Haldwani Cuisine - Baal Mithai

Over the years, the sweet has found home in many Kumaoni stories and folklore, arising from the milieu of Kumaon, as evident from the memoirs of noted Hindi writer, Shivani, wherein she reminiscences, the Almora Bazaar, and the lane filled with smells of locally made sweets, and the shop of Jogalal Shah Halwai, who is said to have invented the sweet, made with milk from near by Phalsima village, and then wrapped in sugar dipped posta or Khas khas (Opium poppy) seeds.Although it is unknown weather its ancirnt. Over the years, rapid commercialization, and costing cutting moves lead to local shopkeeper replacing the original khas khas sugar balls, with plain sugar balls, that look like homeopathic pills. Even a recent version, is completely devoid of sugar balls, to suit changing urban and tourist tastes. After, Joga Shah Halwai, Routela brothers - Khem Singh and Mohan Singh made a name for themselves in sweet preparations.

Baal Mithai is made by cooking khoya (evaporated milk cream) with cane sugar, until it becomes dark brown in color, colloquially called "chocolate" for its color resemblance. This is allowed to settle and cool, and cut into cubes which are then garnished with small white sugar balls.

Baal Mithai as long been a specialty of the Almora district, and neighbouring Kumaon Hills, along with another local delicacy, Singhauri, which is another preparation of flavoured khoya, and comes wrapped in oak leaves.

Today, Baal Mithai, has become a delicacy in many neighbouring hill stations, like Ranikhet and Nainital, where an old Shop, in Bara Bazaar still sells, both the traditional and modern versions of Baal Mithai, the latter being, the same brown fudge without the white sugar balls.