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    Home

    Karupatti Mittai Recipe / Cheeni Mittai Recipe / Palm Jaggery Sweets Recipe

    October 8, 2014 By Aarthi 13 Comments

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    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..

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    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..
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    Preparation Time : 15 mins
    Soaking Time : 3 to 4 hours
    Cooking Time : 20 to 25 mins
    Serves : 5 to 6

    Ingredients:
    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
    Method:
    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.

    Pictorial:
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    Measure your dal and rice

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    take them in a bowl and wash well

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    cover with fresh water and let them soak for 3 hours

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    now it has soaked

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    drain them and take it in a blender

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    add very little water and make it into a thick paste

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    take this in a bowl, leave it aside for 30 mins to 1 hour

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    I started making the syrup, take karupatti

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    break them up and take it in a pan

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    add some water

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    mix well. heat till it is melted

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    strain it

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    This takes away the impurities

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    now pour the syrup it into a pan

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    bring it to a boil and cook till it gets little thick and syrupy

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    You have to add cardamom powder and 
    dry ginger powder in this and mix well...
    now put the heat to the very low and keep it warm

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    Now take a piping bag, i used my plastic press

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    You have to use plain round tip, you can take a ziploc bag
     and cut the end off to make a small hole

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    fill it with the batter

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    start practising

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    just go rounds rounds 

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    1 think it is not bad,,

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    pipe it over hot oil

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    fry till it is crispy

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    drain it

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    drop it in the palm jaggery syrup

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    let it soak for 2 to 3 mins, flipping often

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    remove it and serve

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    taste best when hot..
    « Garlic Murukku Recipe / Poondu Murukku Recipe
    Schezwan Noodles Recipe / Veg Schezwan Noodles Recipe »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Anonymous

      at

      well done aarthi

      Reply
    2. Anonymous

      at

      well done,...

      Reply
    3. vikramadevi

      at

      Very nice

      Reply
    4. Anonymous

      at

      aarti...the palm sugar in powdered form available in fab india ok. i mean its ok to buy palm sugar in powdered form
      thanks shalini

      Reply
    5. Aarthi

      at

      @AnonymousYes u can use

      Reply
    6. Suvin Prathab

      at

      Now you can buy Karupatti/Palm Jaggery and Palm Sugar from http://www.pachaa.in or http://www.onlinegrocerychennai.com

      Reply
    7. Anonymous

      at

      Thanks for sharing traditional sweets which is prepared mostly during the pongal

      Reply
    8. swathi

      at

      hi. need we not add salt in the batter? even a pinch?

      Reply
      • Aarthi

        at

        This recipe dont need salt.

        Reply
    9. yuva yamini

      at

      Good post. The benefits that are mentioned in the post is really good and very useful. Also use more natural oils like Pure Coconut Oil in Chennai for the natures strong life.

      Reply
    10. Khunbow

      at

      I like your blog thanks for sharing it have a look at Marachekku Oil In Chennai

      Reply
    11. Sathya Natarajan

      at

      How long does it stay good and how to store it

      Reply
      • Aarthi

        at

        two days max

        Reply

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