Puli Mittai, also known as imli candy or tamarind candy, is a sweet, sour, and mildly spicy treat that holds a special place in the hearts of many-especially those who grew up in South India. This simple candy, once sold outside school gates and at petty shops in glass jars, is more than just a snack; it’s a memory, a part of childhood that’s hard to forget.
The candy is made using basic pantry ingredients: tamarind, jaggery or sugar, salt, chili powder, and sometimes pepper and cumin powder. The process begins by soaking tamarind in hot water and extracting its thick, tangy juice. Meanwhile, jaggery or sugar is heated-if jaggery is used, it is first melted and strained to remove impurities, then boiled until it reaches one-string consistency.
Once the syrup is ready, the tamarind extract is added, along with chili powder or pepper, a pinch of cumin powder, and a bit of salt to balance the flavors. The mixture is stirred and simmered until it starts to thicken and pull away from the sides of the pan, forming a glossy, sticky mass.
After cooling slightly, the mix can be shaped into small balls or pressed into any shape you like-wrapped in paper or stored in airtight containers. The texture is chewy, and every bite bursts with sweetness, tanginess, a hint of spice, and that unmistakable tamarind depth.
Puli mittai is not just a candy-it’s a trip back to school days, a taste that instantly brings back the sound of the bell, the joy of buying it for a few paise, and sharing it with friends. Simple in ingredients, yet rich in memory, puli mittai remains a timeless treat that continues to charm new generations.
Puli Mittai
Ingredients
Instructions
-
Puli Mittai, also known as Imli Candy or Tamarind Candy, is a nostalgic treat that brings back childhood memories for many, and the best part is that it's incredibly easy to prepare at home.
-
To begin, soak a handful of tamarind in hot water for about 10 to 15 minutes; once it softens, squeeze it thoroughly to extract the pulp and strain it if needed—set this tamarind extract aside for later use.
-
In a heavy-bottomed pan, add jaggery or sugar along with a little water and heat it until the jaggery or sugar completely melts, forming a smooth syrup.
-
If you're using jaggery, it's important to strain the syrup once it melts to remove any impurities, while if you're using sugar, make sure to cook it just until it reaches a “single thread” consistency.
-
Once the syrup begins to slightly thicken, add the prepared tamarind extract into it and mix well, letting the sweet and sour flavors come together.
-
Now add chilli powder, cumin powder, and a pinch of salt, stirring the mixture continuously to prevent it from sticking to the bottom of the pan.
-
Keep cooking the mixture on a low flame until it starts leaving the sides of the pan and forms a sticky mass—this is your cue to turn off the heat.
-
Allow the mixture to cool down completely, and once it is cool enough to handle, roll it into small balls using your hands.
-
To finish, roll each tamarind ball in powdered sugar to prevent sticking and add a nice final touch; you can also shape them into lollipops or classic candies—just follow whatever the child inside you desires.