Mithai
Jul 25, 2023
"If there’s one recipe that speaks to my family legacy, it’s mithai. Mithai means sweet in Hindi, and it is most definitely a sweet! Anise-infused dough is fried and thickly coated with a cardamom syrup that crystallizes as it cools. My family’s mithai recipe has been passed down for generations, and mithai making was traditionally a special event leading up to weddings. Family members would fly in days prior to make the dough, then fry, sugarcoat, and package the mithai—a mithai crew led by our family’s matriarch to spearhead a massive batch of 20 or 30 pounds of confection, all in celebration of the bride and groom." -- Salmah
This recipe was shared by Salmah in Episode 6 of Season 2 of The Great American Recipe.
This recipe was shared by Salmah in Episode 6 of Season 2 of The Great American Recipe.
- Servings
- 20 mithai
- Course
- Dessert
Ingredients
For the Mithai:
- ¼ cup anise seeds
- Seeds from ¼ cup cardamom pods
- 3 cups all-purpose flour, plus more for dusting
- 5 teaspoons baking powder
- ¼ cup ghee, melted
- 4 tablespoons (½ stick) unsalted butter, melted
- 2 cups evaporated milk
- 1 large egg
- 4 cups vegetable oil
For the Sugar syrup:
- 1½ cups water
- 2 cups sugar
- 4 cracked cardamom pods
- 2 teaspoons orange blossom water
Instructions
-
In a medium skillet, toast the anise seeds and cardamom seeds until fragrant. Let cool slightly, then grind in a coffee grinder. Transfer the ground spices to a large bowl. Add the flour and baking powder and whisk to combine.
-
In a small bowl, combine the melted ghee and butter. Slowly add the melted fats to the flour mixture, tossing the mixture and massaging the dough between your fingers for 7–10 minutes.
-
In another small bowl, whisk together the evaporated milk and egg. Slowly drizzle the milk and egg mixture into the flour mixture, about ½ cup at a time, continuing to toss the dough with your fingers.
-
Form the dough into a smooth ball, cover, and leave it to rest for 20 minutes at room temperature.
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Meanwhile, in a large, heavy-bottomed pan, heat the oil over medium-high heat to 375 degrees F. Set a wire rack over a rimmed baking sheet. Line another rimmed baking sheet with parchment paper.
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Transfer the dough to a floured surface and, using a rolling pin, roll the dough into a 1-inch-thick rectangle about 9 by 12 inches. Cut the dough into diamond shapes about 2 by 2 inches, or the desired size.
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Once the frying oil is up to temperature, fry the diamond pieces a few at a time until they are a deep golden brown, 5–6 minutes, flipping the diamonds halfway through to brown both sides evenly. Transfer the diamonds to the wire rack to cool and drain.
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To make the syrup, in a medium saucepan, combine the water, sugar, cardamom pods, and orange blossom water and bring to a soft boil over medium heat.
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Working with a few pieces at a time, place the cooled mithai in a large bowl and slowly stream some of the sugar syrup over the fried pieces while vigorously turning the bowl and tossing to coat the mithai in the sticky syrup. Once nicely coated, set the mithai on the prepared baking sheet to dry.
