Have you ever heard of Bal Mithai? It is a delicious sweet from the hills of Uttarakhand that looks like chocolate but tastes even better. Khoya, cane sugar, and poppy seeds make bal mithai, and you can easily make it at home with a few ingredients. This blog post will show you how to make this traditional fudge at home with a simple and fun recipe. I will also share some tips and variations for the recipe, and some interesting facts and stories about this sweet. So, let’s get started!
Introduction
Bal mithai is a type of fudge that originated in the Kumaon region of Uttarakhand, a state in northern India. It has a dark brown colour and a chewy texture, and people usually cut it into small cubes or cylinders. It is one of the most popular sweets in Uttarakhand, and people often serve it on festivals, weddings, or other occasions.
The history and origin of Bal Mithai are quite fascinating. According to a popular legend, it was invented by a halwai (sweet maker) named Lala Joga Singh in the 19th century in Almora, a town in Kumaon. He experimented with khoya and sugar and created a new sweet that resembled chocolate. He named it bal mithai, which means “children’s sweet” in Hindi because it was loved by children. It soon became famous in the region and beyond, and many other halwais started making it with their own variations.
The Benefits of Making Bal Mithai at Home
Bal mithai is a simple but delicious dessert that can be made at home with few ingredients. You don’t need any special equipment or skills to make it, and you can enjoy it anytime you want. Making bal mithai at home also has some benefits, such as:
- You can control the quality and quantity of the ingredients
- You can customize the flavour and texture of the fudge
- You can save money and time by avoiding buying from shops or online
- You can have fun and satisfaction by making your own sweet
The Ingredients and Method for Making Bal Mithai at Home
To make bal mithai at home, you will need the following ingredients:
- Khoya: 500 grams
- Cane sugar: 250 grams
- Granulated sugar: 100 grams
- Poppy seeds: 50 grams
Khoya is the main ingredient of bal mithai. It is made by boiling milk until it reduces to a thick mass of milk solids. You can buy khoya from a dairy shop or make it at home by simmering milk for a few hours. Khoya should be fresh, soft, and moist, and it should have a creamy white colour. Avoid khoya that is dry, hard, or discoloured.
Cane sugar is another important ingredient of bal mithai. It is made from sugarcane juice that is boiled and crystallized. Cane sugar has a light brown colour and a distinct flavour that gives bal mithai its characteristic taste. You can buy cane sugar from a grocery store or online. Cane sugar should be clean, dry, and free from impurities.
Granulated sugar is used to coat the fudge with poppy seeds. It is made from refined sugar that is ground into fine crystals. Granulated sugar has a white colour and a sweet taste that complements the poppy seeds. You can buy granulated sugar from any store or online. Granulated sugar should be uniform in size and shape, and free from moisture.
Poppy seeds are used to decorate the fudge and give it a crunchy texture. They are obtained from the dried pods of the poppy plant. Poppy seeds have a greyish-black colour and a nutty flavour that enhances the flavour of bal mithai. You can buy poppy seeds from a spice shop or online. Poppy seeds should be fresh, clean, and free from dirt or insects.
To make bal mithai at home, follow these steps:
- Roast the khoya: Take a large non-stick pan and heat it over medium flame. Add the khoya and roast it for about 15 minutes, stirring continuously. The khoya will melt and turn golden brown in colour.
- Add the cane sugar: Reduce the flame to low and add the cane sugar to the roasted khoya. Mix well and cook for another 10 minutes, stirring occasionally. The mixture will become thick and glossy.
- Shape the fudge: Grease a tray or plate with some ghee (clarified butter) or oil. Transfer the khoya-sugar mixture to the tray and spread it evenly with a spatula or knife. Let it cool slightly and then cut into small cubes or cylinders.
- Coat with poppy seeds: Take a shallow plate and spread the granulated sugar on it. Take another plate and spread the poppy seeds on it. Roll each piece of fudge in the sugar and then in the poppy seeds, pressing gently to make them stick. Arrange the coated pieces on a serving plate or store them in an airtight container.
- Enjoy your bal mithai: Your homemade fudge is ready to eat. You can enjoy it as a snack or dessert, or serve it to your guests or family on special occasions.
Some Tips and Variations for Making Bal Mithai
Here are some tips and variations for making bal mithai at home:
- You can adjust the amount of sugar according to your taste and preference. You can also use jaggery (unrefined sugar) instead of cane sugar for a more rustic flavour.
- You can add some cardamom powder, nutmeg powder, or saffron to the khoya-sugar mixture for a more aromatic and flavorful fudge.
- You can use different nuts or seeds instead of poppy seeds for coating the fudge, such as almonds, pistachios, sesame seeds, or coconut flakes.
- You can store the bal mithai in an airtight container at room temperature for up to a week, or in the refrigerator for up to a month.
Some Interesting Facts and Stories about Bal Mithai
Here are some interesting facts and stories about bal mithai that you might not know:
- People also call it “chocolate barfi” or “chocolate burfi” because it resembles chocolate bars or burfis (another type of Indian fudge).
- People often compare it to dodha barfi, another sweet from Punjab that people make with milk, sugar, and nuts. However, dodha barfi has a lighter colour and a softer texture than bal mithai.
- People sometimes confuse bal mithai with singori, another sweet from Uttarakhand that people make with khoya, sugar, and coconut, and wrap in maalu leaves (a type of wild leaf). Singori has a green colour and a floral aroma due to the leaves.
- It is considered a speciality of Almora, where it is sold in many shops and stalls. Some of the famous shops that sell bal mithai are Khim Singh Mohan Singh Rautela, Radhey Shyam Prem Chand Rautela, Lala Joga Singh Rautela, and Lala Bheem Singh Rautela.
- People often gift or exchange bal mithai as a token of love, friendship, or gratitude among themselves in Uttarakhand. They also offer it to gods and goddesses as a prasad (sacred offering) during festivals or ceremonies.
You can learn how to make bal mithai from Kunal Kapur, a famous chef and food writer who has a YouTube channel where he shares his recipes and tips. He shows you how to make bal mithai with khoya, sugar, and poppy seeds in a simple and easy way. He also explains the history and origin of this sweet and how it is different from other fudges. You can watch his video by clicking on this link: Click Here 🧑🍳👈👈👈
Final Words
Bal mithai is a traditional sweet from Uttarakhand that is easy and fun to make at home. It is made with khoya, cane sugar, and poppy seeds, and it has a delicious taste and texture. You can make this fudge at home with few ingredients and simple steps, and enjoy its benefits and satisfaction.
I hope you liked this blog post and learned how to make bal mithai at home. We knew this recipe from my grandmother, who used to make it for me when I was a child. I still love bal mithai and make it often for myself and my friends. It always reminds me of the beautiful hills and valleys of Uttarakhand, where I grew up.
If you have any comments, feedback, or questions, please leave them below. I would love to hear from you and answer your queries. You can also share your own stories or experiences related to bal mithai or other sweets from Uttarakhand.
Thank you for reading this blog post and happy cooking! 😊