Most of us have a memory of a food that takes us back to our childhood days. Those memories have a very profound impact…. brings back a sense of cozy feeling! Today I am sharing one of my favorite childhood candy that I used enjoy a lot..”Thaen Mittai” or sugar candy that then used to cost about 5 paise was the most enjoyed candy during 70’s & 80’s. Myself and my sister would always stop on our way home from school in one of those potti kadai / tea kadai shops to hog on these spending all our very little pocket money! The other day we both were talking about those beautiful memories and I was like craving too bad…. almost had a “nostalgic attack” 😳 where can i get that kind of candy living abroad 🙄 with no option, decided to make it myself.
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|Rice (I’ve used idli rice)||1/2 cup|
|Whole Urad dal (skinned)||2 tablespoons|
|Sugar||1 cup (for syrup)|
|Water||1/2 cup (for sugar syrup)|
|Sugar||1/4 cup (for rolling)|
|Water||2 tablespoons (for grinding batter)|
|Food color (orange red)||1 generous pinch|
|Salt||1/2 a pinch|
|Baking powder||1/8 teaspoon|
Soak rice and urad dal in enough water for 4 hours. Then drain all water and grind with few grain of salt and 3 tablespoons water. Blend well to make a smooth paste.
Grind to a smooth paste using 2 tablespoons water, just to make your mixer run. The batter may be a little grainy even after grinding which is perfectly fine. Add in food color (I’ve used orange red color) and baking powder at this stage and mix well.
Now heat sugar and water in pan over medium heat. The sugar will first melt completely and then start to boil vigorously. Keep it boiling for about 4 to 5 minutes, we don’t need any string consistency but just a sticky feel. Switch off immediately and remove and keep it separate. Heat oil in a kadai and keep the syrup ready right next to it.
When the oil reaches the right temperature to fry, wet your hands with little water and scoop some of the batter and pinch a little into the oil. Deep frying until the outer layer becomes crispy… (maintain medium low flame when frying) and then remove from oil.
Immediately drop them in the syrup to soak. Repeat the process for the rest of batter until you finish all of it. Le them soak for 20 minutes, keep room for each one of them to soak well. Stir to coat them evenly with the sugar syrup. Also spread sugar in a plate and keep it ready.
Once the candy drinks the sugar syrup, carefully remove the place them in a plate to cool completely. Then roll them in the sugar to coat all over. Enjoy!
Make about 40 to 50 mini sugar candies.
Recipe source – Tried from Sreethnath recipes