Crunchy Mithai / Kurma
• 3 cups flour
• 1/3 cup freshly grated coconut, (squeezed to drain milk)
• 1/4 cup white granulated sugar
• 3 tbsp butter
• 1/2 tsp freshly grated ginger
• 1/2 tsp ground cinnamon
• 1 1/2 tsp anise seeds (optional)
• 3/4 cup evaporated milk
• 1/4 cup water
• Vegetable or canola oil for frying
• 1 cup white granulated sugar
• 1/2 cup water
• 1/2 tsp vanilla extract (optional)
1. Mix flour, coconut, sugar, and spices in a deep bowl. Cut butter into mixture until small pea sizes are formed.
2. Combine evaporated milk, water, and grated ginger, stir, then add to flour mixture. Knead to form a dough ball. Set aside for 1/2 hour minimum.
3. Roll dough to 1/4 inch thickness. Cut into thin strips. The thinner you cut, the crunchier it will be after frying.
4. Heat oil on medium fire. Fry strips until golden brown. Let strips cool completely before tossing in sugar syrup.
5. Combine sugar, water, and vanilla, if using. Boil on low for about 35 minutes, or longer depending on your stove. Test sugar in water to see if it has reached the “soft ball” stage.
6. When sugar is ready, pour over mithai strips and toss until sugar is no longer clear and has become white.
Tips and additional notes:
• Freshly grated coconut can be found in the freezer section of ethnic grocery stores these days. I have used the Birds Eye brand numerous times and it works perfectly. I have found other brands at local Indo-pak stores as well.
• 1 tsp Bird’s custard powder can be added to the dough mixture for added flavor.
• Flatten dough with hands first before rolling.
• When cutting dough, if dough sticks to the knife, dip knife in flour in between cuts.