Chennai is more than just dosas and filter coffee- its sweets are the real showstoppers! If you’ve ever strolled through its bustling streets, you know the sweet shops that dot the landscape. Each one is a veritable candy land. Here’s a sugary guide through the must-try Chennai famous food that the city has to offer.
1. Mysore Pak:
First stop, the one and only Mysore Pak. Originating from Karnataka but claimed as Chennai’s own, this golden square of indulgence is the stuff of legend. It’s a simple sweet, yet it has a complex effect: it'll melt in your mouth faster than you can read the entire sandesh recipe.
Ingredients:
- 100 gm Besan (Gram Flour)
- 200 gm Sugar
- 250 gm Ghee (Clarified Butter)
- 100 ml Water
Instructions:
- Sieve & Toast: First, take that besan (gram flour), sift it well, and toast it lightly in a dry pan. Your kitchen will now smell like you’ve summoned a genie of divine aromas.
- Sugar, Baby!: In another pan, mix sugar and water. Boil until the mixture reaches a one-string consistency.
- Ghee Overload: Now, slowly add the roasted besan to the syrup, stirring continuously like your life depends on it. Gradually pour in the ghee, ensuring it’s well-absorbed. When the mixture starts leaving the sides of the pan, you know it's time.
- Set It: Pour this fragrant gooey delight onto a greased tray, smooth it out, and let it set. Cut into squares before it hardens. Voila, you’ve just made edible gold!
2. Rava Laddu:
Ever been in need of a pick-me-up? Chennai’s favorite quick fix is this sweet with a little crunch and a whole lot of love. If you love Oreo pop tarts for a quick crunch, this will be an equal match to that.
Ingredients:
- 200 gm Rava (Semolina)
- 150 gm Sugar
- 100 gm Ghee
- 50 gm Grated Coconut
- 25 gm Cashews
- 25 gm Raisins
- 5 gm Cardamom powder
- 50 ml Milk
Instructions:
- Dry Roast the Rava: Take your semolina and roast it over low heat until it's slightly golden and smells like toasted dreams.
- Sugar Rush: Powder your sugar finely and set it aside. No need to feel guilty, it’s not the bad kind of sugar rush- it’s the happy one!
- Fry 'em Up: In a bit of ghee, fry the cashews and raisins until they turn golden and plump. Add this to the roasted rava.
- Mix It All: Stir in the powdered sugar, grated coconut, and cardamom powder. Heat up the remaining ghee and mix it with the ingredients. Slowly add milk while stirring, making sure the mixture clumps together. Form small laddus by rolling them in your palm. They should feel like little clouds of joy.
3. Adhirasam:
Adhirasam is the quintessential South Indian sweet, and one of Chennai famous food, that’s a part doughnut, part heavenly disc. You’ll find it in homes during festive occasions, but you can make this beauty on any random Tuesday too!
Ingredients:
- 250 gm Raw Rice
- 200 gm Jaggery
- 5 gm Cardamom powder
- 10 ml Ghee
- 15 gm Sesame Seeds
- Oil for frying
Instructions:
- Rice Power: Wash and soak the rice for 2 hours. Drain and dry on a clean towel until it’s slightly damp. Then, grind it into a fine powder.
- Jaggery Syrup Magic: Boil jaggery with a little water until it becomes a thick syrup. You’ll know it’s done when it forms a soft ball when dropped in water.
- Mix & Knead: Add the rice flour, cardamom powder, and sesame seeds to the jaggery syrup. Mix it into a dough and leave it to sit for a day.
- Fry & Fly: Roll the dough into small discs and deep-fry in hot oil until golden brown. Make sure not to overdo the frying- nobody likes a burnt Adhirasam. These beauties should be crisp on the outside and soft on the inside.
4. Kaju Katli:
Elegant, smooth, and loved by everyone. It’s the crown jewel of any sweet shop, and with this recipe, it’s about to become the crown jewel of your kitchen too! If you like Chocolate Burfi, try this sweet diamond as well.
Ingredients:
- 200 gm Cashews
- 100 gm Sugar
- 50 ml Water
- 15 ml Ghee
Instructions:
- Powder Up: Grind cashews into a fine powder, but be careful, if you grind too long, you’ll get cashew butter.
- Syrup Story: Make a sugar syrup with water and sugar, boiling it until it reaches softball consistency.
Combine & Roll: Mix the powdered cashews into the syrup and stir until it forms a smooth dough. Grease a plate, roll the dough flat, and let it cool. Cut into diamonds.