Karupatti Mittai Recipe

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Karupatti Mittai Recipe (Cheeni mittai recipe)

I love this sweet so much. This recipe has been requested from a viewer of mine a long time before. And finally i got a chance to make them few weeks back. I saved this to post as diwali post. I made this when i made my thaen mittai, both of these sweets have same batter. Check out my other potti kadai recipes too.

About Karupatti Mittai Recipe

This sweet is so yummy, a crispy outer layer which is soaked in a healthy palm jaggery syrup which goes into the sweet and when you bite into it, it just drips off. So yum.

You can make a sugar syrup instead of jaggery syrup and dip these in that too. But i found this to be healthy and yummy. I hope you will try this out and let me know how it turned out for you.

Ingredients for Karupatti Mittai Recipe (cheeni mittai recipe)

• Rice - 1 cup ( I used idli rice)
• Whole Urad dal - ¼ cup
• Oil for Deep frying
• Karupatti / Palm Jaggery - 2 cup 
• Cardamom Powder / Yelakai Podi - 1 tsp
• Dry Ginger Powder / Chukku Podi - 1 tsp
• Water - 1 cup

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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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Karupatti Mittai Recipe | Cheeni Mittai Recipe

Karupatti Mittai Recipe with step by step pictures. This Cheeni Mittai Recipe is a traditional recipe made with Rice and karupatti.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Soaking time: 4 hours hours

Total Time: 4 hours hours 40 minutes minutes

Servings: 6 servings

Calories: 138kcal

Ingredients

• ▢ 1 cup Rice I used idli rice
• ▢ ¼ cup Whole Urad dal
• ▢ Oil for Deep frying
• ▢ 2 cup Karupatti / Palm Jaggery
• ▢ 1 tsp Cardamom Powder / Yelakai Podi
• ▢ 1 tsp Dry Ginger Powder / Chukku Podi
• ▢ 1 cup Water

Instructions

• ▢
  Take rice and dal in a bowl. wash it well, soak them in water for 3 hours. Drain them and add it to a blender, add very little water at a time and make it into a thick smooth paste. It doesn't have to be very smooth, the rice will remain little grainy, that is not a issue.
• ▢
  Now make the palm jaggery syrup, take palm jaggery and water in a sauce pan. Heat it and Mix it well till the palm jaggery is melted. Strain it and add it back to the pan and boil it for 6 to 8 mins till it gets little thick and syrupy.. Now add in cardamom and dry ginger powder and mix well. You have to keep this syrup warm till you dip the mittai.
• ▢
  Now heat some oil for deep frying.
• ▢
  Take a piping bag with plain round tip, fill it with the dough and make round design over hot oil. Fry till crispy on both sides. Drain this.
• ▢
  Dip this in karupatti syrup for 1 to 2 min on each side.
• ▢
  Drain it and serve.

Notes

1)The batter should be thick, so add very little water while grinding.
2)When frying you have to fry till the outer crust gets crispy. So it stays crispy even when soaked in syrup.
3)Leave it only 2 mins in syrup. It will absorb it quickly.
4)This taste best when hot or warm.

Nutrition

Serving: 1servings | Calories: 138kcal | Carbohydrates: 29g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 35mg | Fiber: 2g | Sugar: 0.04g | Vitamin A: 0.4IU | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 1mg

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Karupatti Mittai Recipe step by step picture

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Measure your dal and rice