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.
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.