How to make delicious soft Guyanese mithai/Kurma/crunchy on the outside and fluffy soft on inside.

coconut milk

🥗Healthier: almond milk

💰Cheaper: water with coconut extract

Almond milk is lower in calories, while water with coconut extract mimics the flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber, while self-rising flour simplifies the recipe.

Sift 3 cups of all-purpose flour into a bowl.

Combine all dry ingredients including baking powder, cinnamon powder, cardamom powder, and grated nutmeg.

Add 2 tablespoons of brown sugar and mix well.

Incorporate 1 stick of cold unsalted butter into the mixture until it reaches a sandy texture.

Add 1 cup of freshly grated coconut and 1 tablespoon of ginger, mixing thoroughly.

Gradually add 1 cup of Carnation milk until a dough forms, kneading lightly to avoid overworking.

Cover the dough and let it rest for about 5 minutes.

Divide the dough into two balls and roll each out to about 1/4 inch thick.

Cut the rolled dough into triangular shapes or desired shapes.

Heat vegetable oil in a deep skillet over medium heat.

Fry the shapes until golden brown, testing the temperature with one piece first.

Prepare syrup by boiling 1 cup of water with 1 cup of granulated sugar, 2 cardamom pods, and pieces of ginger for 10-15 minutes until thickened.

Remove the ginger and cardamom pods from the syrup.

Coat the fried pieces with the syrup gently, turning until they are crystallized.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens