Madra mixture recipe – Sri Krishna sweets style Madras mota mixture recipe, with step-by-step pictures.
Madras mixture recipe with kara boondi, plain sev, maida biscuits, cashew nuts, and peanuts as main ingredients, gives a classic sweet stall style mixture. Deepavali is incomplete without making mixture in a South Indian family. We always buy Mixture from Sri Krishna sweets, a popular sweet shop in Chennai. They have an outlet in Chennai airport and so it is always convenient for us to buy from there before we board the flight.
My kids are huge fans of their Madras mixture, now they renamed this as Mota mixture. Though they have a wide variety of sweets and snacks we buy only this mixture from them. So this year for Deepavali I attempted to replicate the recipe, just with the taste and the ingredients I have seen in their packets. I slightly customized it to suit my kid’s taste too. Celebrate this Diwali with Jeyashri’s kitchen by choosing from our wide range of Diwali Sweets and Savory recipes.
Madras mixture recipe
South Indian mixture recipe with step-step-pictures
Servings 4 cups
Ingredients
- 2 cups Kara boondi
For Plain sev Makes 1 cup
- 1 cup Besan | kadalai maavu
- ¼ cup Rice flour
- Salt as needed
- 1 tbsp Hot oil
- Asafoetida a generous pinch
For maida biscuits | shakarpara yields 1 and 1/4 cup but we are using 3/4 cup for mixture
- ½ cup Maida| plain flour
- ¼ cup Sugar
- 2 tbsp Ghee
- a pinch Cardamom
Other ingredients
- ¼ cup Peanuts 1/4 cup deskinned and split
- ¼ cup Cashew nuts
- 1 tsp Red chili powder
- Salt as needed
- Oil For deep frying
Instructions
- For Kara boondi click in the ingredients list to find the recipe with video.
Let’s see how to make Plain sev first. For Mixture they use plain sev only. If you want you can make omapodi too and add it to the mixture. Basically the recipe is without omam.
- In a wide bowl add the besan, rice flour, salt, asafoedita and hot oil. Mix well and sprinkle water little and make a soft dough.
- Use the idiyappam achu to make this plain sev.
- Heat oil in a pan for deep frying, and once it is hot bring it to medium flame.
- Squeeze in the sev into the oil and cook on both sides.
- This will get cooked so fast.
- Repeat this for the rest of the dough.
- Take out and drain the excess oil in a kitchen towel.
- Break this with your hands and keep it aside.
Next let’s make maida biscutis | shakarpara
- Powder 1/4 cup sugar.
- In a wide bowl add the maida, powdered sugar, melted ghee and a pinch of cardamom.
- Mix well and sprinkle little water and make a tight dough.
- Keep it covered for 30 minutes.
- Take out and dust a board. Roll the dough over the board.
- Let this be bit thick.
- Cut them into squares.
- Fry this in batches in a low flame.
- Once they become golden brown, take out from oil.
- Drain excess oil in the kitchen towel.
- I used 3/4 cup of the maida biscuits for this recipe.
- The Original recipe use split deskined peanut. So i used the same. If you want to add whole peanuts, feel free to use.
- Deep fry the peanuts in oil and keep it aside.
- Deep fry the cashew nuts too. Be careful as peanut and cashew nuts get burnt very fast.
- Keep the flame low.
- Drain the excess oil in a kitchen towel.
- If using curry leaves, wash them and pat dry in a towel and then deep fry it till crisp.
Now we are ready with all the things available for mixture. Let’s make the Mota mixture.
- In a wide bowl add the kara bondi, plain sev, maida biscuits, fried peanuts and cashew nuts.
- Add red chili powder and little salt.
- Mix everything well. Use clean dry hands if mixing with hands.
- Sri Krishna sweets style Madras mixture is ready to eat now.
- Store this in a dry air tight container.
- This will stay good for 2 weeks.
Video
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Notes
Notes:
1. You can add little more red chili powder if you want a spicy madras mixture. Mine was medium spicy. 2. Fresh pepper powder can be added to the mixture along with red chili powder. 3. You can add fried roasted gram and aval (poha) too. 4. Curry leaves to enhance the taste of the Madras mixture, so if you want you can add it.
1. You can add little more red chili powder if you want a spicy madras mixture. Mine was medium spicy. 2. Fresh pepper powder can be added to the mixture along with red chili powder. 3. You can add fried roasted gram and aval (poha) too. 4. Curry leaves to enhance the taste of the Madras mixture, so if you want you can add it.
Check out the full recipe of Kara boondi here
Let’s see how to make Plain sev first. For Mixture they use plain sev only. If you want you can make omapodi too and add it to the mixture. Basically the recipe is without omam. This Plain sev can be used for chaats too.
- In a wide bowl add the besan, rice flour, salt, asafoedita and hot oil.
- Mix well and sprinkle water little and make a soft dough.
- Use the idiyappam achu to make this plain sev.
- Heat oil in a pan for deep frying, and once it is hot bring it to medium flame.
- Squeeze in the sev into the oil and cook on both sides.
- This will get cooked so fast.
- Repeat this for the rest of the dough.
- Take out and drain the excess oil in a kitchen towel.
- Break this with your hands and keep it aside.
Next let’s make maida biscutis | shakarpara
- Powder 1/4 cup sugar.
- In a wide bowl add the maida, powdered sugar, melted ghee and a pinch of cardamom.
- Mix well and sprinkle little water and make a tight dough.
- Keep it covered for 30 minutes.
- Take out and dust a board. Roll the dough over the board.
- Dusting the board helps in taking out the cut squares easily.
- Let this be a bit thick.
- Cut them into squares.
- Fry this in batches on a low flame.
- Once they become golden brown, take them out of the oil.
- Drain excess oil in the kitchen towel.
- I used 3/4 cup of the maida biscuits for this recipe.
The Original recipe use split deskinned peanut. So I used the same. If you want to add whole peanuts, feel free to use them.
- Deep fry the peanuts in oil and keep them aside.
- Deep fry the cashew nuts too. Be careful as peanut and cashew nuts get burnt very fast.
- Keep the flame low.
- Drain the excess oil in a kitchen towel.
- If using curry leaves, wash them and pat them dry in a towel, and then deep fry it till crisp.
Now we are ready with all the things available for mixture. Let’s make the Mota mixture.
- In a wide bowl add the kara boondi, plain sev, maida biscuits, fried peanuts, and cashew nuts.
- Add red chili powder and a little salt.
- Mix everything well. Use clean dry hands if mixing with hands.
- Sri Krishna sweets style Madras mixture is ready to eat now.
- Store this in a dry airtight container.
- This will stay good for 2 weeks.
Notes:
- You can add a little more red chili powder if you want a spicy madras mixture. Mine was medium spicy.
- Fresh pepper powder can be added to the mixture along with red chili powder.
- You can add fried roasted gram and aval (poha) too.
- Curry leaves enhance the taste of the Madras mixture, so if you want you can add it.
Nice recipe.It seem really sweet.Thank you for sharing this wonderful recipe.I think it is easy to make in the home.So i try to make this in my home.Cooking is my favorite field and i try new experiments in it.Expecting more wonderful recipes like this.Legally recognized as supplier of goods or services.Proper accounting of taxes paid on the input goods or services which can be utilized for payment of GST due on supply of goods or services or both by the business.Refer more GST Registration legally authorized to collect tax from his purchasers and pass on the credit of the taxes paid on the goods or services supplied to purchasers or recipients.Do GST Registration easily using this website.
Dear Jeyashri,
I followed your steps and made Madras mota mixture for Diwali this year. I tweaked the recipe a bit and added fried gram ( pottukadalai), fried Poha and a tadka of mustard seeds and cumin seeds, before mixing them up. The steps are very easy to follow and the mixture tastes yummy. Thank you for the detailed recipe ??
Thank you jeyashri, for the wonderful recipe