In the 1940s, Ponnambala Nadar, a resourceful grocery store owner decided to use sugarcane jaggery (gur) and peanuts to make the kadalai mittai shifting from the traditional preparation of Kovilpatti Kadalai Mittai using palm jaggery and groundnuts locally available in nearby districts. Locals say that for decades Kovilpatti kadalai mittai was prepared during village festivals... Continue Reading →