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KANIYAKUMARI SPECIAL INNIPPU THENKUZHAL MITTAI RECIPE

KANIYAKUMARI SPECIAL INNIPPU THENKUZHAL MITTAI / கன்னியாகுமரி தேன்குழல் 

Innippu Thenkuzhal mittai is famous in Nagercoil and Kanyakumari districts around festival seasons. Vendors set up live shop around festival scenes or any church or temple programmes and make hot Innippu Thenkuzhal . It is also known as soodu mittai . The sweet tastes best when it is consumed hot.

Tiruvizha special traditional sweet theankuzhal. In Kanyakumari district we called it Thenkulal and in Thoothukudi side they called as Yennipadi Mittai.

It is made from raw rice and urad dal fermented batter .

INGREDIENTS

  • Raw rice – 250 gm
  • Urdu dal – 3 tbsp
  • Salt – 1 pinch
  • Sugar – 300 grms
  • Water for making sugar syrup –  150 ml
  • Honey – 1 tbsp

PREPARATION

Take the dal and rice in a bowl .

Wash and rinse well.

Soak it together for 4 hrs.

Drain and grind the rice + dal into a fine paste by adding required water.

The consistency should be of flowing dosa batter. [ not very thick or very thin – appam batter consistency  ]

Add a pinch of salt and beat the batter well with clean hands or beater for 1 to 2 mins – this is important step .

Keep the batter to ferment for 6 to 8 hrs . [ the batter should rise in quantity , see that it does not become very sour ]

METHOD

Make sugar syrup- take water + sugar in a pan .

Cook on medium flame till single thread consistency or sticky syrup . [ don’t overcook the syrup ]

Once done add the honey and give a nice mix and off the flame.

Immediately start making the sweet .

Take the batter in a jalebi making bottle or a plastic pouch with hole.

Heat oil in a pan .

Start making the sweet as shown in the video .

The sweet will puff up.

Cook on medium flame till hard , crisp and colour changes lightly on both sides .{ don’t burn it }

Drain and remove it.

Immediately transfer to the sugar syrup .

Dip it well on both sides and remove . Each side dip for 1 min . No need to soak .

Remember the syrup has to be hot .

Once done serve hot .

Crisp from out and juicy from inside .

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