Guyanese Soft Mithai

Soft mithai is a traditional Guyanese sweet made of spice-infused fried dough coated with crystalized sugar syrup. Learn how to make Guyanese mithai with this easy-to-follow recipe.

Guyanese Soft Mithai

If you’ve ever enjoyed fried dough, this is Guyana’s version, but better! It has even more flavor thanks to warm, ground spices added directly to the dough. Growing up, we didn’t have this nearly as often as Crunchy Mithai but it’s popular during Eid, Diwali and Holi.

I also have a gluten-free Soft Mithai recipe that tastes nearly identical, without the gluten!

Why You’ll Love This Mithai Recipe

• Easy: From mixing the dough to frying and coating it with syrup, each step is straightforward and beginner-friendly. And while it takes about 1 hour to prepare, 30 minutes is hands-off, just letting the dough rest.
• Delicious: With a crisp golden brown exterior, and a pillowy soft, sweet center, this is the ultimate treat! The added aromatic spices in the dough and syrup make it even more mouthwatering.
• Anytime Snack: While this is perfect for holidays and gatherings because it’s shareable, it’s also great for snacking on in general. It’s versatile enough as an on-the-go snack or dessert.

Ingredients for Mithai

The list may seem long but the ingredients are simple so you should already have most of what you need in your fridge and pantry.

For the dough

• All Purpose Flour: This is the base of your dough.
• Baking powder: For light, fluffy dough, this ingredient is essential.
• Salt: Balance the sweetness with just a little salt.
• Granulated sugar: This sweetens the dough. You can use other sweeteners like honey and maple syrup if you like.
• Ground spices: Ground cinnamon, ground cloves, and ground nutmeg add a warm, rich depth.
• Milk and Water: Liquid moistens the dough and acts as a binding ingredient.
• Grated coconut: For a pop of tropical flavor, use fresh coconut.
• Butter: This enriches the dough, providing a tender crumb.
• Custard powder: This optional ingredient adds a milky taste and a hint of vanilla flavor. While it’s not crucial, I love adding this to the mix.
• Oil: Use any oil that’s suitable for frying. It should have a high smoke point.

For the sugar syrup

• Sugar: Use this to sweeten the glaze.
• Water: This dissolves the sugar.
• Cardamom pods: This optional ingredient adds a soft, floral essence that enhances the taste of the spiced dough.
• Vanilla: This imparts a vanilla flavor that enhances the overall sweetness.

See recipe card for quantities.

How to Make Mithai

Make the dough

Combine all purpose flour baking powder, salt, sugar, ground cinnamon, ground cloves and ground nutmeg in a large mixing bowl and mix. Then rub butter into the dry ingredients to form a crumbly texture. Add the grated coconut into the dry ingredients, then set it aside.

Combine the milk and water. I use cold coconut milk and water. Combine the wet ingredients with the other mixture to form a soft dough. Use your hands to knead the dough into a rough ball. Do not over work the dough. Then cover the dough with a damp paper towel and let it rest for 30 minutes.

Shaping and Frying

After the dough has rested, divide it in half. Gently roll out both dough pieces on a floured surface until they’re about 1/2 inch thick. Use a knife or pizza cutter to slice the dough into triangles.

Fry Guyanese Soft Mithai

Add 4-6 cups of oil to a large pot over medium-high heat. When the oil is hot, add a batch of cut out mithais to the oil. Working in small enough batches so you don’t overcrowd the oil. Fry the mithai pieces until golden brown. Remove from the heat and place in a bowl lined with paper towels to drain any excess oil.

Making the syrup

Combine sugar, water, and cardamom in a small saucepan then mix together until the sugar dissolves. Then place the saucepan on medium heat and bring to a boil.

Boil until the syrup reduces and is at the soft ball stage or 235°F (see notes for testing soft ball). Then remove the cardamom pods.

Coating the mithai

When the syrup reaches the soft ball stage, pour the syrup over the fried mithai and toss to evenly coat, then let it sit until it cools and the sugar crystallized (stir once or twice so it doesn’t stick to the bowl). I like to do this in small batches to ensure that each piece is evenly coated with sugar.

Storage

I recommend eating mithai immediately for the best experience. However, you can store leftovers in an airtight container so they don’t go stale. They’ll last up to 3 days.

To reheat them on a plate, cover them with a paper towel, and put them in the microwave for about 30 seconds.

Tips for the Best Guyanese Soft Mithai

• Roll out dough on a floured surface to prevent the dough from becoming sticky.
• Don’t roll the dough too thin. You want it about 1/2 inch thick so it puffs up nicely for that soft, pillowy texture.
• Heat the oil before adding the dough. The hot oil immediately starts to cook the outer layer of the dough, creating a crispy texture while preventing the mithais from becoming too greasy.
• Want to ensure even frying? Stir as often as needed while the dough cooks in the pan. Mithais are tender so be gentle when tossing around.
• You’ll know it’s time to flip the dough when the edges appear golden.
• It’s nearly impossible to eyeball the correct temperature for the sugar glaze. Use a candy thermometer for accuracy.

Frequently Asked Questions