Mittaikaran began with one idea — that a sweet should taste of what it is made from. Not of sugar alone, and not of ghee poured in to hide a shortcut.
Everything we sell is made in small batches, in our own kitchen in Coimbatore, and it is made every morning. Nothing waits in storage for a festival to arrive.
That limits how much we can make in a day. It also means the burfi you buy on Tuesday was not made the Thursday before.
Balance is not a recipe. It is a habit.
Four things happen to every sweet before it reaches your hands.
Nuts, ghee and jaggery are bought at the grade a premium counter would use. This is the part we refuse to economise on.
Small batches, traditional method, made fresh the same morning. No preservatives go in, because nothing needs to last that long.
Sugar enough to sweeten, ghee enough to finish. Neither is allowed to take over the ingredient underneath.
Priced for an ordinary week, not only for a festival. The quality does not move with the occasion.
The same grade you would find at a premium counter — without the premium markup.
Made the way they were taught to us, by hand, in batches small enough to watch.
Made fresh each morning, so there is nothing for a preservative to do.
The shop is on Sathy Road in Saravanampatti. Walk in, try something, and judge it yourself.