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