how to make thaen mittai /then nilavu recipe
how to make thaen mittai /then nilavu recipe
If you are a fan of this thaen mittai then you may be knowing that it’s a usual story for all that it was available at all petty shops. we all have a sweet little memories of those days when we have had craved for this coloured honey sweet comb. Even now many of us will always want the same tasting then mittai now also but it’s not that good nowadays. I mean the thaen mittai what we get at petty shops are not that quality. For this reason I have tried this sweet at home itself and have turned out to be too good. 
It was juicy inside and it tasted awesome. I too have a concern about adding colours to food we cook but some time it becomes exceptional.This thaen mittai badly needs this colour to give its trademark look and feel.The consistency of the syrup is that it’s a sticky thick syrup ,a half string stage. Some make it to single thread stage also but it will form a white layer on the outside which is also quiet tasty. Now enjoy this thaen mittai at the comfort of your home.Lets now see how to make thaen mittai.
how to make thaen mittai /then nilavu recipe
INGREDIENTS:
Idli rice – 1 cup
Whole white urad dal – 1/4 cup
Kesari colour(optional) – as needed
Baking soda – 1/4 tsp
for sugar syrup:
Sugar – 11/4-1/2 cups
Water -1 cup
Lemon juice – 1 tsp
METHOD:
1.Wash and soak rice-dal together for 2-3 hours.
2.Then drain the water sprinkle water and grind it to a thick batter,it should be firm enough to pinch the batter into the oil,the consistency should be like the ulundhu vadai batter.
3.Now after grinding take out in a vessel.
4.Now you can make the syrup by boiling sugar and water till it dissolves(if any impurities filter and bring back to boil).
5.After it dissolves keep the flame low and check till it reaches a half string stage at this stage the sugar will become little thick and it may take 5-6 minutes.
6.Switch off the syrup,add lemon juice and always keep it warm when adding the fried mittai.
7.Add the food colour and baking soda to the batter and beat well.
8.Keep oil for frying in a kadai and when it heats up pinch off the batter into balls into the oil.
9.For that wet your hands each time so that it falls off easily.
10.Heat of the oil should be medium high not too high or low.
11.Fry till crisp,take out in a tissue and add this to sugar syrup.
12.When all the frying is done and the mittai should be in the syrup at least for 15 minutes so that all the syrup is well absorbed.
Ingredients
- Badam - 1 cup
- Sugar - 3/4 cup
- Ghee - 1/4 cup
- Saffron strands - a big pinch
- Milk(boiled) - 1 cup
Instructions
- First soak badam in hot water for minimum one hour then drain then and take the skin out and keep ready.
- Now take this in a mixer jar with saffron and milk.
- Make a paste not too smooth it can be little grainy.
- Keep this ready.
- Heat a pan add this paste and add the washed water from the mixer jar where some badam paste will be there and add sugar along with it and keep on stirring.
- When it starts to boil start adding ghee little at the time.
- At one stage the contents will start leaving the sides and now you can switch off the stove adding the remaining ghee.
- The contents may be little sticky and loose its ok for now as it will tighten when it cools.
For this badam halwa I usually don’t add any cardamom powder. The sugar added can be increased according to the sweet level. If you don’t want this much ghee you can reduce but it will be little dry. No need to add any yellow colour because the colour from the saffron itself gives good colour.
Other Traditional sweets:
sweet puran poli recipe /bobbatlu/paruppu obbattu
tirunelveli wheat halwa recipe /thirunelvali godhumai halwa
mysore pak sweet recipe/how to do soft ghee mysore pa