Thaen Mittai Recipe - How To Make Thaen Mittai
Thaen Mittai Recipe Introduction
Thaen Mittai is a popular confectionary from the Indian subcontinent. As sugarcane grows in a large scale in India, you have a wide range of sweets in India which differ from each other from state to state.
India is well known not only for its heritage and culture but also for food. While talking about food of India, the first thing that comes to or mind is sweets and savouries. There are certain sweets that stand as a trademark of the states, and one such exclusive sweet is this thaen mittai recipe from Tamil Nadu.
Thaen Mittai Recipe Description
Thaen Mittai is small and round in shape with a luscious red colour with silvery dots on the top. Thaen mittai recipe is the sugar grain sediments from the sugar syrup from which it has been dipped. Not only kids even adults are attracted by the thaen mittai's scarlet red colour and its juicy texture inside. On the top the thaen mittai it is crispy and inside it is soft and juicy which makes an wonderful combination.
Popularity of Thaen Mittai Recipe
A few decades ago, thaen mittai was available only in petty shops where school children used to go and buy them after school hours. But now you get it in all departmental stores as people of all age groups would like to relish it. But not all of them are as delicious as the original ones. So it is better to prepare at home as it requires less time and quite easy too. When I tried it for the first time a few years ago, with my mom's assistance it gave me tremendous result. I haven't tasted such an awesome, hot and fresh thaen mittai in my life before. I wish that everyone enjoy the luscious syrupy candy-coated little sweet ball by trying out this simple recipe, with the available ingredients at home.
Ingredients Required For Making Thaen Mittai Recipe
How To Make Thaen Mittai Recipe :
To make Thaen Mittai, take the boiled rice and urad dhal in a bowl and clean and soak them in water for a few hours.
After 2-3 hours, drain the water and put it in a blender and make a thick smooth paste out of it.
Let it be partially smooth in order to get the exact texture.
Sprinkle water if necessary while grinding.
Transfer it to a bowl and just add a pinch of food colouring agent and cardamom powder to it and mix well.
Now you will get a red paste out of it.
Besides, make the arrangements for sugar syrup.
Place a pan in the stove and keep it in high flame.
Add the measured quantity of sugar and water to it and boil it till the sugar melts.
At this juncture, adjust the flame to medium mode and let the syrup get thickened a little.
Let the consistency of the syrup be that of the sugar syrup we make for gulab jamun.
Neither should it be too thick nor should be too thin.
You will get the right consistency in a few minutes (approximately 5-10 mins).
you take the pan out of the stove and keep it aside.
Let it cool for a few minutes. The sugar syrup is ready now.
Place a broad 'kadai' in the stove and pour enough oil for deep frying.
Let it get heated in high flame.
Once it is heated, adjust it into medium flame.
Now you take the thick batter prepared already and make small balls out of it and put it in the hot oil.
Let it fry till the red colour becomes dark and shiny.
It will take 4-5 minutes to become crispy all over.
Take the balls out and place it over a plate covered with a paper towel and switch off the stove.
Let the excess oil get absorbed by the paper towel.
After 5 minutes, just put all these balls into the sugar syrup prepared already.
Let it soak for a few minutes ( 2-3minutes approximately).
Take it out immediately after 2-3 minutes so as to retain the crispiness of the Thaen Mittai and spread it over a plate so that it can become dry.
Things To Remember For Making Thaen Mittai Recipe :
- Choose a quality branded food colour from the departmental store for making thaen mittai recipe.
While preparing the batter be mindful about the thickness of it. Sprinkle water only if necessary.
While frying the balls, have a bowl of water by your side so that you can dip your hands if it gets too sticky.
Deep fry the balls until it is completely crispy all over because it should not get soggy when it is dipped into the sugar syrup.
It has a shelf life for about 5-7 days so you can put it in an air tight container and store it.
Ingredients
Directions
To make Thaen Mittai, take the boiled rice and urad dhal in a bowl and clean and soak them in water for a few hours.
After 2-3 hours, drain the water and put it in a blender and make a thick smooth paste out of it.
Let it be partially smooth in order to get the exact texture.
Sprinkle water if necessary while grinding.
Transfer it to a bowl and just add a pinch of food colouring agent and cardamom powder to it and mix well.
Now you will get a red paste out of it.
Besides, make the arrangements for sugar syrup.
Place a pan in the stove and keep it in high flame.
Add the measured quantity of sugar and water to it and boil it till the sugar melts.
At this juncture, adjust the flame to medium mode and let the syrup get thickened a little.
Let the consistency of the syrup be that of the sugar syrup we make for gulab jamun.
Neither should it be too thick nor should be too thin.
You will get the right consistency in a few minutes (approximately 5-10 mins).
you take the pan out of the stove and keep it aside.
Let it cool for a few minutes. The sugar syrup is ready now.
Place a broad 'kadai' in the stove and pour enough oil for deep frying.
Let it get heated in high flame.
Once it is heated, adjust it into medium flame.
Now you take the thick batter prepared already and make small balls out of it and put it in the hot oil.
Let it fry till the red colour becomes dark and shiny.
It will take 4-5 minutes to become crispy all over.
Take the balls out and place it over a plate covered with a paper towel and switch off the stove.
Let the excess oil get absorbed by the paper towel.
After 5 minutes, just put all these balls into the sugar syrup prepared already.
Let it soak for a few minutes ( 2-3minutes approximately).
Take it out immediately after 2-3 minutes so as to retain the crispiness of the Thaen Mittai and spread it over a plate so that it can become dry.
