Gluten Free Crunchy Mithai (Edit recipe)

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.

45 minutes

15 minutes

Difficulty:

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Show nutritional information

This is our estimate based on online research.
Calories:	2127
Fat:	179 g
Carbohydrates:	136 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	33 mg
Fiber:	4 g
Sugars:	39 g
Calculated per serving.

by Althea Brown

View original recipe

Serves: 4

Ingredients

2 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), Or King Arthur's Gluten Free Measure for Measure Flour
1 Tbsp Granulated White Sugar
1 tsp Ground Cinnamon
.5 tsp ground Nutmeg
.25 tsp ground Cloves
1 Tbsp Coconut Oil, melted
.5 tsp Vanilla Extract
.75 cup Coconut Milk, warmed
3 cups Vegetable Oil, or other frying oil

For the Sugar Syrup

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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

Frying the Crunchy Mithai

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

Making the Sugar Syrup

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

Coating the Mithai

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

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.