By Ujjainee Roy
November 10, 2023
There s more to Southern Indian mithai than Mysore Pak, Payasam and Rava Kesari. There are several mithai recipes from Karnataka, Kerala, Andhra Pradesh, Tamil Nadu and Telengana that are delicious, shareable and easy to make at home. Here are some lesser known mithais from Southern India
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Poornalu is a sweet dumpling made with chana dal, jaggery, and grated coconut. The mixture is then coated with a rice flour batter and deep-fried until golden brown.
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Adhirasam is a sweet deep-fried doughnut-like dessert made with jaggery, rice flour, and ghee. It has a unique shape and is often prepared during festive weeks.
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Also known as Karanji or Somas, Kajjikayalu are dumplings filled with a mixture of coconut, jaggery, and powdered fried gram. The outer layer is made with a mix of maida (all-purpose flour) and semolina.
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Also known as sesame laddoo, it is made from roasted sesame seeds and jaggery and look like crunchy, small balls
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The lentil-based kheer is made with moong dal, jaggery, coconut milk, and flavored with cardamom and is quite singular in taste
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The traditional sweet is slow-cooked with the milk until it reduces to a thick consistency, resulting in a rich and flavorful dessert.
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Nei Urundai, or Ghee Ladoo, is a sweet made with roasted gram flour, ghee, and jaggery. These laddoos have a melt-in-the-mouth texture and a delightful combination of flavors.
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