MITHAI: HOW TO MAKE GUYANESE MITHAI

How to make Guyanese Mithai

My mom just left after visiting for a week and I managed to get her to film her making Mithai! If you follow me over on Instagram then you probably saw that she was cooking up a storm!  She also made fried bake and roti while she was here and I filmed mithai and roti for my YouTube Channel!

How to make Guyanese Mithai

She makes the best mithai and every time she comes to visit I request a batch.  The kids love it so it never lasts long!  I added her recipe as well as a video on YouTube and you can tell by the way that she makes it, that she’s a master at it!  She shared a few tips and trips to ensure you have great results.  She shares how to make the mithai crispy without making it rock hard or soft in the middle .Head on over to my YouTube channel and be sure to leave her a nice comment, she was so nervous filming!

https://youtu.be/MebXDmLkqHE

 

GUYANESE MITHAI

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GUYANESE MITHAI

Ingredients

  • 3 cups all purpose flour
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 tbsp sugar
  • pinch of salt
  • 2 tbsp shortening
  • about 1 cup milk
  • Syrup:
  • 1 cup sugar
  • 1 cup water
  • 1 inch piece thinly sliced ginger
  • 1 stick cinnamon
  • ½ tsp pure vanilla extract

Instructions

  1. Place flour, cinnamon,nutmeg, sugar and salt in a large bowl and stir to combine. Next add milk then knead to form stiff dough. You can use coconut milk as well. Set aside for half an hour.
  2. Next roll the dough to ¼ inch thickness, then using a knife or pizza cutter, cut into thin strips.
  3. In a heavy bottom saucepan add enough oil to deep fry, then place on medium fire.
  4. When oil is hot (tiny bubbles will form around the dough when it is dropped into oil) add strips of dough and fry until golden brown and crispy.
  5. Fry slowly so that the dough cooks all the way through and dries out in the middle. This ensures that the mithai is crispy and not soft. Remove from the oil and drain on a plate covered with paper towel.
  6. Place water, sugar, ginger and cinnamon in a heavy bottom sauce pot over medium fire. Using a candy thermometer cook until it reaches 225-235 degrees. If you do not have a thermometer, cook until sugar crystals form on the side of the pot.
  7. Add ½ tsp vanilla and stir quickly. Place the fried dough in a large metallic bowl.
  8. Pour syrup over and stir to coat. Allow the sugar to set, stirring occasionally to prevent the Mithai from sticking to each other. Enjoy!
http://jehancancook.com/2019/10/mithai-how-to-make-guyanese-mithai/

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