This is one of my favorites . I would Iove to see them arranged as rings at the shops. This sweet is very famous in south most part of tamilnadu. Whenever we go to my dad’s native place, we would pack a bunch of this brown colored Mittai. I just love its juicy texture. I was searching for its recipe and finally when I talked to my dad regarding this sweet, He had given me some steps in making this one. I just followed the same and made them very perfect like the store bought ones.
- Karuppati/Palm Jaggery - 300 grams
- Sugar – 100 grams
- Rice flour – 2 tbsp ( optional to adjust the batter consistency)
- Rice - 1 cup
- Urad dhal – ¼ cup
- Cardamom – 2
- Sukku/ Dry ginger – bite sized
- Oil - to deep fry
- Soak rice and urad dhal together in a large bowl for 3 hours at least.
- Grind it to a smooth paste and set aside.
- Add rice flour to this ground paste to adjust the consistency
- Powder the palm jaggery and sukku and cardamom seperately and mix them together.
- To make the jaggery syrup, In a wide bowl add sugar and powdered palm jiggery and fill the water to cover this mixture.
- Bring it to boil to get the single string consistency and switch off the stove.
- Strain the impurities and set aside. Keep the syrup little warm till the end of the process.
- Now take a wide bottomed frying pan and add oil upto ¾ inch.
- Place the batter in a squeeze bottle and slowly make a chain of rounds like the one shown here
- Deep fry on both the sides and drain the excess oil.
- Now put this fried mittai in the sweet syrup for 2 mins and remove the mittai from syrup and keep them in air tight container.
My 2 cents
- you can use replace sugar with jaggery also. I just observed adding sugar makes the right consistency.
- Do not avoid sukku and cardamom. This will give a nice flavour and taste.
- Add the rice flour only to adjust consistency. If you add more rice flour, then the mittai will become dark easily.