A collection of four nostalgic Indian candies: fried rice flour balls (Thenmittai), peanut milk fudge (Palkova), honey candy (Malai Peda), and tamarind toffee (Thambuli)
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1
Prepare the first candy (fried rice flour balls): Wash one cup of green rice and soak it in water for 6 hours or overnight to absorb the moisture well.
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Drain the rice and spread it on a cloth to dry under a fan for about 10 minutes until it reaches a slightly damp state where it sticks to your hands but is not wet.
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Put the rice into a mixer and grind into a fine powder. Let it rest for half an hour, then sift and set aside.
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Add one teaspoon of salt to the rice flour and mix well.
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Add one-quarter cup of room-temperature butter and rub it in with your fingertips until it is evenly distributed throughout the rice flour.
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Gradually add milk (about 4 tablespoons) and knead into a soft, smooth dough, being careful not to make it too wet.
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Roll the dough into small round balls, making sure each ball is uniform and free of cracks.
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Fry the rice flour balls in hot oil over medium-low heat. Let each ball cook for 1-2 minutes before stirring, and remove once golden brown.
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Prepare the syrup: In another pan, add three-quarters cup jaggery and one-quarter cup water. Heat over medium-high flame until jaggery completely dissolves. Test consistency by dropping a small amount into cold water—it should form a soft ball.
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Add the fried rice flour balls to the hot syrup and stir for 1-2 minutes until well coated. Let cool completely before serving. Can be stored raw for up to 10 days.
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Prepare the second candy (peanut milk fudge): Put one cup of peanuts into a mixer with one cup of sugar and 2-3 cardamom pods, and grind into a fine powder.
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Heat one-half cup of ghee in a pan until melted but not too hot. Add the ground peanut mixture and blend well until the correct consistency is reached.
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Pour the mixture onto an unoiled tray or parchment-lined baking sheet and press down evenly with your hands until flat and uniform.
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Once completely cooled, cut into small squares with a knife or tool. Can be stored for up to one week without spoiling if kept dry.
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Prepare the third candy (honey candy): Add two cups of maida flour to a bowl with one-quarter teaspoon baking powder, one-quarter teaspoon baking soda, two tablespoons of yogurt, and one teaspoon of ghee.
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Mix all ingredients together, add red food coloring if desired, and gradually add water while kneading to a very sticky dough consistency.
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Apply a thin layer of ghee to the dough and continue kneading until soft and slightly sticky. Cover and let rest for about 4 hours.
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Prepare the syrup: Combine two cups of sugar with one cup of water until sugar is completely dissolved, then bring to a high boil until foamy and white. Optionally add 2-3 crushed cardamom pods.
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Test the syrup consistency by placing a small amount between two fingers—it should stretch into thin threads (soft ball stage). Add orange food coloring if desired and set aside.
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After the dough has rested for 4 hours and become soft, apply a thin layer of oil to your hands and gently press the dough to about half an inch thick. Do not knead or roll as it will become hard. Use a small lid or stamp to imprint designs.
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Fry the honey candies in batches over medium heat, stirring constantly for up to 5 minutes until color deepens and the outside becomes crispy.
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Immediately place the fried honey candies into the hot syrup and soak for about 15 minutes to absorb the sweetness.
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Pour the honey candies onto a wide plate to cool, spreading them out so they do not stick together. Once cooled, store in an airtight container and consume within 5 days.
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Prepare the fourth candy (tamarind toffee): Add 250 grams of pitted tamarind to sufficient water and soak for about 30 minutes until softened.
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Grind the softened tamarind in a mixer into a fine paste. Optionally add half a teaspoon of chili powder and salt for flavor.
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Heat two tablespoons of coconut oil or ghee in a pan over low flame, then add 200 grams of jaggery and let it dissolve completely without adding water.
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Add the tamarind paste and appropriate soaking liquid, then bring to a high boil and simmer until thickened to a consistency where it barely drops from a spoon.
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Transfer to another container and let cool to room temperature. Portion with a spoon into ice cream molds if available, or wrap in paper like chocolate bars. Apply a light coating of oil to your hands to prevent sticking.
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Once completely cooled and hardened, store in an airtight container for up to 30 days without spoiling. Can also be used as a mouth freshener after meals.
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