Place flour, cinnamon,nutmeg, sugar and salt in a large bowl and stir to combine. Add shortening and rub into dough. Next add milk then knead to form stiff dough. You can use coconut milk as well. Set aside for half an hour.

Next roll the dough to ¼ inch thickness, then using a knife or pizza cutter, cut into thin strips.

In a heavy bottom saucepan add enough oil to deep fry, then place on medium fire.

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.

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.

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.

Add ½ tsp vanilla and stir quickly. Place the fried dough in a large metallic bowl.

Pour syrup over and stir to coat. Allow the sugar to set, stirring occasionally to prevent the Mithai from sticking to each other. Enjoy!