Directions
Bal Mithai
Note – Makes – 1200 gms approx
Notes – thomas cup jeetne pe Badminton player lakshya sen from almora se PM ne bal methai mangi.
Katarmal mandir ke surya devta ko chadaye jane wala prasad tha.
Kai kehte hain ki ye nepal se aayi,
British
Ingredients
For Sugar Syrup (1 cup sugar = 225 gms)
Sugar (चीनी) – 280 gms/ 1¼ cup approx
Water (पानी) – 300 ml/ 1¼ cup approx
For Khoya Mixture
Ghee (घी) – 2 tbsp
Khoya, grated (खोया) – 1kg/ 8½ cups
Sugar (चीनी) – 110 gms/ ½ cup approx
Sugar Balls (चीनी के गोले) – 1 cup
Steps
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1
Done
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In a kadhai, melt some ghee and add grated khoya. While it's cooking, prepare sugar on the side. Make sure to continuously scrape and stir the khoya to prevent it from burning. When the khoya reaches a light brown color, add granulated sugar and keep stirring for 3-4 minutes. |
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2
Done
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Next, carefully incorporate sugar syrup and cook on low heat until the mixture becomes gooey in texture. To check if it’s ready, spread a small amount of the mixture on a plate. If it firms up and is slightly falling off, then it’s ready. |
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3
Done
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Transfer the mixture into a parchment-lined mould and refrigerate. Once it’s firm, cut it into even rectangle shapes. Finally, press sugar balls against each side, and your authentic baal mithai is ready! |
