Thaen Mittai Recipe / How to Make Thaen Mittai


Thaen Mittai..This takes back to my childhood days..Where every evening right after the school ends, i will be running to the near by potti kadai to get this yummy mittai..When i just bite into it, the thaen(honey, actually the sugar syrup) just ooze from the sweet and just drizzle all over my lips. OMG it is such a pleasure. But
nowadays it is really hard to find this, even though if we find it, it never taste the same.

Check out my other potti kadai recipes too..


My viewers have been asking this recipe for a while now. I searched online to get a idea about how this is made, but no luck. There are only few blogs having this recipe and that too is made with maida / all purpose flour. I am sure that this is not made with that. So i thought of using my very own brain and create a recipe and give it a try. When i tried it, i filled the plate with this. I asked hubby to buy me thaen mittai. He bought and came, i placed it near by, and it kind of looked the same. I asked him to taste it. He tried both and told me that, this one taste way better than that. you know which one he told, it is mine..He popped many into his mouth and said it is divine and you nailed it.. I was so excited..



I was so happy that i made the traditional recipe, a recipe which is favorite of many and it turned out to be brilliant. I hope you will give this a try and let me know how it turned out..


Preparation Time : 5 mins
Soaking Time : 3 to 4 hours
Cooking Time : 25 to 30 mins
Makes : 35 to 40 balls

Ingredients:

Rice - 1 cup ( I used idli rice)
Whole Urad dal - 1/4 cup
Orange Red Food Colouring as needed
Oil for Deep frying
Sugar - 1 cup
Water - 1/4 cup

Method:

Take rice and dal in a bowl. wash it well, soak them in water for 3 hours. Drain them and add it to a blender, add very little water at a time and make it into a thick smooth paste. It doesn't have to be very smooth, the rice will remain little grainy, that is not a issue. 

Now add some food colouring to it and mix well. The batter should be thick.

Now make the sugar syrup, take sugar and water in a sauce pan. Heat it and Mix it well till the sugar is melted and bring it to boil. Boil it for 5 mins. By which time it will get little syrupy and thick.

Now heat some oil for deep frying.

Dip your fingers in some water, take small portion of the batter and drop in hot oil, fry till crispy and golden. It will take around 3 to 4 mins. Once the outer crust turns very crispy., drain it.

Now dip the fried sweet in sugar syrup and soak it for 2 mins.

Drain it and serve.

Notes:

1)The batter should be thick, so add very little water while grinding.
2)When frying you have to fry till the outer crust gets crispy. So it stays crispy even when soaked in syrup.
3)Leave it only 2 mins in syrup. It will absorb it quickly.
4)You can store this in a air tight container for 2 to 3 days.

Pictorial:
Measure your rice and urad dal

Take them in a bowl and wash well

now soak them in water

I let it soak for 3 hours

Take the soaked drained rice and dal in a blender

add little water at a time and make it into a
thick smooth paste..

Dont add too much water, the consistency
should be thick

Now lets give this the real look

add some food colouring

mix well and adjust the colour till you get the real look

Now lets make the sugar syrup, take sugar in a pan

add in some water

Heat it up

Mix it so the sugar is melted and it boils

once it gets little thick and syrupy, put it on very
low heat to keep the syrup warm

Now heat oil for deep frying

dip your fingers in some water

take a small portion from the mix

drop in hot oil

you have to fry this till the outer gets nice and
crispy and crunchy

it will take around 3 to 4 mins

Now drain it

This is how it should looks, the outer crust
should be crispy and crunchy

Now drop this in the hot syrup..leave it for 2 mins

drain it

TA DA...

Enjoy it..

The outer will be crusty and interior will be syrupy

This always makes me nostalgic..

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