Karuppatti Mittai is one of the most famous and authentic sweet in Thoothukudi District (thoothukudi, kovilpatti and sathur). It’s my favorite from childhood, since it resembles the shape of ladder, I use to call it “Yeannipadi Mittai (ladder candy)”. It has been years, I had this sweet, so when I thought of preparing sweets for Diwali this was on my list when I got the recipe.
As I have heard it would be difficult in the making, thought atleast if reach some 75% to the exact taste I would be happy. But it was a wonder when it was perfect, my kids liked it to the core. Also it was vanished in minutes. So hereafter I would say Karuppati Mittai will be prepared very often by me. Let me share the recipe…
- Raw rice / Pacharisi – ¾ cup
- White Lentil / Urad dal / Ulundam paruppu – ¼ cup
- Karuppatti / Palm Jaggery – 300 gm
- Dry ginger (sukku) powder – ¾ tsp
- Cardamom powder – ½ tsp
- Oil for deep frying
Making of Karuppatti Mittai / Palm Jaggery Candy –
- Soak the raw rice and white lentil separately in water for overnight. Drain the water, grind it to a fine paste by sprinkling water. Transfer it to a bowl and let it rest for 15 to 30 mins,
- Meanwhile, prepare palm jaggery syrup – Crush the palm jaggery, add it to a heavy bottomed vessel, pour a cup of water, cook in medium flame and stir until it dissolves.
- Once dissolves, strain the impurities and again cook in medium flame with dry ginger powder and cardamom powder until it reaches syrup consistency.
- Meanwhile oil in a kadai, take a plastic sheet or milk packet, clean it well and make a small hole at the bottom of the packet.
- Fill it with the batter, and start piping it to the oil, when it’s hot.
- Turn the side and cook on both sides, do not over-cook them.
- Remove it from fire and drop it to the palm jaggery syrup, give a gently press, so that it would get soaked well in the syrup.
- Remove it from the syrup, wait until it comes to room temperature.
Stays fresh for 3 days in room temperature.