Tag Archives: south Indian sweets

Karupatti Mittai Recipe / Palm Jaggery Candy Recipe / How to make Seerani Mittai – Thoothukudi Special Recipe

Karupatti Mittai Recipe / Palm Jaggery Candy Recipe / How to make Seerani Mittai – Thoothukudi Special Recipe

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…

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Ingredients:

  • 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 –

Preparation:

  • 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.

Thaen Mittai / Honey Candy

Thaen Mittai / Honey Candy

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.

Double Ka Meetha

Double Ka Meetha

Double Ka Meetha is one among the most familiar Hyderabadi Cuisine, which is a must in their weddings and most of the occasions. This is my first try towards Double Ka Meetha, as RAMZAAN special. Let me share the recipe…

For my other dessert recipes, click here.

Double Ka Meetha

Double Ka Meetha

Ingredients:

  • Bread slices – 8 nos
  • Milk – ½ litre
  • Sugar – 8 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Almonds / Badam – 5 nos
  • Pista / Pistachios – 6 nos
  • Saffron – few strands
  • Clarified butter / Ghee – 5 tbsp.

Preparation:

  • Boil 2 to 3 cups of water in a bowl, add in the almonds/badam and pista and cook for few mins or until the skin of the nuts oozes. Remove from fire, bring it room temperature. Remove the skin and keep it aside.
  • Boil the milk in a heavy bottomed sauce pan, add in 5 tbsp of sugar, stir well to get dissolved.
  • Sprinkle cardamom powder and keep cooking the milk in medium flame, until the milk reduces to ¼ th, original portion.
  • Meanwhile, prepare sugar syrup – by boiling water along with sugar, cook until the syrup thickens.
  • Take the bread slices and halve them to triangle shape.
  • Heat a tbsp. of ghee/clarified butter in a pan, add in the bread slices one by one and continue frying on both sides until it turns golden brown or dark brown.
  • Remove from fire, dip the bread slices in the sugar syrup and transfer it to a plate.
  • Finely chop the badam/almonds and pista, keep it aside.
  • Roast cashew nuts and raisins in ghee, until they turn golden brown and keep it aside.
  • Arrange the bread slices as you desire, pour in the milk mixture over the bread.
  • Sprinkle the chopped almonds/badam and pista all over the bread and then sprinkle the fried cashew nuts and raisins with few strands of saffron.

Serve hot or chilled or at room temperature.