Bal Mithai
Ingredients:
Fresh Khoya / Mawa - 500g
Cocoa powder - 3 tbsp
Clarified butter / Ghee - 2 tbsp
Sugar powder - 1/2 cup
For sugar syrup,
Sugar - 2 tablespoon & 4 tablespoon water.
Coloured sugar balls - 4 tbsp
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| Shred the unsweetened khoya |
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| In a heavy bottom pan melt a tablespoon of ghee. |
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| Saute the shredded khoya over medium flame. |
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| Add cocoa powder |
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| Mix well and cook. |
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| Add the powdered sugar. Mix well. |
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| Grease a plate and keep it ready. |
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| When the mixture leaves the sides of the pan, switch off the flame. |
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| Transfer to the plate and flatten using a knife. Allow it to settle and cool. Cut into cubes. |
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| In a pan add sugar and water and bring it to boil. |
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| Let it form a thick syrup. Transfer to a bowl. |
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| Dip the cubes into the sugar syrup and then coat uniformly with the coloured balls. |
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| Arrange all the Bal Mithai on a plate and it is ready to be served. |
My Notes:
Bal Mithai,the delicacy, is native of Uttarhand, the Northern part of India. It is a popular local dish there.
In the original recipe, dry roasted poppy seeds were used to coat the mithai. It is replaced by the colourful sugar beads in this modern world. You can try either. The poppy seeds has its own flavour and the Mithai as a whole is not too sweet.
But this colourful bites is definitely going to be a hit at your kid's birthday party. Go for it!😀
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