karupatti mittai recipe /palm jaggery mandaba mittai

Rarest special sweet that are so tasty must not be missed. Simple to make yet delicious filled with juicy syrup inside the crispy fried spirals in each bite. Excellent dessert that our generation kids should definitely taste. This karupatti mittai recipe can be tweaked by adding sugar instead of karuppati or even jaggery can be added to make syrup. If we add sugar to make sugar syrup then the colour remains white. When we add jaggery then the colour will be golden. I got the recipe from the tv show pudhiya thalaimurai sutralam suvaikalam. There is no particular sugar consistency so that

the syrup is well absorbed inside the fried batter and becomes juicy. No need to leave the fried batter in the syrup for long or it may become soggy and soft. The sugar syrup should not be hot it should be warm when we add the fried batter. Karuppati or palm jaggery itself has a

special taste that no other sweet substitute will be equalised to this special relish. Fermenting the batter is much needed for this karupatti mittai recipe. The consistency should not be too thick for the batter it must be like a dosa batter consistency. I have added a pinch of salt for the batter to enhance the sweetness. Do try this special traditional karupatti mittai recipe for sure you will definitely like the taste.

Some more recipes:

karupatti mysore pak / palm jaggery sweet

karupatti paniyaram/ palm jaggery paniyaram recipe

ulunthankali recipe / karuppu ulutham kali /urad dal ulundhu kazhi

karupatti mittai recipe /palm jaggery mandaba mittai

INGREDIENTS:

Idli rice – 1 cup
Urad dal /ulundhu – 1/4 cup
Karupatti vellam/palm jaggery – 2 cups
Sukku thool/Dry ginger powder – 1 tsp
Cardamom powder – 1 tsp
Dash of salt to batter
Oil to fry the batter
Idli dosa batter(fermented) – 1 laddle full(optional)

METHOD:

1.First wash and soak both dal and rice all together for 4 hrs.
2.Then grind it by adding needed water to a batter (batter should be little grainy).
3.Mix with a pinch of salt and let it ferment for 4 hours.

4.The consistency of the batter can be like dosa batter and not thick.
5.Now mix the fermented idli dosa batter to the ground batter mix and keep ready.

6.In a kadai add jaggery with water till immersed.
7.Let it boil to dissolve the jaggery completely then filter again bring to boil.
8.Let it boil for 3-4 minutes and no string consistency is required.switch off the stove then add sukku and cardamom powder stir well and keep.

9.Keep oil in a kadai and in-between pour batter in a bottle squeezer.
10.When oil is hot squeeze into spirals as shown balance the heat so that its cooked well.
11.When golden take out from oil and put it in the warm syrup and leave it for five minutes take out and serve.

karupatti mittai recipe /palm jaggery mandaba mittai

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Total Time 4 hours hrs 40 minutes mins

Course Dessert, Snack, sweet

Cuisine Indian, SouthIndian

Ingredients

  

• Idli rice - 1 cup

• Urad dal /ulundhu - 1/4 cup

• Karupatti vellam/palm jaggery - 2 cups

• Sukku thool/Dry ginger powder - 1 tsp

• Cardamom powder - 1 tsp

• Dash of salt to batter

• Oil to fry the batter

• Idli dosa batter(fermented) - 1 laddle full(optional)

Instructions

 

• First wash and soak both dal and rice all together for 4 hrs.

  2.Then grind it by adding needed water to a batter (batter should be little grainy).

  3.Mix with a pinch of salt and let it ferment for 4 hours.

  4.The consistency of the batter can be like dosa batter and not thick.

  5.Now mix the fermented idli dosa batter to the ground batter mix and keep ready.

  6.In a kadai add jaggery with water till immersed.

  7.Let it boil to dissolve the jaggery completely then filter again bring to boil.

  8.Let it boil for 3-4 minutes and no string consistency is required.switch off the stove then add sukku and cardamom powder stir well and keep.

  9.Keep oil in a kadai and in-between pour batter in a bottle squeezer.

  10.When oil is hot squeeze into spirals as shown balance the heat so that its cooked well.

  11.When golden take out from oil and put it in the warm syrup and leave it for five minutes and take out and serve.
  

Notes

The syrup should be warm when we add the fried batter so that it absorbs the syrup into the batter.
Don’t leave the fried batter for long in the syrup it will become soft and soggy.
Batter consistency is important to get perfect sweet.
Batter should be little grainy while grinding.
Fermenting the batter gives the exact taste and completion to this dish.
If you are fermenting the batter overnight then adding idli dosa batter is not needed.

Keyword dessert,sweet, festive