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
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Puli Mittai or Imli candy or Tamarind candy is an nostalgic taste from childhood. Making is really easy.
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First of all, Soak Tamarind in hot water for 10-15 minute. Squeeze well and make tamarind extract. Keep it aside
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In a pan heat Jaggery / Sugar with some water. Lets melt it completely
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If you are using Jaggery , you have to strain it for impurities
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If you are using Sugar “single thread” is the right consistency .
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When jaggery become little thick . add Tamarind extract
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Misx Chilly powder, cumin powder and salt
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Sir continuously and when it start leaving from the pan, flame off
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Let it cool down completely.
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Make small balls with it . Roll every candy in powdered sugar. You can make Lolipop or Candy, depends on what the child inside you says