Home » Dessert » Mithai: How To Make Guyanese Mithai
by Jehan Powell on Oct 14, 2019 12 comments »
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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!
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!
Get the RecipeGUYANESE MITHAI
Servings: 6
5 from 6 votes
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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
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!
Video
Course: Dessert
Author: Jehan Powell
Dessert
originally published on Oct 14, 2019 (last updated Aug 29, 2022)
12 comments Leave a comment »
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12 comments on “Mithai: How To Make Guyanese Mithai”
Leave a comment »
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Maureen London — Log in to Reply
I enjoy the video.
I’m going to try and make it.
You made it look so easy.
I got a package from the store today, but it’s like a jawbreaker.
Thanks so much.
Lots of love and respect. -
Dee Primo — Log in to Reply
I Had the kind of grandmother that could and would make anything.., unfortunately, i was that granddaughter that thought my grandma would live forever. I was the only grandchild that clinger to her side but I simply made life easier for her by cleaning up…. I never cared to learn.. and when i share stories about her with my kids… I only would always say “I’m going to learn to make that one day”…. Thank you Jehan
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Jehan Powell — Log in to Reply
You’re welcome!
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Sara T — Log in to Reply
Going to try it! Thank you looks delish!
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Nancy Kuki — Log in to Reply
It looks delicious i am going to try make the mithai think i will enjoy them
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Nalisha Bentick — Log in to Reply
Thank you so much for helping me to make mithai i tried it and it is very good first time i am making it thank again
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Tara Ramnarain — Log in to Reply
Mouthwatering ❤️
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Vimla Hare — Log in to Reply
Hi Jehan,
I made this for the first time yesterday. It was delicious and came out good.
I was wondering if it s okay to add the syrup a day or two after it’s fried? Only reason is I am going to make some to take to a wedding that’s in the DR.
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Jehan Powell — Log in to Reply
Hi, it’s best to add the syrup right away, this lasts for at least a week and stays crunchy so you can make it a few days ahead.
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CJ — Log in to Reply
The recipe is easy to follow. I’ve tried it and it’s crunchy and tasty too. Will definitely be making more.
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Franiejr — Log in to Reply
Thank you very nice????
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Pattie — Log in to Reply
This is the best mettai I have tasted. Was longing for some good old time treats… Now I’ve finally got it. Your ingredients and measurements were spot on!!!
My daughter and granddaughter will have a treat!!! Thanks thanks thanks… Am truly grateful… if I could have given you a 10, I would have!!
You’re the best!!
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