Thaen Mittai / Honey Candy

To make Thaen Mittai, start by washing and soaking 1 cup of Idli rice and 0.25 cup of Urad dal separately for 3 hours. After soaking, drain and grind the urad dal into a smooth paste, then do the same for the rice. Mix both batters with orange food color and a pinch of salt. In a separate pan, boil 1.5 cups of sugar with 1 cup of water until it thickens, then add 1 tbsp of lemon juice. Heat oil for deep frying, shape the batter into small portions, fry until crispy, and then soak in the warm sugar syrup for 5 minutes before serving.

Yes, Thaen Mittai is naturally gluten-free as it uses Idli rice and Urad dal, which do not contain gluten. Just ensure that any additional ingredients, like the baking powder, are labeled gluten-free to maintain dietary compatibility.

If you don't have Idli rice, you can substitute it with any short-grain rice. For Urad dal, you can use split yellow lentils as an alternative, though the texture may vary slightly. If you want to avoid food coloring, you can skip it or use natural alternatives like beet juice for a different hue.

To store leftover Thaen Mittai, place them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them, but the texture may change slightly. Just reheat them in a microwave for a few seconds before serving.

Thaen Mittai pairs wonderfully with a cup of hot tea or coffee, enhancing the sweet flavors. You can also serve it alongside coconut ice cream or fresh fruit to balance the sweetness and add a refreshing touch to your dessert spread.