In a large mixing bowl combine the gluten free all purpose flour, potato flour, baking powder, salt, sugar, ground cinnamon, ground cloves and ground nutmeg and mix together

Then rub the coconut oil into the dry ingredient to form a crumbly texture

Next add the grated coconuts and mix into the dry ingredients, then set aside

Combine the coconut milk and water. I used cold coconut milk and water

Then add the water and coconut milk mixture to the other ingredients and press together to form a soft dough. I add the liquid a little at a time until all the milk-water mixture and other ingredients combine to form a soft dough that I press into a log or ball with my hands

Cover the dough with a damp paper towel and let it rest for 30-40 minutes

After the dough has rested divide the dough into 4 large balls

Place each ball between two sheets of parchment paper, then using a rolling pin roll each dough out until it is 1/2 inch thick

Then cut away the rough edges and cut the dough into triangles. Alternatively you may cut the dough into 3 inch by 2 inch strips and then roll them into thick logs

Next, to fry the dough, add 4 cups of oil to a large pot on medium-high heat and bring up to temperature

When the oil is hot add a batch of cut out or rolled out mithais to the oil and fry until mithais are golden brown, stir as often as needed to ensure even frying

Remove from the heat and place in a bowl lined with paper towels to drain any excess oil

Repeat until all of the mithais have been fried

Combine the sugar, water and cardamom in a small saucepan then mix together until the sugar dissolves

Then place saucepan on medium heat and bring to a boil

Boil uncovered for 5 minutes then remove the cardamom pods

Continue to boil until the syrup reduces and is at the soft ball stage or 235 °F (see notes for testing soft ball)

When the syrup reaches the soft ball stage, remove from the heat and stir for about 30 seconds to begin the crystallization of the syrup. Then pour the syrup over the fried mithai and toss until the sugar crystalizes. I do this in small batches to ensure that all of the mithai are evenly coated with sugar. Additionally the gluten free soft mithai is more tender than regular mithai and therefore more likely to fall apart during this step if you are not gentle