Thaen Mittai is one such sweet which makes everyone go drooling once you start eating it. It is found in all the condiments shop in Tamil Nadu. I could remember munching Thaen mittai in my childhood days. It would be more soft, very sweet and every bite squeezes out the sugar syrup. Recently got connected to one of my childhood friend whose mom make all these sweets, just like that got recipe from her. Give a try and nourish your childhood in this Diwali.
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Thaen Mittai / Honey Candy
- White Lentils / Urad dal / Ulundam paruppu – ¼ cup
- Idly Rice or Raw Rice – ¾ cup
- Red Food Color – ¼ tsp
- Cooking soda – a pinch
- Sugar – 2 cups
- Water – 1 cup (for sugar syrup)
- Salt – a pinch
Making of Thaen Mittai / Honey Candy –
- Soak rice and lentil together in a bowl for almost 4 to 5 hrs.
- Drain the water, grind it to fine paste by sprinkling little water (only when the batter gets struck).
- Grind it to a fine paste and transfer it to a bowl.
- Add red food color, cooking soda, pinch of salt and mix this well with your hands, cover and let it rest for 10 to 15 mins.
- Meanwhile take 2 cups of sugar and a cup water in a heavy bottomed vessel, stir well until the sugar gets dissolved.
- Cook in medium flame, until the syrup becomes sticky and not to a string consistency.
- Heat oil in a kadai, take a small spoon, coat it well in the oil, and start scooping in the batter with the spoon.
- Cook in medium flame, turn and cook on both sides. Drain the oil and remove it from fire.
- Immediately drop it gently to the sugar syrup, roll and soak it in the syrup.
- Once it’s soaked well, remove it and transfer it to a plate.
Serve, once it reaches room temperature. Stays fresh for a week once stored in room temperature.
Corn Flour Halwa is a very easy, simple and ready in minute’s halwa, compared to all the other halwa’s. Corn Halwa is prepared in many color by adding food color, like green, yellow, orange or red. Corn Flour Halwa has a glassy appearance, which melts in mouth with delicious taste and little crunchiness of Cashew nuts induced in the halwa. Let me share the recipe…
Taking it to Fiesta Friday #140 hosted by Angie@thenovicegarderner.
For more Diwali / Deepavali recipes, CLICK HERE and for more Dessert recipes, CLICK HERE.
Corn Flour Halwa / Bombay Halwa / Karachi Halwa
- Corn Flour – 1 cup
- Sugar – 1 ½ cup
- Water – 1 cup + 1 ½ cups
- Ghee / Clarified butter – 2 tbsp
- Cardamom powder – ½ tsp
- Cashew nuts – 15 nos (broken into pieces)
- Food Color (red) – ¼ tsp
Making of Corn Flour Halwa / Bombay Halwa / Karachi Halwa –
- Take corn flour and food color in a wide mouth bowl, pour 1 ½ cups of water, mix well, so that the corn flour dissolves well in water and make sure no lumps are formed.
- Meanwhile, take sugar in a heavy bottom pan or kadai, pour 1 cup of water, and mix well until the sugar dissolved.
- Cook in medium flame, until it thickens (not sugar syrup consistency, before reaching sugar syrup consistency).
- Pour the corn flour water, keep on stirring otherwise lumps would be formed.
- Cook in medium flame, meanwhile heat ghee/clarified butter in a kadai, add the cashew nuts and fry them until they turn golden brown in color.
- Pour the roasted cashew nuts and ghee to the corn flour, mix well, until it comes to the halwa consistency.
- Grease a tray with a tsp of ghee/clarified butter and transfer the halwa to the tray, spread it evenly with the backside of the spoon, sprinkle cardamom powder and let it rest for 10 mins.
- Now gently slice the halwa into equal shapes.
Serve hot or at room temperature.
Diwali / Deepavali – 2015
Diwali / Deepavali – 2015
Deepavali celebration at our home, clicks during pooja. Let me list out the dishes and click on the name of the food for recipe link:
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