ThaenMittai Recipe/தேன்மிட்டாய்/Honey Candy/Sugar Balls – How to make ThaenMittai with step by step photos

Hello friends,

I am so happy to share with you all “Thaen Mittai/ தேன்மிட்டாய்” which will surely bring back our nostalgic memories of our childhood as my 700^th post. Though the name of this lovely little cute balls is “thaen mittai” it does not involve honey in it, it is just that the balls are crispy on the outside and juicy syrup on the inside which is like the honey dripping out and taste scrumptious. Whenever I see “thaen mittai” in the shop /potti kadai the first thing I remember is, me and my friends sharing and eating the thaen mittai after school. I just love it to the core, even now when I see it in the shop I buy it and my kids also love them. I know most of all the 90’s kids love “thaen mittai”.  Usually the Thaen mittai is made by adding red food color, so I have done two versions one by adding color and other with out color. Do try out this tempting “thaen mittai” and post your comments here. Thank you all friends, followers, bloggers and reader for supporting me all through the years. Please keep supporting and visiting Priyasvirundhu as usual for more and more delicious recipes from my kitchen. Meanwhile do check out interesting Sweets/Snacks here.

Here’s how to make “Thaen Mittai/ தேன்மிட்டாய்” with step by step photos...

Ingredients

Idli Rice	1 cup
UlluthmParuppu/Urad Dal	¼ cup
Sugar	2 cups
Water	1 cup
Lemon Juice	¼ tsp
Caradamom Powder/Elachi Powder	One pinch
Orange Food Color	As needed
Baking Powder	¼ tsp
Oil	To fry
Sugar	3 tbsp for coating the mittai

Preparation Time: 10 minutes [with 3-4 hours for soaking]

Cooking Time: 40 minutes                                   Cuisine: Tamil Nadu

Makes: app. 65-70 balls                                        Course: Sweets

Note: Usually the Thaen mittai is made by adding red food color, so I have done two versions one by adding color and other with out color.

Method

Wash and soak the rice and urad dal together for about 3-4 hours.

After 4 hours, drain the water and grind it into a smooth paste using very little water. The batter should be a thick and smooth paste.

Remove the batter into a bowl. Add baking powder and mix really well.

I made two types of Thaenmittai one with food color and another without color. So I separated the batter into two halves.

In one half of the batter add food color and mix well.

To make Syrup

Meanwhile, make the syrup by adding 2 cups of sugar to 1 cup of water in a pan.

Heat and mix well till the sugar is melted and bring it to boil. Boil for about 5 minutes. The syrup will become little sticky, at this time add cardamom powder and switch off the stove.

Finally add the lemon juice and stir so that the syrup does not crystalize.

Frying Thaen Mittai

Heat oil in kadai for frying. Take tiny portions of the batter and drop it into hot oil. I used a small spoon to make tiny balls or you can use fingers as well to make the balls.

Within few seconds the tiny balls will rise to the top. Fry them until they turn crispy and all the ‘shh’ sound has stopped.

Remove the fried balls from the oil  and drain it on paper towel. Add it immediately to the sugar syrup and let it soak for about 5-10 minutes.

I left the thaenmittai in the syrup until it could take no more, remove them and add the next cooked batch.

After the balls have soaked, remove them and transfer them to a plate.

Similarly make tiny balls with rest of the batter and fry them in the oil and add it to the syrup and remove them to a bowl.

To make it even more tasty and yummy, take sugar in a plate. Roll each thaenmittai in the sugar and store them in glass jars for about 3-4 days.

These are the pictures of Thaen mittai that I made wth out adding color.

Thaen Mittai without Color

Tada !!!super tempting ThaenMittaiis ready to be enjoyed.

Thank you all for visiting my space, please come back again for more traditional and authentic recipes from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…