Dessert Monsoon Recipes: Know How To Prepare Bal Mithai Fondant
Bal Mithai is both comforting and modern, blending the nutty goodness of ragi with layers of texture and sweetness.
(Recipe By: Chef Ashish Verma)
Rainy days call for indulgence, warmth, and a touch of nostalgia and the Bal Mithai Fondant brings just that to the table. Inspired by the iconic sweet from Uttarakhand, this decadent dessert reimagines tradition through a rich, eggless ragi brownie paired with a luscious dulce de leche Bal Mithai sauce, tangy berry compote, and crunchy popped amaranth.
Rooted in the flavours of the hills, where Bal Mithai is part of every celebration, this fondant is both comforting and modern, blending the nutty goodness of ragi with layers of texture and sweetness. It is a tribute to memories, reworked for today’s palate — healthy yet indulgent, nostalgic yet new. The perfect
pick when monsoon cravings strike.
With every bite, it wraps you in a warm, gooey hug just what gloomy, rain-soaked days demand. The richness of ragi and dulce de leche feels like comfort food for the soul, making it the ultimate rainy day indulgence. There is something about the earthy sweetness and soft warmth that makes it feel tailor-made for the monsoon season. It is no surprise that this has become a crowd favourite people are drawn to desserts that offer both familiarity and novelty. And the best part?
It is surprisingly simple to create, using home-friendly ingredients with a creative spin, making it a wholesome indulgence you will want to come back to all season.
Ashish Verma is the Executive Chef at Masala Synergy, Gurugram
Ingredients
- 70 Gram For Ragi Brownie Fondant: Ragi Flour
- 220 Gram Dark Chocolate
- 190 Gram Unsalted Butter
- 70 Gram Khand (raw sugar)
- 5 Milliliter Vanilla Essence
- 5 Gram Salt
- 35 Gram For Plating And Garnish: Pine Cone Chocolate Chocos
- 25 Gram Berry Compote
- 20 Gram Brownie Crumble
- 10 Gram Dulce de Leche Bal Mithai Sauce
- 20 Gram Popped Amaranth
Cooking Instructions
Melt the chocolate and butter: In a bowl, melt the dark chocolate and unsalted butter over a double boiler until smooth.
Add sugar and vanilla: Mix in the khand (or sugar), vanilla essence, and salt. Stir until well combined
Fold in the ragi flour: Slowly fold in the ragi flour to make a smooth batter.
Bake: Pour the batter into greased moulds or ramekins. Bake at 170°C for about 12–14 minutes until the sides are firm but the centre is still gooey. Let it rest for 5 minutes before demoulding.
Plating the Dish: Place the warm fondant at the centre of the plate.
Spoon some dulce de leche Bal Mithai sauce over the top or to the side.
Add a spoon of berry compote for tanginess.
Sprinkle popped amaranth and brownie crumble for crunch.
Add pine cone chocolate chocos to bring texture and visual interest.
Summary
Monsoon Recipes: Know How To Prepare Bal Mithai Fondant
Bal Mithai is both comforting and modern, blending the nutty goodness of ragi with layers of texture and sweetness.
Ingredients
- 70 Gram For Ragi Brownie Fondant: Ragi Flour
- 220 Gram Dark Chocolate
- 190 Gram Unsalted Butter
- 70 Gram Khand (raw sugar)
- 5 Milliliter Vanilla Essence
- 5 Gram Salt
- 35 Gram For Plating And Garnish: Pine Cone Chocolate Chocos
- 25 Gram Berry Compote
- 20 Gram Brownie Crumble
- 10 Gram Dulce de Leche Bal Mithai Sauce
- 20 Gram Popped Amaranth
Main Procedure
Melt the chocolate and butter: In a bowl, melt the dark chocolate and unsalted butter over a double boiler until smooth.
Add sugar and vanilla: Mix in the khand (or sugar), vanilla essence, and salt. Stir until well combined
Fold in the ragi flour: Slowly fold in the ragi flour to make a smooth batter.
Bake: Pour the batter into greased moulds or ramekins. Bake at 170°C for about 12–14 minutes until the sides are firm but the centre is still gooey. Let it rest for 5 minutes before demoulding.
Plating the Dish: Place the warm fondant at the centre of the plate.
Spoon some dulce de leche Bal Mithai sauce over the top or to the side.
Add a spoon of berry compote for tanginess.
Sprinkle popped amaranth and brownie crumble for crunch.
Add pine cone chocolate chocos to bring texture and visual interest.
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