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Mutta Mittai Recipe

Muttai Mittai as it is popularly known is egg sweet made using few ingredients which includes milk, sugar, ghee and eggs. It originated from a sweet shop named Syed Sweets in Villupuram district. Muttai Mittai suddenly gained attention worldwide after it became viral in social media. Here I have shared the authentic muttai mittai recipe, do try and enjoy at home.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Servings4
AuthorSharmilee J

Ingredients

To make khoya

  • 1 ½ litres milk or 200 grams unsweetened khoya

To make muttai mittai

  • 125 grams granulated white sugar
  • 3 eggs
  • ⅛ teaspoon cardamom powder
  • 1 tiny pinch saffron
  • 1 tablespoon warm milk

Instructions

  • Take a heavy bottomed kadai, add 1 ½ liters full cream milk. Let it boil. Keep mixing and scraping the sides.
  • Simmer and let it thicken.
  • It took me almost 1 ½ hours for making khoya. I made khoya the previous day and made mutti mittai the next day. You can even use store bought readymade unsweetened khoya.
  • Soak a tiny pinch saffron in 1 tablespoon warm milk, Set aside.
  • Lay parchment paper inside a 6X6 inches cake tin. Brush with ghee on all sides.
  • To a kadai add 200 grams khoya, 125 grams sugar, ⅛ teaspoon cardamom powder and soaked saffron milk.
  • Heat it up and start cooking in low flame. Cook until sugar dissolves completely and it becomes goey like this. Switch off and cool down for 5-7 minutes.
  • Now transfer the mixture to a mixing bowl. When it is still warm, add 3 eggs one at a time and whisk it well.
  • Make sure to have the mixture warm while you add eggs. At the same time it should not be very hot.
  • After all the 3 eggs are added, whisk it well to make it lump free. Finally add 3 tablespoon (around 40 grams) ghee. Preheat oven at 150 deg C for 10 minutes.
  • Whisk it well and set aside.
  • Transfer the batter to the cake tin.
  • Bake in preheated oven at 150 DEG for 30-35 minutes.
  • Cool down for a while then remove from cake tin.
  • Cool down completely then cut into pieces.
  • Muttai Mittai is ready!
  • Enjoy!

Notes

  • Preparing khoya - I used full cream milk so got around 340 grams of khoya for 1.5 liters of milk. So I measured 200 grams and used it for the recipe. All 1.5 liters of milk does not yield the same measure of khoya, it varies depending on the fat content in milk. You can choose to buy unsweetened khoya or make your own.
  • Flavouring - You can skip saffron but I recommend adding as it gives richness to the sweet.
  • Mixing - Make sure the cooked khoya sugar mixture is warm and not hot while you add eggs.
  • Baking - Check it by inserting a tooth pick in the center around 30 minutes, it it comes out clean then it is done, also it should have a golden brown top. Else bake for few more minutes. Each oven is different, so keep an eye.
  • Slicing - Slice it once it completely cools.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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