How to make Mithai and Parsad a Guyanese Sweet treat

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

coconut

🥗Healthier: almond flour

💰Cheaper: desiccated coconut

Almond flour offers a nutty taste and is gluten-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a tropical flavor and is dairy-free.

Weigh 2 pounds of flour on a scale or measure it out as 7 cups using a measuring cup.

Add ground nutmeg, ground cardamom, baking powder, and custard powder to the flour and mix well.

Add 1/4 cup of brown sugar to the flour mixture.

Add 1 cup of grated coconut (fresh or store-bought) to the flour mixture.

Break 2 eggs into a measuring cup and whisk them.

Add 1 can of evaporated milk to the eggs and mix.

Add 1/2 can of condensed milk to the egg and milk mixture for richness and sweetness.

Create a well in the flour mixture and gradually add the milk and egg mixture, mixing until a dough forms.

Knead the dough until it reaches the desired consistency, adding more milk if necessary.

Roll out the dough to about 1/4 inch thickness and cut into small pieces.

Heat oil in a pot for frying and test the temperature with a small piece of dough.

Fry the cut pieces in hot oil until golden brown, then remove and set aside.

In a separate pot, combine sugar, cinnamon, and vanilla extract to make a syrup.

Use brown sugar for a darker syrup or white sugar for a lighter color.

Once the syrup is ready, pour it over the fried mithai and mix well.

Drizzle extra condensed milk over the mithai if desired and mix in.

Optionally, coat the mithai with powdered sugar mixed with a little milk for a different finish.

Add a teaspoon of butter to the syrup for added sheen before pouring it over the mithai.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens