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Karupatti Mittai Recipe | Cheeni Mittai Recipe

Karupatti Mittai is also known as cheeni mittai, yeni mittai or mandaba mittai is a traditional car festival sweet made with rice, urad dal and karupatti. This is a popular South Indian festival sweet recipe that is a childhood nostalgic recipe just like thaen mittai. This authentic sweet has a crispy outer layer which is soaked in a healthy palm jaggery syrup that burst in your mouth. In this blog post, Learn how to make karupatti mittai with step by step pictures and video. 
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Prep Time: 15 minutes
Cook Time: 25 minutes
Soaking time: 4 hours
Total Time: 4 hours 40 minutes
Servings: 6 servings
Calories: 422kcal

Equipment

  • Blender
  • Piping Bag
  • Frying Pan

Ingredients

  • 1 cup Rice I used idli rice
  • ¼ cup Whole Urad dal
  • ¼ tsp Baking Soda optional
  • ¼ tsp Salt
  • Oil for Deep frying

For Syrup

  • 2 cups Karupatti | Palm Jaggery
  • 1 cup Water
  • 1 tsp Ground Cardamom
  • 1 tsp Dry Ginger Powder

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 an issue. Use a wooden spoon to beat (whip) the batter for 4 to 5 minutes to incorporate some air into the batter. You can add a pinch of baking soda and salt and mix the batter. 
  • 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. Strain this on to some paper towel. 
  • Dip this fried mittai in karupatti syrup for 1 to 2 min on each side. Remove and serve hot. 

Video

Notes

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

Storage & Serving

Karupatti mittai doesn’t stay fresh longer. It is best to consume them immediately as soon as it is made. But if you have any leftover, store them in an air tight container at room temperature for a day. You can heat them in microwave for few seconds before enjoying.
Also leftover karupatti syrup can be stored in an air tight bottle in fridge and can be used in making karupatti kaapi or to sweeten tea or coffee.

Nutrition

Serving: 1servings | Calories: 422kcal | Carbohydrates: 97g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 147mg | Potassium: 44mg | Fiber: 2g | Sugar: 68g | Vitamin A: 1IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 2mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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