P

resenting Ghanshyam Belwal's recipe for Bal Mithai from Uttarakhand.

Makes: 12 to 15 pieces
Ingredients

11/2 kg khoya

500 gm powdered sugar

500 gm sugar crystals

10 gm tartaric acid

cup milk

50 gm khus khus (poppy seeds)

Ghee for greasing

Method
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