Tag Archives: easy diwali recipe

Thaen Mittai / Honey Candy

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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.

CLICK HERE for more Diwali sweets and savories recipe and CLICK HERE for Diwali lunch recipes.

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Thaen Mittai / Honey Candy

Ingredients:

  • 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 –

Preparation:

  • 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.

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Diwali / Deepavali – 2015

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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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Badam (Almond) Halwa

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Badam Halwa is a rich, delicious Indian dessert prepared with the pureed almonds, ghee, sugar and saffron. Whenever my hubby goes to Chennai, he use to get this Badam Halw and my kids love this a lot. As it’s purely made of badam/almonds and ghee, it would be in small quantity but very expensive and so thought of preparing it at home for this Diwali.

Badam/Almond Halwa takes about 30 mins, and yummy, delicious and the aroma is unbeatable. So hereafter I would say no to outside Badam Halwa. Let me share the recipe of Badam Halwa…

Do check out my other Diwali/Deepavali recipes in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/ and do check out my other halwa recipes in this link: https://madraasi.com/recipes/desserts/.

I am taking this to Fiesta Friday #94 hosted by Angie@thenovicegarderner.

Badam (Almond) Halwa

Badam (Almond) Halwa

Ingredients:

  • Badam/Almonds – 2 cups (levelled)
  • Sugar – 2 cups
  • Water – 2 cups
  • Clarified butter/Ghee – 1 ½ cups
  • Milk – 1 cup
  • Saffron – few strands
  • Yellow food colour – a pinch

Making of Badam Halwa –

 

Preparation:

  • Soak almonds for 2 hrs or soak almonds/badam in boiling water for 15 mins.
  • Soak saffron in a tbsp of hot milk for 10 mins.
  • Drain the water and peel off the skin of the almonds/badam, grind it in the mixer with a cup of milk to a coarse or fine paste (as you prefer, I grounded to coarse paste).
  • Grease a tray with a tsp of ghee/clarified butter.
  • In a non-stick vessel, add in sugar and pour the water, let it boil, stir well so that the sugar dissolves well and let it reduces to ¾ of the quantity.
  • Now pour in the ground almond/badam mixture to the kadai, and start stirring it continuously.
  • Add a pinch of yellow food colour to the soaked saffron milk, give a sir and pour it to the badam.
  • Stir well and when it starts thickening, pour in the ghee/clarified butter little by little along the sides of the badam mixture and start stirring it.
  • Badam/almonds keeps on absorbing the ghee/clarified butter as you pour, but at one stage it starts releasing the ghee/clarified butter along the sides and comes to a glassy and rolling consistency.
  • Transfer the badam/almond halwa to the greased tray and level it with a spoon.
  • Sprinkle few strands of saffron and finely chopped almonds/badam over it.

Note: cook on medium flame or low flame once the badam/almond is added to the sugar syrup. Keep on stirring continuously else the halwa will be burnt. Do not reduce the quantity of ghee/clarified butter, else it would become sticky and would be chewy.