28 states: How to make Uttarakhand's Bal Mithai
Loved the recipes from India's 28 states?
Here's one more delicious recipe: Uttarakhand's Bal Mithai.
Karnataka's Pandi Curry
Punjab's Makki Ki Roti and Sarson Ka Saag
Odisha's Chhena Poda
West Bengal's Daab Chingri
Bihar's Litti Chokha
Madhya Pradesh's Bhutte ka Kees
Kerala's Irachi Ishtu
Gujarat's special Khandvi
Masor Tenga, Assam's fish curry recipe
Andhra special Gongura Pachadi
Presenting Ghanshyam Belwal's recipe for Bal Mithai from Uttarakhand.
Makes: 12 to 15 pieces
- 11/2 kg khoya
- 500 gm powdered sugar
- 500 gm sugar crystals
- 10 gm tartaric acid
- ½ cup milk
- 50 gm khus khus (poppy seeds)
- Ghee for greasing
For the sugar syrup
In a heavy-bottomed pan mix sugar (crystals) and tartaric acid with a litre of water. Bring it to a boil on medium flame.
After the sugar dissolves, add a little milk to the syrup. A scum will be formed on the surface. Remove it with the help of a spoon.
Boil the syrup and keep checking the consistency. The syrup should be of three-thread consistency. Divide it into two portions.
For the chocolate coloured barfi
Mix the khoya and powdered sugar with half of the syrup in a pan and keep stirring till it is of a rich chocolaty colour.
Grease a tray with ghee and spread the mixture on it. When it is cool and set, cut into pieces.
For the bal dana (white balls)
Heat the remaining sugar syrup in a pan and put the khus khus seeds in it, till they are coated with the syrup. Using a strainer remove the seeds and put them on a plate. Repeat the process a few times.
Roll the cut brown burfi pieces on the plate so that they get coated with the sweetened khus khus.
As told to Rukmani Sah
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Image: Bal Mithai
Photographs: vkumar/ Creative Commons