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    Home

    Thaen Mittai Recipe | How to Make Thaen Mittai Sugar Balls Recipe

    September 29, 2014 By Aarthi 65 Comments

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    2
    SHARES
    Thaen Mittai - Then Nilavu - Sugar BallsPin

    Thaen Mittai Recipe

    [toc]

    This takes back to my childhood days..Where every evening right after the school ends, i will be running to the near by potti kadai to get this yummy mittai..When i just bite into it, the thaen(honey, actually the sugar syrup) just ooze from the sweet and just drizzle all over my lips. OMG it is such a pleasure. But

    nowadays it is really hard to find this, even though if we find it, it never taste the same.Check out my other potti kadai recipes too..
    Then Mittai - Potti Kadai Special Thaen MittaiPin
    My viewers have been asking this recipe for a while now. I searched online to get a idea about how this is made, but no luck. There are only few blogs having this recipe and that too is made with maida / all purpose flour. I am sure that this is not made with that. So i thought of using my very own brain and create a recipe and give it a try.
    When i tried it, i filled the plate with this. I asked hubby to buy me thaen mittai. He bought and came, i placed it near by, and it kind of looked the same. I asked him to taste it. He tried both and told me that, this one taste way better than that. you know which one he told, it is mine..He popped many into his mouth and said it is divine and you nailed it.. I was so excited..
    how to make thaen mittai in tamil Pin
    I was so happy that i made the traditional recipe, a recipe which is favorite of many and it turned out to be brilliant. I hope you will give this a try and let me know how it turned out..
    Pin
     
    Preparation Time : 5 mins
    Soaking Time : 3 to 4 hours
    Cooking Time : 25 to 30 mins
    Makes : 35 to 40 balls

     

    Thaen Mittai Recipe Ingredients:

    Rice - 1 cup ( I used idli rice)
    Whole Urad dal - ¼ cup
    Orange Red Food Colouring as needed
    Oil for Deep frying
    Sugar - 1 cup
    Water - ¼ cup
     

    Thaen Mittai 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 add some food colouring to it and mix well. The batter should be thick.
    Now make the sugar syrup, take sugar and water in a sauce pan. Heat it and Mix it well till the sugar is melted and bring it to boil. Boil it for 5 mins. By which time it will get little syrupy and thick.
    Now heat some oil for deep frying.
    Dip your fingers in some water, take small portion of the batter and drop in hot oil, fry till crispy and golden. It will take around 3 to 4 mins. Once the outer crust turns very crispy., drain it.
    Now dip the fried sweet in sugar syrup and soak it for 2 mins.
    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)You can store this in a air tight container for 2 to 3 days.

    Potti Kadai Special Thaen Mittai Pictures:

    Pin
    Measure your rice and urad dal
    Pin
    Take them in a bowl and wash well
    Pin
    now soak them in water
    Pin
    I let it soak for 3 hours
    Pin
    Take the soaked drained rice and dal in a blender
    Pin
    add little water at a time and make it into a
    thick smooth paste..
    Pin
    Dont add too much water, the consistency
    should be thick
    Pin
    Now lets give this the real look
    Pin
    add some food colouring
    Pin
    mix well and adjust the colour till you get the real look
    Pin
    Now lets make the sugar syrup, take sugar in a pan
    Pin
    add in some water
    Pin
    Heat it up
    Pin
    Mix it so the sugar is melted and it boils
    Pin
    once it gets little thick and syrupy, put it on very
    low heat to keep the syrup warm
    Pin
    Now heat oil for deep frying
    Pin
    dip your fingers in some water
    Pin
    take a small portion from the mix
    Pin
    drop in hot oil
    Pin
    you have to fry this till the outer gets nice and
    crispy and crunchy
    Pin
    it will take around 3 to 4 mins
    Pin
    Now drain it
    Pin
    This is how it should looks, the outer crust
    should be crispy and crunchy
    Pin
    Now drop this in the hot syrup..leave it for 2 mins
    Pin
    drain it
    Pin
    TA DA...
    Pin
    Enjoy it..
    Pin
    The outer will be crusty and interior will be syrupy
    Pin
    This always makes me nostalgic..
    « Chettinad Chicken Roast Recipe
    Badusha 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. Sangeetha

      at

      Simply superb..thanks for this recipe....

      Reply
    2. Veena Theagarajan

      at

      my childhood fav.. it has been a while since I had this .. perfectly done

      Reply
    3. Anonymous

      at

      Thank you so much for this recipe.. I am gluten intolerant.. I thought they make this in maida. So much relief ... definitely I will try this at home...

      Reply
      • Anonymous

        at

        Did u try it with honey mixed in syrup

        Reply
    4. INSPIRED

      at

      Hi Aarthi
      Can I use split urid Dal instead of whole one

      Reply
    5. Kurinji

      at

      yummy...

      Reply
    6. Anonymous

      at

      simply super. in our home we make it little different. we wont add color and rice. and we mix the sugar with the urad ur ideas good. ----selvi

      Reply
    7. sindhuja

      at

      Wowwwww super...great work....my favorite one.. reminded me of my childhood. Thanks for the recipe. ...

      Reply
    8. Babitha costa

      at

      i'm drooling here aarthi,will make it,thnx for sharing

      Reply
    9. vidhas

      at

      Wow! ! Aatthi I love this. Thanks for sharing. Will surely try this.

      Reply
    10. jayasree raju

      at

      Wowwwwww killing ... I gonna try ... Tnx arthi 🙂

      Reply
    11. Anonymous

      at

      Simply superb ..... wonderful ideas .... all childhod fav surly i wl try ...... evalo days dono idly dosa maavula thaan thenmittai receipe erukunu once again thank usooooo much

      Reply
    12. Anonymous

      at

      Superb good ideas .... my fav thank u soooo much

      Reply
    13. Aarthi

      at

      @INSPIREDYes u can use split white urad dal.

      Reply
    14. chitra

      at

      wow aarthi.great work

      Reply
    15. Anonymous

      at

      thanks for this recipe...... actually i was searched in net but i could not found...... its my fav....

      Reply
    16. Coral crue

      at

      had no clue that this was made with healthy things. used to think it was maida balls...thank you 🙂

      Reply
    17. nivethaa

      at

      For long time iam looking for this thean mittai that how to do .. it will be very tasty .. thank you for your post

      Reply
    18. Jeslin

      at

      Thanq very much Aarthi, u fulfilled one of my wish & waiting for the rest of the recipes.
      Thenmuttai is looking so xellent, I will try it soon, Thanq once again.

      Reply
    19. Praba Arun

      at

      You are awesome Aarthi. Will it in any way burst in oil like paal paniyaaram. .?I'm bit scared of frying rice-dhal batter. Please clarify.

      Reply
    20. Latha

      at

      Wow yummy! Will try this for sure my hubby's favorite! Going into childhood memories!

      Reply
    21. Aarthi

      at

      @Praba Arunno it wont burst

      Reply
    22. Asan Sheeba

      at

      Ya it bursted for me.I tried at home aarthi.by god grace escaped with few spots of oil in face

      Reply
    23. Anonymous

      at

      Omg artiii ur recipes are amazing can u please teach us how to make adhirasam ???

      Reply
    24. Anonymous

      at

      Pleaseee teach us how to make adhirasam pleaseeee

      Reply
    25. Anonymous

      at

      hello plz tel how to make butter cream puff .....plz

      Reply
    26. Janani Gunasekaran

      at

      Aarthi, in this recipe the rice and Dhal quantity u mentioned are same as idly batter quantity... Can I try this recipe using idly batter which I have in my hand or to grind this separately.... Please clarify....also I tried ur wheat burgerbuns recipe sday and it came out well... Only thing the top layer was little hard but inside it was soft... Enjoyed it as burger.. Thanks a Ton for all ur recipes

      Reply
    27. Anonymous

      at

      Lovely... can feel d taste...

      #that nane sindhichen proud moment

      Reply
    28. Aarthi

      at

      @Janani Gunasekaranyes u can use that..U must have over baked the buns,

      Reply
    29. shri

      at

      thanks a lot for this recipe, gonna try this.. this is one of my fav even now... i used to buy this whenever i go to grocery shop, hope no need to buy hereafter

      Reply
    30. Anonymous

      at

      Wow super recipe .surely I will try tis

      Thanks aarthi

      Reply
    31. Rohini

      at

      Actually that's mind blowing man...Come on..whenever i search for some rare recipes like these I get from you. Thanks for the recipe. Will try and update you..

      Reply
      • Rohini

        at

        Hi... I tried your recipe. But the outer crust turned out to be bit hard though it was crispy. Any idea why so?

        Reply
    32. Aarthi

      at

      @Rohiniu must have over cooked it or the batter is not ground till fluffy

      Reply
    33. green

      at

      Hi aarthi, I got outside very crispy but inside there is no syrup only batter is there.. Where I went wrong. Whether my batter is v thick.? Pls do reply. Thanks.

      Reply
    34. Aarthi

      at

      @greenyes ur batter is too thick or u have fried it on high flame.

      Reply
    35. Aarthi

      at

      @greentry keeping the sweet in the syrup for long time.

      Reply
    36. Anonymous

      at

      How??? I mean how do u know so many recipes?! Simply superb!!

      Reply
    37. Anonymous

      at

      Hi Aarthy,
      I am reluctant to add food color, can i add turmeric powder instead so that i will get a different yellow color?

      Reply
    38. Aarthi

      at

      @Anonymousyes u can add

      Reply
    39. Anonymous

      at

      Thanks for the recipe v never get theen mittai nowadays now i can make it
      how long can it be stored

      Reply
    40. Aarthi

      at

      @AnonymousYou can keep it for 2 days out and more in fridge

      Reply
    41. Foodie

      at

      Hai Aarthi,

      Do you know a mouthwatering sweet which we all buy in bakery during our childhood - Apple cake in Iyengaran bakeries for just Rs.4, a small round brown color sweet with sugar and coconut garnished on top. I was searching for that recipe in the Web. Kindly share the recipe for this Diwali...you can do it...waiting for the recipe in your blog very soon.

      Reply
    42. Rashmi Vinay

      at

      Hi, batter started bursting inside oil.I burnt my hands n face. Please let me know why this could have happened.

      Reply
    43. Aarthi

      at

      @Rashmi Vinayi am not sure though..

      Reply
    44. Sathya

      at

      Kalakureenga...! Keep it up!

      Reply
    45. Anonymous

      at

      Even I am crazy about thaen mittai, I tried ur recipe, it was very good, but tasted exactly like jelabis. I have been hunting for the recipe, recently I tasted an Arabic sweet called awamat and it is our thaen mittai, but without colour, there are many recipes in the internet for awamat, if you try those recipes I am sure you will find out the exact recipe. they are adding some extra ingredients but me and my husband are100% sure about the taste as thaen mittai.

      Reply
    46. Fermie Praisid

      at

      Hi Aarthi,
      I have dosa maav. But little salt is added in it. Can I use it for making thaen mitaai??

      Reply
      • Aarthi

        at

        no it is diff i think

        Reply
    47. Fermie Praisid

      at

      Hi Aarthi,
      Tried this recipe and it came out really well. Thanks for sharing such a simple and yummy recipe.

      Reply
    48. Anonymous

      at

      Hi ..how much days we can save this in fridge

      Reply
      • Aarthi

        at

        this stays good for a week

        Reply
    49. Anonymous

      at

      Buy Thean mittai online @ bindbind.com

      Reply
    50. Unknown

      at

      I tried this today. Worst experience for me as it started to burst. Donno why it happened. What will be the reason for it.

      Reply
      • Aarthi

        at

        i think your batter is not as thick

        Reply
    51. Anonymous

      at

      Hi,
      I have a big bottle of honey lying in my home, dont know what to do with it. Please could you let me know if I can use that in this instead of sugar syrup?

      Reply
      • Aarthi

        at

        you cannot use honey in this.

        Reply
    52. Anonymous

      at

      It taste's like dosa why?

      Reply
    53. Sahana A. V.

      at

      Thanks for the recipe. I was searching for this recipe since 5 to 6 years. Thanks a ton one again 🙂

      Reply
    54. Parveen

      at

      Hi I tried it at home, the outer layer was very hard, so added some more urad dal and baking soda, then it was ok but not perfect. Left the mittai in syrup for long time but didn't absorb as you said. please advise

      Reply
    55. Hema

      at

      Mine did not absorb syrup inside... but the texture is good. Pls advise

      Reply
      • Aarthi

        at

        Make sure the mittai is hot when putting syrup

        Reply
    56. Saranya Subramaniam

      at

      Hi aarthi,
      I have tried this 3 times but each time I get urad dal smell inside...I fried for few more seconds but it turns hard and not absorbing syrup...When I bought thean mittai in store "Maida" is mentioned as ingredient...How do you say it's not made with maida? My kid is fond of this so wanted to try it by myself...Pls help me

      Reply
    57. Anu

      at

      This thaen mittai is made of maida only.. its mentioned on the packets..also i have seen some packets have milk powder ,rava and all mentioned.. when we make with rice and urid dal.. the taste is not exactly as store bought ones...

      Reply

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