lakri mithai22 I am going to show you how we make lakri mithai at home, every home has their own version this is ours. We make this every Eid, well that is nearly every Eid! The Eid you see this on the table know that it took me a few hours of convincing before my mum finally caved in :D. 

Its not really the hard work as it is a bit tedious….but to be honest I could safely say this is marked as #1 on my snacking list, especially when my exams come around. I’ve taken step by step pictures to give you a fair idea of how its made, so first comes the dough

lakri mithai1lakri mithai2lakri mithai3Now you have to get your rolling pin and tackle those dough balls,

lakri mithai4To have an easier time at cutting plus avoiding the disaster of them sticking together plus saving time, ill tell you a secret way to bypass all of that ↓↓ lightly cook it on a tava or frying pan. We are not cooking it fully, we are just cooking it slightly.

lakri mithai5lakri mithai6They should look that ↑

Cutting process⇓

lakri mithai7lakri mithai8lakri mithai10You can save time. Once you cut the long strips to cut into tiny sticks, stack the long strips on top of one another and cut the tiny sticks.

lakri mithai9lakri mithai11Start frying!!

lakri mithai13lakri mithai12A sugar syrup is all that is needed now, which I honestly find hard to make myself. Which is why I am not making it and my mum is 🙂

The syrup is tricky, the trick to know when it is done, is when you dip a spoon into it, move it up and wait for the drops of the remaining syrup to fall down, the drops should look like icicles. Very hard to describe…..

lakri mithai15 lakri mithai14Now comes the BEST bit, mixing the sugar syrup with the fried lakri mithai. Mix thoroughly to ensure all the sticks are well coated with the sugar syrup.

lakri mithai23lakri mithai21lakri mithai20Eat it while the syrup is still warm


wait till the syrup hardens, still


to your taste buds that is!

lakri mithai18 lakri mithai17Bon Appetit!

Lakri Mithai
  1. =Dough
  2. 5 cups flour
  3. 1/2 tbsp salt
  4. 1/4 cup oil
  5. 2 cups water (may not use all)
  6. =Sugar Syrup
  7. 2 1/2 cups sugar
  8. 1 1/2 cups water
  1. Mix the flour and salt together then add the oil. Add the water slowly and knead it into a dough. You may not need all the water. Form dough balls, about the size of a tennis ball. Roll them out. Lightly cook on a frying pan.
  2. Cut the sticks, refer to the pictures.
  3. Deep fry till golden brown.
  4. Mix the sugar and water and put on medium heat, allow it to reach boiling point. Boil till an icicle type strand forms on the spoon when dipped in and taken out. Again refer to the pictures.
  5. Mix the sugar syrup and sticks together. Mix until sugar hardens. Do not leave it to harden without mixing it, you will single handedly destroy it. Store in an air tight container for up to one month.
Madz's Kitchen