Bal Mithai

Heat ghee in a heavy-bottomed pan over medium-low heat. Add the khoya (mawa) and cook, stirring continuously, for 15–20 minutes until it turns a deep chocolate-brown colour. This slow roasting is the most critical step — it develops the characteristic caramel-like flavour of Bal Mithai.

The khoya will first become soft and sticky, then gradually dry out and turn brown. Keep stirring to prevent burning at the bottom.

Once the khoya is deep brown and fragrant, remove from heat and allow to cool for 5 minutes.

In a separate small pan, make a sugar syrup: dissolve sugar in water over medium heat and cook until it reaches a one-string consistency (about 110°C). Add cardamom powder.

Pour the sugar syrup over the roasted khoya and mix quickly and thoroughly. The mixture will come together into a fudge-like consistency.

Transfer the mixture to a greased tray or plate and spread it into a layer about 2 cm thick. Allow to cool for 10 minutes until it is firm enough to handle but still slightly warm.

Cut into rectangular or square pieces (about 4 cm x 3 cm).

While still slightly sticky, roll each piece in the white sugar balls (small white candy balls), pressing gently so they adhere to all sides.

Allow to cool completely and set before serving. Store in an airtight container.