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Gluten Free Chruncy Mithai

Gluten free all purpose flour mixed with warm spices, then fried and coated with a sugar syrup
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Gluten free, Vegan
Cuisine: Caribbean
Servings: 4 servings
Author: Althea Brown

Ingredients

  • 2 cupsKing Arthur Gluten Free Measure for Measure Flour
  • 1 tablespoon of granulated sugar
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon of ground nutmeg
  • ¼ teaspoon of ground cloves
  • 1 tablespoon of coconut oil melted
  • ½ teaspoon of vanilla extract
  • ¾ cup of coconut milk warmed
  • 3 cups of oil for frying

For the sugar syrup

  • ¾ cup of granulated sugar
  • ¾ cup of water
  • 1 teaspoon of vanilla extract

Special tool or equipment

  • Parchment paper for rolling and working with the dough

Instructions

  • Combine the gluten free measure for measure flour, ground cinnamon, ground cloves, ground nutmeg and granulated sugar in a mixing bowl. Mix together well and set aside
  • Then in a separate bowl or cup combine the warm coconut milk, vanilla and melted coconut oil and mix together well
  • Next add the warm coconut milk mixture to the dry ingredients and mix together to form a soft dough ball. A rubber spatula is a great tool for this step
  • Then cover the dough ball with a damp paper towel and let rest for at least 30 minutes
  • After 30 minutes divide the dough ball into 4 pieces
  • Then working a piece of dough at a time, place the dough between two sheets of parchment paper and roll until the dough is about 3/16th inch thick
  • Next cut the dough into strips that are about ½ inch wide and 2 inches in length

Frying the crunchy mithai

  • Add 3 cups of oil to a large saucepan, then place on medium to medium-low heat
  • When the oil comes up to temperature and is hot but not smoking, add the mithai strips. Try not to add them in clumps as they may stick together
  • Fry on medium-medium low heat until the mithai is golden brown (this should take between 3-5 minutes) then remove from the oil and place in a bowl lined with a few sheets of paper towel. The paper towels will "soak up" any excess oil from frying
  • Repeat until all of the dough has been rolled out and fried

Making the sugar syrup

  • Combine the sugar and water in a small saucepan then mix together until the sugar dissolves
  • Then place saucepan on medium heat and bring to a boil
  • Continue to boil until the syrup reduces and is at the soft ball stage or 235 °F (click here to learn how to test for "soft ball" without a thermometer)

Coating the mithai

  • When the syrup reaches the soft ball stage, pour the syrup over the fried mithai and gently toss until the sugar crystalizes. I do this in small batches to ensure that all of the mithai are evenly coated with sugar

Notes

Please note that not all gluten free flour are the same and I cannot guarantee similar results with other ingredients. For best results follow the recipe as written.