Kovilpatti Kadalai Mittai is a ready-to-eat solid, brittle sweet generally made from casting a mix of dry peanuts held together with glistening hot jaggery syrup, and topped with wisps of grated coconut dyed pink, green and yellow.
Kovilpatti Kadalai Mittai usually takes the form of a slab of squares wedged together. In Kovilpatti, it is found as single rectangular chunks, or rather cuboids, sealed in packets.
Since decades, the Kovilpatti Kadalai Mittai traditionally prepared during village festivals using palm jaggery and groundnuts from nearby districts. The switch to sugarcane jaggery happened in the pre-independence era.
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Organic special ‘Vellam’ – a fresh, pale, soft triangular block of jaggery is sourced from in and around Kovilpatti like Srivalliputhur. Groundnuts grown in the native black soil are sourced from the nearby town of Aruppukottai. The water from river Thamirabarani is used in the production which enhances the taste naturally. This is how this Kovilpatti Kadalai mittai has a unique traditional flavor.
Groundnuts are sand roasted and stored at jute sack to maintain the heat overnight. Then groundnuts are split and the red skin is removed and sieved to remove granules and sand. Jaggery is boiled and stored overnight. The production of Kovilpatti Kadalai Mittai is done in “Veragu Aduppu”, a special old form of stow, which gives Kovilpatti Kadalai Mittai a special flavour.
Stored jaggery syrup is heated and stir consistently. Required quantity of split groundnuts are mixed added to the syrup and mixed evenly and made into a shape of rugby ball. Required flavoring agents like vannila powder, Dried Ginger or Cardamom are added to the Syrup alongwith groundnuts.
Preparation of the Kovilpatti Kadalai Mittai involves great skill that requires accurately timed, swift clockwise and anticlockwise moves of the cook’s ladle, to ensure that the bubbles dissipate and a limp of peanuts embedded in hardened syrup emerges.
Production of Kovilpatti Kadalai Mittai requires a constant observation with respect to its heating limits and quantity of ingredients used. There is a specific paste form that has to be acquired by heating which only a skilled person can calculate.
Once the required consistency is acquired, groundnuts jaggery mixture is sheeted using roller in wooden plates. It is then cut into required size using Criss Cross knife or Roller with blades. It is then cooled down and broken into required size and packed.
Kovilpatti Kadalai Mittai makes use of only natural ingredients being laden in proteins, vitamins and minerals, making it nutritious and energetic food. Kovilpatti Kadalai Mittai has obtained great repute owing to its unique flavour and taste.
GI Tag Registration Date : 20 April 2020
GI Tag Number : 486
Certificate Number : 363
Geographical Area : Tamil Nadu
Special Cover Release Date : 13 October 2021
Cancellation : Kovilpatti 628 501
Type : GI Tag Cover
Cover Identification Number : TN/25/2021
Each cover is numbered. Total 2000 Covers are issued. Cover has an embossed image of Kovilpatti Kadalai Mittai.
Enlarged View of Illustration
Enlarged View of Cancellation
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