SWEET MIXTURE RECIPE

     Sweet Mixture is an exotic recipe prepared with deep-fried finely grated Potatoes, Cashew Nuts, Almonds, Ground Nut & Raisins.  Deep-fried ingredients are finally tossed with powdered Sugar & Cardamom Powder.  Though we can see numerous South Indian savoury mixture varieties around, this Sweet Mixture also travels along with other recipes and has found a place in the list of Sweet & Savouries in a Sweet Shop.
     During my childhood days, I was always sceptical of this sweet mixture, but it had fascinated me mainly because of the 'NUTS'.  I had even thought that the white strands in this Sweet Mixture were Beaten Rice/Aval/Poha.  It was then, one of the teachers where I was working for a brief time bought me a packet of Sweet Mixture and told me it was not Beaten Rice but grated Potatoes. An eye-opener and also made me think that it should be one easy recipe to incorporate.  I savoured it all alone for a few days.  I loved the basic texture & the crunchiness of the Nuts topped with a melt in mouth sweet taste imparted from powdered Sugar.
    Sweet Mixture Recipe can be an absolute treat during a festive time and can be added into your list of Sweet & Savouries for this Diwali season. Sweet Mixture recipe stays crispier for about 2-3 days, make sure the ingredients are deep-fried until they turn crisp.  Mainly allow all the ingredients to cool down before powdered Sugar is tossed in.

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Cuisine - Indian
Recipe Type - Snacks & Savouries
Spice Level - Low
Difficulty - Medium
Yields - Approx 2 Cups
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 5 -10 Minutes


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SWEET MIXTURE RECIPE

INGREDIENTS :

To Deep Fry :

Oil

METHOD :

• Peel and wash the Potatoes.
• Grate the Potatoes using a grater.
• Wash the grated Potatoes at least 3-4 times.
• Soak the grated Potatoes in Cold water with few Ice-cubes.
• The idea is to remove the excess starch from the Potatoes and also avoids de-colouration.
• Leave the grated Potatoes in Cold water until you fry it.
• Drain and squeeze excess water and spread it over a clean kitchen towel for a brief period of time, just before deep frying the grated potato strands. 
• This is to ensure that excess starch and water content is removed from the Potatoes.
• Heat Oil in a deep pan on a high flame.
• Once the oil starts to fume, lower the flame and allow the oil to smoke off.
• Deep fry Almonds, Cashew Nuts and Ground Nuts individually until they turn into golden brown in colour.
• Deep Fry the Raisins briefly until they fluff-up.
• Can place the Nuts & Raisins in a small slotted ladle and directly immerse it into the hot oil.
• Drain the deep fried Nuts & Raisins on a clean paper towel.
• Take out a handful of grated Potatoes at a time and Carefully place the grated Potato strands in a small slotted ladle and directly immerse it into the hot oil.
• Gently toss it up inside the slotted spoon using another long-handled spoon, so that grated Potatoes are evenly cooked.
• Deep fry the grated Potatoes on a medium flame until they turn crispy.
• Do not over fry the grated Potatoes or allow it to darken up.
• Once they turn crispy, remove the small slotted ladle with fried Potato strands from the Oil and spread it over a Paper Towel.
• Follow the suit for the rest of the grated Potatoes.
• Finally, toss in the deep-fried Nuts & Raisins to the deep-fried Potato strands.
• Allow the ingredients to cool down completely.
• Meanwhile powder the Sugar along with Cardamom pods.
• Once the ingredients have cooled down, sprinkle the finely powdered Sugar mixture to the ingredients.
• Toss all the ingredients until well combined.
• Store the Sweet Mixture in an airtight container.

NOTES :

• I have used 2 large Potatoes in this recipes.
• Can use Ghee instead of Oil to deep fry the ingredients.
• Soak the grated Potato strands in cold water until use.
• The idea is to remove the excess starch from the Potatoes and also avoids de-colouration.
• Leave the grated Potatoes in Cold water until you fry.
• Adjust the amount of Sugar to suit your preference.
• Allow the ingredients to cool down completely before adding powdered Sugar to it.
• If the deep-fried ingredients are hot/warm while tossing in the Powdered Sugar, the Sweet Mixture recipe would turn soggy.
• Store the Sweet Mixture in an airtight container.
• Stays crisp for about 2-3 days @room temperature, can also keep it refrigerated.