Bal Mithai – Uttarakhand Dessert
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Bal mithai is a delicious, Tasty and Delightful famous sweet of Uttaranchal. It's one of the famous desserts of Uttaranchal cuisine, especially in the region around Almora. It is prepared with evaporated milk and sugar
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Ingredients
- 750 gm Khoya
- 250 gm Sugar grain
- White sugar balls Bal Dana 150 gms (for coating)
- 5 Gree Cardamoms crushed
- 1 tsp Ghee for greasing tray
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Instructions
- Take a heavy bottom pan or a nonstick pan, add khoya and cook it on low fire. Keep stirring continuously with a help of ladle to avoid burning from the bottom.
- Cook khoya till it becomes light golden brown.
- Now mix sugar grains to the mixture and cook until you get the dark chocolate color mixture.
- Add crushed cardamoms and Knead very well.
- In a tray grease melted ghee with help of fingers and remove the mixture.
- Set aside to cool completely. Cut them into the rectangular or squares shape
- Spread bal dana in a tray. Roll the warm mithai in sugar dana completely like shown in the picture.
- Bal mithai is ready to eat. Bal Mithai can be stored in an airtight jar or container for more than a week.
Notes
This Recipe has been shared by Executive Sous Chef Dheeraj Bhandari. Chef Dheeraj is a passionate Indian chef, TV show host, food stylist, blogger. He started his career in 2003 with The Claridges Hotel New Delhi at Abdul kalam road.
He brings over 13 years experience at five-star hotels and luxury ships such as the Eros Intercontinental, Star Cruises, Royal Caribbean cruise liner and Google Gurgaon. Chef Dheeraj Bhandari presently working at MOSAIC HOTEL MUSSOORIE as an Executive Sous chef managed by Tux hospitality Shipra groups of hotels.
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Recipe Nutrition
Calories: 638 kcal | Carbohydrates: 71 g | Protein: 22 g | Fat: 30 g | Saturated Fat: 19 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 8 g | Trans Fat: 0.1 g | Cholesterol: 26 mg | Sodium: 339 mg | Potassium: 10 mg | Fiber: 0.2 g | Sugar: 42 g | Vitamin A: 569 IU | Vitamin C: 2 mg | Calcium: 857 mg | Iron: 0.1 mg
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My favorite mithai