Honey sugar candy

                                                                                    HONEY SUGAR CANDY / THEAN MITTAI

INGREDIENTS

• Idli rice – 1 cup
• Urad dal – ¼ cup
• Baking pwdr – ¼ tsp
• Red food colour as required
• Sugar – 2 cup
• Water – ¾ cup
• Rose essence – few drops [ optional ]
• Lemon juice – few drops
• Oil to deep fry

PREPARATION

1. Clean , wash rinse and soak the rice and dal together for 3 to 4 hrs .
2. Once done drain the excess water and grind to a smooth thick paste by adding little water .[ 5 to 6 tbsp of water not more ]
3. *** We want the batter consistency in between medu vada batter and idli batter consistency .

METHOD

Take the batter in a mixing bowl and add the food colour and baking soda and mix well .

Boil water + sugar in a thick bottom pan on medium flame – make the sugar syrup upto ½ string consistency . [we don’t want thick syrup ,also the syrup has to be warm while dumping the balls ]

Once the syrup is ready add essence and mix well.

Add few drops of lemon juice to stop crystallization of sugar .

Heat oil in deep kadai .

Once the oil is hot ,wet your fingers and take a small portion of batter [marble size – not big ] and drop it in the hot oil .

Stir and fry till crisp – bubbling and sizzling sound stops  . [3- 4 mins ]

Strain it and put them in the warm syrup .

Let it soak for 15 – 20 mins ,till it is soaked well or drinks the syrup well – it should be juicy inside  .

Drain and remove on a plate .

Now you can sprinkle sugar pwdr all over or roll it on fine sugar crystals.

Allow it to cool and store it in an air tight container .

Can be kept for 2 days and had .

NOTES

1. The rice has to be soaked for more than 3 hrs .
2. Batter should not be very thick or thin – be careful while adding water for grinding.
3. I also tried the piping bag and made jalebis – it was too crispy .
4. Sugar syrup has to be warm .
5. Adding rose essence gives flavour to the syrup, u can also add cardamom pwdr.

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