Guyanese Soft Mithai

A blue bowl filled with golden brown mithai coated in sugar.

Guyanese Soft Mithai

Mithai is a beloved Guyanese sweet made of fragrant spiced dough, fried to golden brown perfection, and coated in crystallized sugar syrup. Learn how to make mithai with this simple recipe.

Course Sweet/Dessert

Cuisine Caribbean

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Prep Time 40

Cook Time 15

Total Time 55

Servings

Calories 531kcal

Author Althea Brown

Equipment

Large Mixing Bowl
Large Pan
Parchment Paper
Small Saucepan

Ingredients

For the dough

3 cups All Purpose Flour
3 teaspoons baking powder
1 tablespoon custard powder optional
1/4 teaspoon salt
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup butter
1 cup grated coconut
1/2 cup milk can use dairy free
1/2 cup water
4-6 cups oil suitable for frying

For the sugar syrup

1 1/2 cups water
1 1/2 cups sugar
2-3 cardamom pods optional
1 teaspoon vanilla

Instructions

Make the dough

In a large mixing bowl combine the all purpose flour baking powder, custard powder (if using), salt, sugar, ground cinnamon, ground cloves and ground nutmeg. Using a whisky, mix together well.
Then with your fingertips, rub the butter into the dry ingredient to form a crumbly texture. Next add the grated coconut and mix into the dry ingredients, then set aside.
Combine the milk and water. I used cold coconut milk and water. Then add the milk to the other ingredients and mix together to form a soft dough. Gently knead into a rough dough ball. Do not over work the dough.
Cover the dough with a damp paper towel and let it rest for 30 minutes

Shaping and Frying

After the dough has rested divide the dough into half. Then on a floured surface roll each piece of dough out until it is about 1/2 inch thick.
Cut the dough into triangles.
When ready to cook, add 4-6 cups of oil to a large pot on medium-high heat and heat up until it it is about 350 °F
When the oil is hot and working in batches so that you do not overcrowd the oil, add a few pieces of cut mithai pieces to the oil. Fry until the pieces are golden brown (about 2 1/2 minutes on each side). Stir as often to ensure even frying. Flip over so that both sides are golden brown.
Remove from the mithais from the heat and place in a bowl lined with paper towels to drain any excess oil.

Making the syrup

Combine the sugar, water and cardamom in a small saucepan then mix together until the sugar dissolves. Then add the saucepan to 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)

Coating the mithai

When the syrup reaches the soft ball stage, working in batches pour the syrup over the fried mithai and toss to distribute evenly. Let rest until the sugar crystalizes, stirring once or twice to prevent it from sticking to the bowl. Additionally these mithai pieces are tender so be gentle when tossing around or they will break apart.

Notes

Testing Soft Ball: "At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand." Taken from The Science Of Cooking

Nutrition