Gluten Free Crunchy Mithai
Gluten free Crunchy Mithai is a great way to enjoy one of my favorite snacks without the tummy ache that I get from gluten. Most of you know that I have a gluten sensitivity. Therefore, I avoid gluten in my diet as much as possible. Since being diagnosed with this sensitivity 4 years ago, I converted most of my favorite Caribbean favorites into gluten free versions. Like this crunchy mithai. This gluten free version is so good, you won't miss the real thing.
Ingredients
- 2 cup2 cup2 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), Or King Arthur's Gluten Free Measure for Measure Flour
- 1 Tbsp1 Tbsp1 Tbsp Granulated White Sugar
- 1 tsp1 tsp1 tsp Ground Cinnamon
- .5 tsp.5 tsp.5 tsp ground Nutmeg
- .25 tsp.25 tsp.25 tsp ground Cloves
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil, melted
- .5 tsp.5 tsp.5 tsp Vanilla Extract
- .75 cup.75 cup.75 cup Coconut Milk, warmed
- 3 cups3 cups3 cups Vegetable Oil, or other frying oil
- .75 cup.75 cup.75 cup Granulated White Sugar
- .75 cup.75 cup.75 cup Water
- 1 tsp1 tsp1 tsp Vanilla Extract
For the Sugar Syrup
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine the gluten free measure for measure flour, ground cinnamon, ground cloves, ground nutmeg and granulated sugar in a mixing bowl. Mix together well and set aside
- Then in a separate bowl or cup combine the warm coconut milk, vanilla and melted coconut oil and mix together well
- Next add the warm coconut milk mixture to the dry ingredients and mix together to form a soft dough ball. A rubber spatula is a great tool for this step
- Then cover the dough ball with a damp paper towel and let rest for at least 30 minutes
- After 30 minutes divide the dough ball into 4 pieces
- Then working a piece of dough at a time, place the dough between two sheets of parchment paper and roll until the dough is about 3/16th inch thick
- Next cut the dough into strips that are about ½ inch wide and 2 inches in length
- Add 3 cups of oil to a large saucepan, then place on medium to medium-low heat
- When the oil comes up to temperature and is hot but not smoking, add the mithai strips. Try not to add them in clumps as they may stick together
- Fry on medium-medium low heat until the mithai is golden brown (this should take between 3-5 minutes) then remove from the oil and place in a bowl lined with a few sheets of paper towel. The paper towels will "soak up" any excess oil from frying
- Repeat until all of the dough has been rolled out and fried
- Combine the sugar and water in a small saucepan then mix together until the sugar dissolves
- Then place saucepan on medium heat and bring to a boil
- Continue to boil until the syrup reduces and is at the soft ball stage or 235 °F
- When the syrup reaches the soft ball stage, pour the syrup over the fried mithai and gently toss until the sugar crystalizes. I do this in small batches to ensure that all of the mithai are evenly coated with sugar
Frying the Crunchy Mithai
Making the Sugar Syrup
Coating the Mithai
Notes
Please note that not all gluten free flour are the same and I cannot guarantee similar results with other ingredients. For best results follow the recipe as written.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Nut Free Other Pescetarian Plant Based Shellfish Free Snacks Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 1711 |
Fat: | 179 g |
Carbohydrates: | 40 g |
Protein: | 0 g |
Cholesterol: | 0 g |
Sodium: | 1 mg |
Fiber: | 0 g |
Sugars: | 39 g |
Calculated per serving. |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.