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
To 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.
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…..
wait till the syrup hardens, still
to your taste buds that is!
- 5 cups flour
- 1/2 tbsp salt
- 1/4 cup oil
- 2 cups water (may not use all)
- =Sugar Syrup
- 2 1/2 cups sugar
- 1 1/2 cups water
- 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.
- Cut the sticks, refer to the pictures.
- Deep fry till golden brown.
- 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.
- 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.