Muttai Mittai also known as egg sweet or egg burfi is a well known sweet made with milk, sugar, ghee and eggs. It is popular in the Muslim community most famous in Villupuram district. Traditionally this sweet is prepared for weddings and festivals. Villupuram Muttai Mittai has gained worldwide attention thanks to the viral popularity of Syed Sweets, whose authentic version has introduced this Tamil delicacy to this new generation of food lovers. In this blog post, learn how to make authentic muttai mittai recipe easily with step by step instructions.
Muttai Mittai Recipe
Last week, we went on a short family staycation to Tenkasi. After spending the morning exploring the beautiful villages around the area, we stopped for lunch at the world-famous Border Parotta Kadai.
The food was absolutely amazing! We ordered a little bit of everything. Parottas, chicken biryani, nattu kozhi pichu potta fry, and kaadai fry(their speciality). Everything was so delicious that we left with our tummies completely full and happy.
My First Taste of Muttai Mittai
Just a few shops away, we spotted a branch of Madurai Jigarthanda and decided to stop for dessert. Along with jigarthanda, they had a shelf filled with traditional sweets. Two of them immediately caught my eye. Muttai Mittai and Dhumroot. We picked up both, but I couldn't wait to taste the Muttai Mittai and opened it right away.
I have eaten Muttai Mittai before, but this was nothing like the ones I've had. It was so juicy, moist, and simply melted in my mouth. It tasted just like the authentic old-fashioned Muttai Mittai I had heard so much about.
The moment I reached home, I knew I had to recreate it in my kitchen. After a few trials, I finally got it right, and today I'm sharing this authentic recipe with all of you.
About Muttai Mittai
But first what is Muttai Mittai? It is a simple baked sweet made with milk, sugar, eggs, ghee. Milk is reduced until it turns into a thick khoya. Sugar and eggs is added into the khoya along ghee.
The flavouring which is used is just cardamom and saffron. The whole batter is poured into a greased baking tray and baked till golden and set.
Muttai mittai is famous in Senji (Gingee) and Appampattu in the Villupuram district of Tamil Nadu. Authentic Villupuram Muttai Mittai is now recognised around the world, largely due to the fame of Syed Sweets. The recipe doesn't need any flour, hence making it flour-free and gluten-free.
Similar Recipes
Even though it is called as Muttai Mittai, it has no egg smell at all. It almost tastes like baked paal kova which is moist and juicy. The secret is in the batter. You should add more khoya and less egg which creates the perfect tasty texture.
Also in my opinion homemade khoya is way better than store-bought for Muttai Mittai. I used 2 liter of milk which I boiled down to get 250 grams of unsweetened khoya. I used just 3 eggs which acts as the binding to the barfi. Once baked it taste almost like baked milk khoya barfi.
Even though the recipe takes time, the end result is definitely worth it. The khoya part takes more time, once it is ready, the Muttai Mittai can be made in less than 1 hour.
Ingredients
- Milk - I used 2 liter of milk for making around 250 grams of unsweetened khoya. If you are using readymade store bough mawa, use 250 grams of mawa.
- Sugar - I used 150 grams of granulated sugar for 250 grams of khoya. This measurement is perfect for the sweet taste and texture. If you increase, it may affect the texture and make the muttai mittai overly sweet.
- Ghee - one of the main ingredient for the flavour. Use best quality desi ghee.
- Eggs - large eggs are preferred for this recipe. You need 3 eggs for this recipe.
- Flavourings - I used saffron and cardamom as flavouring. Some recipe uses vanilla extract also. A pinch of salt is added which enhances the sweet taste of the barfi.
Step by Step Pictures
Homemade khoya for muttai mittai
1)Start by making unsweetened khoya for the muttai mittai. Take milk in a large pan and boil it down till it forms into a thick solid mass like texture.
2)Keep stirring so it doesn't burn at the bottom of the pan. The mixture should be thick khoya like texture. Turn off the heat and let it sit in the same pan itself. Set aside and prepare other steps.
Pre-preparation
3)Preheat oven to 150 degree C (300 degree F). Line a 5x5 inch square cake pan with parchment paper and grease with ghee. Set aside.
4)Soak saffron in warm milk for 5 minutes.
Making muttai mittai mixture
5)Now take the khoya which was in the pan and add in sugar and ground cardamom. Turn on the heat and cook this on low heat for 2 to 4 minutes until the sugar melts and starts to thicken.
6)Now add in the saffron soaked milk and mix well. Cook for another 3 minutes.
7)It will be thick and looking like this.
8)Now take the khoya mixture in a separate bowl and set aside so it gets warm. Once it is warm enough, add in salt.
9)Now add in 3 eggs, one at a time and mix between each egg until it is combined together.
10)Mix really well after each egg so the egg is evenly mixed into the khoya.
11)Add in ghee and mix the egg mixture really well.
12)Mix the ghee into the khoya mixture.
Baking Muttai Mittai
13)Pour this into the prepared greased baking pan and spread evenly. Place this into the oven and bake for 35 to 45 minutes until the top is golden brown and bubbly and set when pressed.
14)Remove from oven and allow it to cool completely before demolding from the pan.
15)Remove from the pan using the parchment paper. Cut it into pieces and enjoy.
16)This muttai mittai can be stored in an air tight container for upto 3 to 5 days. Store in fridge for longer.
Expert Tips
- Make sure to use the right amount of khoya, homemade khoya is best. You need 2 liter of milk to get around 250 grams of unsweetened khoya.
- Don't add too much sugar, else the consistency of the barfi will change and the sweet will be too sweet.
- You can skip the saffron, but it enhances the taste of the muttai mithai.
- Make sure to use one egg at a time and mix so the texture is correct.
- If you are baking this in a shallow pan, the baking time will be reduced.
- Bake until the muttai mithai is golden brown in colour and set when touched on top. Allow it to cool completely before slicing.
Serving and Storage
Enjoy muttai mithai cold or warm. You can store this in an air tight container at room temperature for upto 3 days. Store in the fridge upto 10 days. Freeze upto a month.
FAQ
Q: What is Muttai Mittai famous for?
Muttai Mittai is famous for its melt in mouth texture and milk khoya barfi like texture. The barfi is juicy, moist and so sweet, it doesn't uses any flour. It is a flour-free, gluten free recipe.
Q: What is the other name for Muttai Mittai?
It is also known as egg sweet, muttai mithai, or senji egg sweet.
Q: Can we make Muttai Mittai without eggs and does it have any egg smell?
You need eggs to make Muttai Mittai, eggs helps the barfi set once baked. And when made the proper way, this sweet doesn't have any egg smell at all.
📖 Get Recipe
Muttai Mittai Recipe (Egg Sweet Recipe, Egg Barfi)
Equipment
Ingredients
For khoya
- 2 litre Full Fat Milk or 250 grams unsweetened khoya
To Soak Saffron
- ¼ teaspoon Saffron
- 1 tablespoon Warm milk
To Brush Pan
- 1 tablespoon Ghee to brush pan
For Muttai mittai mixture
- 3 large Eggs
- 150 grams Granulated sugar
- 50 grams Ghee
- ¼ teaspoon Cardamom powder
- ⅛ teaspoon Salt
Instructions
- Start by making unsweetened khoya for the muttai mittai. Take milk in a large pan and boil it down till it forms into a thick solid mass like texture. Keep stirring so it doesn't burn at the bottom of the pan. The mixture should be thick khoya like texture. Turn off the heat and let it sit in the same pan itself. Set aside and prepare other steps.
- Preheat oven to 150 degree C (300 degree F).
- Soak saffron in warm milk for 5 minutes. Line a 5x5 inch square cake pan with parchment paper and grease with ghee. Set aside.
- Now take the khoya which was resting in the pan and add in sugar and ground cardamom. Turn on the heat and cook this on low heat for 2 to 4 minutes until the sugar melts and starts to thicken. Now add in the saffron soaked milk and mix well. Cook for another 3 minutes. Now take the khoya mixture in a separate bowl and set aside so it gets warm.
- Now to the slightly cooled khoya, add in salt and mix well. Now add in 3 eggs, one at a time and mix between each egg until it is combined together. Mix really well after each egg so the egg is evenly mixed into the khoya. Add in ghee and mix the egg mixture really well.
- Pour this into the prepared greased baking pan and spread evenly. Place this into the oven and bake for 35 to 45 minutes until the top is golden brown and bubbly and set when pressed. Remove from oven and allow it to cool completely before demolding from the pan.
- Remove from the pan using the parchment paper. Cut it into pieces and enjoy. This muttai mittai can be stored in an air tight container for upto 3 to 5 days. Store in fridge for longer.
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