai and are available at Indian sweet shops.
Bal Mithai is the most famous sweet of Kumaon (Uttarakhand) and is a must-buy souvenir from Almora.
Use full-fat, fresh khoya for the best results — packaged khoya can be used but may have a slightly different texture.
About This Dish
Bal Mithai is a traditional dessert dish from Uttarakhand, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Slow-roasting the khoya to a deep brown is what gives Bal Mithai its unique, caramelised flavour — don't rush this step or use high heat. - The white sugar balls (small white candy balls) are the signature coating of Bal Mithai and are available at Indian sweet shops. - Bal Mithai is the most famous sweet of Kumaon (Uttarakhand) and is a must-buy souvenir from Almora. - Use full-fat, fresh khoya for the best results — packaged khoya can be used but may have a slightly different texture.
Category
Dessert
Cook Time
60 mins
Servings
4 servings
Difficulty
Hard