With Diwali around the corner, I couldn’t resist making these soft mithai with a brown sugar glaze that complements this dense, deep-fried, perfectly spiced dough. Any Indian holiday was spent making sweets that would be offered to the gods and then shared with friends and family.
Diwali is the Hindu festival of lights. While there are a few variations of the story behind the celebration of this holiday, the one I was told was that Lord Rama was returning to his village after being exiled for 14 years. It was the darkest night of the year and to help him find his way home, the villagers lit thousands of diyas (little clay pots filled with oil and a wick that was lit like a candle or lamp) so he can see the village from afar.
Growing up, my parents would start the preparation a few days early. We would buy wicks in bulk and have to cut them and soak them in coconut oil. We would bring out the box of old diyas and sort through them removing any broken or damaged ones and replacing them with new ones. We would soak the diyas in a big washtub in the backyard and wash them all by hand and leave them in the sun to dry.
The day of, we would wake up early and my father and brother would start their day by washing down the yard with soapy water and a scrub brush, by setting up tables, and by hanging string lights. My mom and my sister would start making all the sweets and food. I can almost imagine them now. Rolling the gulab jamun, frying the mithai, grating the coconut for the barfi, and peeling potatoes for aloo and channa curry. I would always pop between the guys outside and the girls inside throughout the day, helping where I can. But I was always front and center when my sister was ready to make the rangoli (art created on the ground using colored powder, rice, etc)
Once the sun started to set, we sprang into action and the diyas were lit. We would place them in a line, a few inches apart, all throughout the outside of the house; on the patio rails, on the balcony, along the walkway to the house. We lit hundreds of them. It was common for people to drive by, see all the houses and how beautiful the lights looked. We would hand out boxes of sweets to passersby, friends, family, and neighbors. By 11pm, we got ready to shut things down and call it a night. We were tired!
GUYANESE SOFT MITHAI
Soft Mithai is deep-fried dough that contains spices like nutmeg, cinnamon, and cardamom. It is not soft and pillowy but rather dense; similar to a scone. The reason we say “soft mithai” and not just “mithai” is because there is a very popular crunchy snack version of these that are sold by many street vendors in Guyana.
Like many foods, there is no one way to make them. People can change the recipe based on ingredients at hand, religious restrictions, or liking, while some people may keep a recipe the same from generation to generation. This recipe started as my grandmother’s but has changed a lot over time. Let’s talk about ingredients and substitutions.
Ingredients, Substitutions and Additions:
Powdered Milk – This adds a bit of creaminess of the dough and is definitely worth seeking out to make this recipe. You can find this at most local grocery stores but be mindful that the stores often carry the non-fat or low-fat version. I have been able to find the whole milk version at my local Kroger. You can always find it in the Indian stores and I also find it in the local Fiesta Mart. Worst case scenario, you can order it online. If you don’t want to use this then you can swap it out for powdered or shredded unsweetened coconut or finely grated fresh coconut.
Custard Powdered – This can be found in any grocery store in the baking aisle. My grandmother used to add an egg to her recipe but in Hindu foods, meat products are not allowed. Custard powder will act as a thickener and binding ingredient to help hold it all together and all flavor.
Salted Butter – I have always used salted butter. If you are not using salted butter then you will want to add 1/4 teaspoon of salt to help balance the flavors.
Baking Powder – I would highly recommend measuring the baking powder and not eyeballing it. Too little will make your mithai dense and hard. Too much will cause it to swell rapidly during frying and crack. I have tried this several times to make sure I have the right amount to render tender and enjoyable mithai.
Evaporated Milk – This is what I always grew up using. But if you don’t have any then whole milk or half and half will work just fine. It is important to keep the milk nice and cold so that the pieces of butter in the flour mixture don’t completely melt into the flour. This will give you a melt in the mouth crumbly texture after it is fried.
Cinnamon, Nutmeg, and Cardamom – These are the spice I use. Sometimes my mom omits the cardamom but I think it’s a must. Nothing makes me feel more Indian than cardamom. Is that a thing? Feeling Indian?
Oil – Vegetable oil is commonly what I use but I am sure you can experiment with other oils like canola and corn, and it will be just fine.
Mixed Essence – Okay! This one is complicated if you are not from Guyana or Trinidad. Essence is the same as extracts. So vanilla essence would be vanilla extract here in the US. Mixed essence is essentially a combination of Almond, vanilla, and pear extracts. It is usually artificially flavored which is not my favorite. In lieu of mixed essence, I would recommend using almond extract since the almond is very prominent in the mixed essence. My second recommendation would then be vanilla.
Coconut (Addition) – So my recipe doesn’t call for coconut but some people love making it with coconut and that’s perfectly fine. My grandmother’s recipe calls for coconut in place of powdered milk. I would not recommend taking out the powdered milk but instead adding 1/4 cup of finely shredded coconut. If you don’t love the gritty texture of shredded coconut then you can find coconut powder in an Indian grocer. you can use fresh or dehydrated coconut. Keep in mind that it may take a little more liquid to mix together the dough.
Helpful Tips:
Cold butter & Cold Milk – Using cold butter and milk will help to keep the finished dough tender and crumbly.
Do Not Overknead – Once the dough comes together and all ingredients are well incorporated then it is ready to sit for a bit before frying. Overmixing or over-kneading will develop the gluten, making it chewy and tough.
Heat Oil to 325F Degrees – Because the dough is a bit dense, it takes a bit longer in the oil to cook it through. Frying at 325F will give you a perfectly cooked interior and a beautiful golden brown exterior. You can use a candy thermometer or a digital thermometer to check the oil. Otherwise, you can drop one or 2 pieces in the oil, to test. Once they are done, take them out and break them apart to see if they are cooked through. This will let you know if you need to adjust the heat.
Glazing – Now you may notice that my mithai has a shiny glaze. It is common for mithai to have a crystallized sugar coating usually made of a thick syrup made of white sugar and water. However, a brown sugar glaze adds depth of flavor and a subtle sweetness that allows the fried dough to be the hero. It also lets that golden brown color that we worked so hard to achieve by checking oil temperatures and not overcrowding the pan, shine through. I promise you it will be worth it. The glaze is ready when it now starts to thicken and become the slightest bit sticky. If it gets too thick then you can add water to thin it out. The ticker the syrup gets, the more of that caked-on, crystallized sugared look you will get.
Storing – Once these are done, you will want to store them in an air-tight container to prevent them from drying out. They will be good at room temperature for only a few days due to the milk ingredients of the recipe. You can refrigerate for up to 7 days.
As you scroll down, the recipe may seem long or complicated but I assure you, it is quite easy. I hope you try this recipe. It is one that is near and dear to my heart. Let’s dive into the recipe.
Guyanese Soft Mithai
Description
This easy soft mithai recipe is your childhood in every bite. Perfectly sweet and melts in your mouth. Give this a try and you won't be able to take your hand out of the mithai jar.
Ingredients
Dough
Glaze
Instructions
Dough
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Cut the cold butter into cubes and add to a bowl with the flour. Use a pastry blender or fingertips and break up the butter until it looks like breadcrumbs.
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To the flour and butter mixture, add powdered milk, custard powder, sugar, baking powder, cinnamon, nutmeg, and cardamom. Stir together to combine.
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Make a well in the center of the flour mixture and add 1/2 cup of cold milk. Mix together using a spatula or spoon. Keep adding milk a little at a time until dough is formed and not sticky.
NOTE: You may NOT use all of your milk. -
Cover dough and let it sit at room temperature for 15-20 minutes.
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In the meanwhile, add oil to a large, deep, pot for frying. Heat to 325F degrees.
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Roll the dough out on a floured surface, about 3/4 inch thick. Cut into long 2 inch strips lengthwise and then cut each strip diagonally into 2-inch pieces.
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Fry until golden brown, turning to allow the dough pieces to brown evenly. Remove onto a paper towel to cool.
Glaze
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In a saucepan, add sugar, water, and essence and bring to a boil. Reduce heat to a simmer until it begins to thicken and feels a bit sticky.
NOTE: You want it to still be a bit runny so you can get a glaze. If the sugar gets too thick, it will crystallize when it cools, leaving hard bits of sugar on the surface of the mithai.
Assembly
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On a cookie sheet, lay a piece of wax paper or foil.
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In a deep bowl, place a few pieces of mithai and spoon some of the hot syrup over them. Toss gently to coat.
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Working quickly, use a fork to lift each piece of mithai onto wax paper or foil, allowing any excess syrup to fall off.
Note
- Custard powder can be found in most grocery stores in the baking section.
- Use whole powdered milk and not low fat. Powdered milk can be found at most grocery stores, Indian or Mexican grocers, or online.
- In place of evaporated milk, you can use whole milk or half and half. I don't recommend using low-fat or non-fat milk
- "Mixed Essence" is a combination of pear, almond, and vanilla extract. This is not easily found in the US so I would recommend using almond extract but if you don't have that then vanilla would work.
- Store in an airtight container for up to 3 days or refrigerate for up to 7 days.
