Ingredients for the batter
Idli rice - 1 cup
Urad dal - 1/4 cup
Salt a pinch
( Wash rice and dal together and soak it in water for 3 hours. Drain the water and grind it to a thick smooth fluffy batter, do not add too much water batter should be thick. Add salt mix and let it ferment for 6 to 8 hours)
Ingredients for the Syrup
Sugar - 2 cups
Water - 1 cup
Honey - 1 tbsp
( Add sugar and water in a pan boil will sugar is dissolved and comes to a sticky syrup. switch off the stove and mix in the honey)
Oil to deep fry
Heat oil in a shallow pan, fill the batter into a piping bag or zip lock bag. Make a hole at the end of the zip lock bag , pipe out the batter into the hot oil to get a continuous round pattern..
In medium low flame fry till crisp and light brown on both sides.
Remove from oil and dip it into the warm syrup for 1 to 2 minutes on each side. Cheeni mittai should be crispy and juicy inside.
Remove from syrup and enjoy hot or warm !
a) Batter should be thick otherwise while piping into the hot oil you will not get the perfect shape.
b) Instead of idli rice raw rice / pacharisi can be used.
c) Karupatti mittai is same but instead of sugar karupatti / palm jaggery is used and little chukku podi and cardamom powder is added for flavor.
d) Do not over cook till crunchy and too crispy and brown then sugar syrup will not be absorbed into the sweet.
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