If you are an 80's & 90's kid, the name of this dish itself will make your mouth water and bring and joy once you start eating it 😋 And of course, beautiful memories during those times are priceless. I still remember our corner street shop (Raja Kadai - Raja is the name of the shop & Kadai - Shop) had this Thaen Mittai in a big glass bottle and whenever I get 5 or 10 paisa from my parents I just run and get the mittai and share with my brother and sister. I studied in R.C. Middle School, Woraiyur, and during the interval period the kids will run to the shop where the aunty placed all the candies and other savories on a big foldable cot (that is the shop), and the kids will spread there like a swarm of bees. I never knew that making this Thaen Mittai is that easy until I saw cooking videos, and I could not resist myself by making this delicious and beautiful memory loaded sweet. Make this wonderful Thaen Mittai / Sugar Candy and enjoy sharing your beautiful memories with your kids and let them get the drop of happiness that you got when eating this. Have fun and enjoy making this! 😍
VIDEO
STEP BY STEP THAEN MITTAI:
INGREDIENTS:
Fresh Idli Batter - 1 Cup
Sugar - 2 Cups
Red Food Color - 1/4 tsp
Baking Soda - 1/4 tsp
Water - 3/4 Cup
Oil - for deep frying
HOW TO MAKE:
Take idli batter in a bowl, add baking soda and red food color.
Mix evenly without any lumps. Do not add water. The batter consistency should be thicker like bonda batter.
In a pan add sugar, water and start making a syrup. Bring to boil and stir often.
When it reach one string consistency turn off the stove or keep in very low flame. Or transfer to a bowl in which the balls can spread evenly in the syrup.
Heat oil in a kadai and drop a tbsp of batter in the hot oil. Drop one by one and do not overcrowded. Fry till crispy and golden brown.
Remove from the oil and place on the paper towel to remove excess oil.
Put the fried ball in the sugar syrup and follow the same process to finish the batter. Spread the balls and stir often to get coat the balls evenly in the syrup.
Soak them for 20 to 30 minutes. After 30 minutes you can see the balls absorbed syrup well.
Take out the sugar coated balls to another tray / plate. Allow to cool down completely. Once it cooled and dried you can see the balls crystalized outside 😋
Store in an airtight container and enjoy it for a week 😋😋
TIPS:
If you do not have idli batter, no worries! Soak a cup of idli rice and 1/4 cup of urad dal together. Grind to a idli batter consistency along with very little salt. Use immediately or keep refrigerated. Need not to be fermented.
When making idli batter before keep for fermenting take needed batter for making this thaen mittai and keep refrigerated.
When sugar syrup reach one string consistency add a tsp of lemon water, it helps sugar not crystalized immediately.
Keep sugar syrup hot so the balls get soak even and quickly.
Start making syrup atleast 5 to 10 minutes before frying so both frying and coating the balls will happen in the same time.
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