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1
Prepare the sugar syrup by boiling the sugar and water together until it reaches a consistent, slightly thick syrup stage.
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2
In a heavy-bottomed pan, heat the ghee and add the grated khoya. Roast the khoya on low to medium heat, stirring continuously to ensure an even, deep brown color without burning it.
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3
Add the sugar to the roasting khoya and continue to cook until the mixture caramelizes and darkens significantly.
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4
Slowly incorporate the prepared sugar syrup into the khoya mixture, stirring constantly to achieve a smooth, fudge-like consistency.
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5
Perform the consistency check by taking a small portion; if it holds its shape when cooled, it is ready.
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6
Transfer the mixture to a greased tray, spread it evenly, and allow it to set completely.
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7
Once set, cut the fudge into uniform cubes.
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8
Finally, coat the cubes generously with sugar balls to get the authentic Bal Mithai finish.
Chef Kunal's Pro Secret Tip
The secret to authentic Bal Mithai lies in the patience of roasting the khoya. Do not rush the process; keep the heat low and stir constantly. The goal is to achieve a deep, dark brown color through slow caramelization, which provides that signature 'chocolatey' depth without using a single drop of cocoa.
