Thaen Mittai/Thaen Nilavu/Sugar Candy/Potti Kadai special Thaen Mittai

Thaen Mittai is a traditional sweet recipe of Tamil Nadu which is very famous when we were Kids , It is almost forgotten recipe now, which was sold in Petti shops and annachi Kadai earlier, now we can find this sweet very rarely in few super markets. I am a huge fan of this yummy sweet which I make very often to recollect my childhood memories, This thean mittai is made with rice and urad dal mixture and the soaked in sugar syrup. When we take a bite into this candy , syrup (thaen) oozes out and makes it more interesting and enjoyable. This sweet can be stored in a airtight container and can be served later , but I never get a chance to eat the next day. Todays kids are didn’t aware of this thaen mittai. I did this sweet especially for my son, that there is an sweet as thaen mittai. He too loved this thaen mittai very much. While posting this thaen mittai, lot of old memories are crossing. Just sharing one of my old memory in this.

On that one thing is, Pommai Kalyanam. When I was in my childhood, we were in joint family. Me, my cousin brothers and sisters, periyamma’s and periyappa’s, attai’s and mama’s etc., will help all kids to play pommai kalyanam. Which means, kids will invite each other by dividing as bride family and groom family. I have a mara pommai (wooden toy) set for marriage. After marriage, we kids collect our pocket money and buy thaen mittai, kamarkat, paal sweet, kai murukku etc., as a food after marriage. It was awesome childhood days. Missing all those day. Im very sad that my kids are missing all those things in this modern world. Ok. I think I inked too much. Ok just jump in to a thaen mittai recipe.

IMG_20180919_142654_BokehOther sweet recipes:

Prep Time : 10 mins + 3 hours soaking time     Cooking Time : 30 mins

Yield : 2 cups


Rice : 1 cup any rice (I used parboiled rice)

Urad dal : 1/4 cups

Sugar : 1.5 cups

Water : 3/4 cups

Lemon juice : 1 tsp

Rose essence : 1/2 tsp

Elachi powder : 1/4 tsp (optional)

Food color as needed

Oil to deep fry

Baking soda : 2 pinch


  1. 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 or grinder, 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.
  2. Now add some food coloring to it and mix well. the batter should be thick.
  3. 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. Add in rose essence and elachi powder. By which time it will get little syrupy and thick. Turn of heat, add in lemon juice.
  4. 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 3-4 mins. Once the outer crust turns very crispy, drain it.
  5. Now dip the fried sweet in sugar syrup and soak it for 2-3 mins. Sugar syrup should be little warm.


    wash rice and dal. Soak it for 3 hours
    Grind it to a smooth paste by adding little water at a time. It can be little grainy here and there.
    add in food color and baking soda
    Mix well. set aside
    add sugar and water in a sauce pan. Boil it till sugar dissolve. add in elachi powder and rose essence
    If it get thickens, turn off heat. Add in lemon juice so it wont crystalize
    dip fingers in water, take small portion of batter, Make a small ball if possible
    Fried it in hot oil to crispy. Heat should be on medium
    Drain it.
    Soak it in warm sugar syrup for 2-3 mins
    Take it in a plate
    Then coat each balls in sugar (optional)
    done. Enjoy it. Recap ur childhood memories
    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.

7 Comments Add yours

  1. Megala says:

    Hi, your post takes me to those beautiful days, enjoyed reading this. Thanks for sharing the recipe, I’m going to make it in this weekend. 🙂

    Liked by 1 person

    1. Thank u megala. Do try n go to ur childhood days

      Liked by 1 person

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