Bal Mithai
Veg
Almora's most iconic sweet — a dense, dark-brown fudge made by slow-cooking khoya (reduced milk solids) with sugar until deeply caramelised, then rolled in tiny white sugar balls (golis). The result is a uniquely bittersweet confection with a roasted, toffee-like depth unlike any other Indian sweet. Every sweet shop on Almora's famous Lal Bazaar sells their own recipe, fiercely guarded.
Cuisines
Kumaoni
Best for
Snacks
Dessert
Recipe
Prep: 15 min
Cook: 60 min
Total: 75 min
2-3 servings
Ingredients
| 1 liter | full cream milk |
| 1 cup | sugar |
| 1 tablespoon | ghee |
| 1 cup | khoya (mawa) |
| 1/2 cup | sugar balls (boora) |
Instructions
- 1 In a heavy-bottomed pan, bring the milk to a boil over medium heat.
- 2 Reduce the heat to low and continue to simmer the milk, stirring continuously, until it thickens and reduces to about one-third of its original volume.
- 3 Add the ghee to the thickened milk and mix well.
- 4 Gradually add the sugar and continue to stir until the mixture becomes thick and leaves the sides of the pan.
- 5 Add the khoya to the mixture and stir until everything is well combined and the mixture is smooth.
- 6 Remove the pan from heat and let the mixture cool slightly.
- 7 Grease a small plate or tray with ghee and pour the mixture onto it, spreading it evenly.
- 8 Allow the mixture to cool completely and set.
- 9 Once set, cut the mixture into small squares or rectangles.
- 10 Roll each piece in sugar balls (boora) to coat them evenly.
- 11 Let the Bal Mithai rest for a few hours to allow the sugar balls to adhere properly before serving.
Tips
Ensure you stir the milk continuously to prevent it from burning or sticking to the bottom of the pan.