Karupatti Mittai Recipe / Cheeni Mittai Recipe / Palm Jaggery Sweets Recipe

I love this sweet so much. This recipe has been requested from a viewer of mine a long time before. And finally i got a chance to make them few weeks back. I saved this to post as diwali post. I made this when i made my thaen mittai, both of these sweets have same batter. Check out my other potti kadai recipes too..

This sweet is so yummy, a crispy outer layer which is soaked in a healthy palm jaggery syrup which goes into the sweet and when you bite into it, it just drips off..So yum...You can make a sugar syrup instead of jaggery syrup and dip these in that too. But i found this to be healthy and yummy..I hope you will try this out and let me know how it turned out for you..

Preparation Time : 15 mins

Soaking Time : 3 to 4 hours

Cooking Time : 20 to 25 mins

Serves : 5 to 6

Ingredients:

Rice - 1 cup ( I used idli rice)

Whole Urad dal - 1/4 cup

Oil for Deep frying

Karupatti / Palm Jaggery - 2 cup 

Cardamom Powder / Yelakai Podi - 1 tsp

Dry Ginger Powder / Chukku Podi - 1 tsp

Water - 1 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 make the palm jaggery syrup, take palm jaggery and water in a sauce pan. Heat it and Mix it well till the palm jaggery is melted. Strain it and add it back to the pan and boil it for 6 to 8 mins till it gets little thick and syrupy.. Now add in cardamom and dry ginger powder and mix well. You have to keep this syrup warm till you dip the mittai.

Now heat some oil for deep frying.

Take a piping bag with plain round tip, fill it with the dough and make round design over hot oil. Fry till crispy on both sides. Drain this.

Dip this in karupatti syrup for 1 to 2 min on each side.

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)This taste best when hot or warm.

Pictorial:

Measure your dal and rice

take them in a bowl and wash well

cover with fresh water and let them soak for 3 hours

now it has soaked

drain them and take it in a blender

add very little water and make it into a thick paste

take this in a bowl, leave it aside for 30 mins to 1 hour

I started making the syrup, take karupatti

break them up and take it in a pan

add some water

mix well. heat till it is melted

strain it

This takes away the impurities

now pour the syrup it into a pan

bring it to a boil and cook till it gets little thick and syrupy

You have to add cardamom powder and 
dry ginger powder in this and mix well...
now put the heat to the very low and keep it warm

Now take a piping bag, i used my plastic press

You have to use plain round tip, you can take a ziploc bag
 and cut the end off to make a small hole

fill it with the batter

start practising

just go rounds rounds 

1 think it is not bad,,

pipe it over hot oil

fry till it is crispy

drain it

drop it in the palm jaggery syrup

let it soak for 2 to 3 mins, flipping often

remove it and serve

taste best when hot..

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