My Delicious Guyanese Crunchy Mithai/ Latto Recipe #guyaneserecipe #guyanesesweets

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: desiccated coconut

Unsweetened coconut reduces sugar intake, and desiccated coconut is more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option, while margarine can be less costly.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour increases fiber content, while corn flour can be more budget-friendly.

Welcome to the kitchen to make Guyanese Crunchy Mithai.

Add 3 cups of flour to a bowl.

Add 1/2 teaspoon of cinnamon, 1 1/2 teaspoons of freshly grated nutmeg, 1/4 teaspoon of cardamom, 1 tablespoon of custard powder, 2 tablespoons of milk powder, and 3 tablespoons of white sugar to the flour and whisk to combine.

Add 1 tablespoon of butter and 1 tablespoon of vegetable shortening to the dry mixture and mix with clean hands.

Prepare wet ingredients by adding 1 cup of room temperature whole milk and 1 teaspoon of vanilla extract to a bowl.

Make a well in the center of the dry ingredients and add half of the milk, mixing in gradually. Add the remaining milk as needed depending on the flour brand and temperature.

Knead the dough with clean hands until smooth, using additional flour for dusting if necessary.

Let the dough rest in a clean bowl for 20 minutes.

Flour the surface slightly and roll out the dough.

Shape the edges of the rolled dough for evenness and cut it into strips using a knife or pizza cutter.

Heat oil in a frying pan over medium heat.

Drop the strips into the hot oil one at a time to maintain their shape and avoid overcrowding the pan.

Fry the strips until they rise to the top and turn a light golden brown color, gently moving them around to prevent sticking.

Remove the fried strips and let them cool completely.

In a pot, combine 2 cups of white sugar and 1 cup of water over medium heat, stirring until the sugar dissolves.

Add 1 teaspoon of vanilla essence and 1/4 teaspoon of ginger powder to the sugar mixture and bring it to a simmer to create a thick syrup.

Simmer the syrup for about 12 minutes, checking for a thread consistency between fingers.

Remove the syrup from heat once ready.

Coat the cooled Mithai sticks with the syrup, turning them to ensure even coverage.

Sprinkle 1/4 cup of icing sugar over the coated Mithai to help with drying and crystallization.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens