Guyanese Crunchy Mithai || Trini Kurma || Quarantine Eats
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- Опубліковано 6 лют 2025
- Ingredients and Measurements:
2 cups all purpose flour
1 tsp. ground cardamom
1 tsp. ground anise seeds (you can leave them whole)
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ground ginger (can use fresh)
2.5 tbsp. unsalted butter (can use salted)
2 tbsp. white/cane sugar
about 3/4 cup of cold evaporated or whole milk (might need more or less to make a stiff dough)
oil to fry the mithai
For the paag:
1 cup sugar
1/3 cup water (*** don't use 1 cup like I accidentally did in the video)
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Check out my other mithai recipes!
Traditional Soft Mithai- • Soft Mithai || Diwali ...
Colored Mithai- • Guyanese Mithai || Col...
Instant Mithai- • Instant Mithai || Guya...
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Thanks so much for explaining details.
The method is simple,I will surely try it out
Hope you enjoy
Beautiful 🥰 I love it thanks for sharing
Thank you for watching
Thank you for sharing this recipe I will definitely make it👍🏻👍🏻👍🏻👍🏻👍🏻
My favorite Chef.
All your recipes are simply PERFECT.
There's nothing I made from your recipes that have failed.
Thank you so much. Makes me happy to hear that
I will try this tomorrow definitely. Thank you for making your recipes so simple and easy.
Please do! Thanks for watching
Every recipe I have tried from you...has been a HIT!!! I especially look forward to your measurements!!👍💕👏👍💕
Awesome!
Made these in the air fryer. I can't believe how great they were. Five minutes after completion all that is left is an argument between my children about who ate the last of it. 🤷♀️
Love this recipe!
Wow so happy it worked in the air fryer
Hi Mat G.E.u're one exelent cheif man great receipes thank u.
Omg i just tried this the same exact way an it is so crunchy thank you for sharing this recipe 😘😘
Hope you enjoyed! Thanks for watching
Hi Matthew my favorite methai thank you and enjoy your weekend and stay safe bye.
Thanks for watching
Just tried this. It came out perfect 👌
A childhood favorite! Brings back great memories. Thank you Matthew - love your videos as always.💕
Thank you so much!
My favorite chief , you save my day I love you 👍
Thank you!!
I will try that for my first time
Thanks
I love that you use your hands to mix it. So traditional!
What kind of oil did you use?
Canola oil
Oh wow I’ve never seen them before, those look delicious
They're really good. Hope you try em out
Nice 😊
Hi Matthew I never comment before but I always try your recipe... I'm definitely going to make this as soon I send you this comment...
Enjoy. Thanks for watching and using my videos.
I have always loved these, but never knew how to make them (or what they were called. I called them sweet sticks). Thank you. Also because of you I can now make delicious dhal filled roti. 😁It seems the Surinamese kitchen shares a lot of dishes with the Guyanese kitchen.
👍
Thank you! This is my favourite mithai
Can I add about 4 - 5 Tbsp of fresh ginger, I love ginger...will the mithai still come out crunchy
Yes you can. Maybe 1 or 2 tbsp. Will be enough though
I have tried this but mine was not crunchy.I used brown sugar.Thank you for your explanation.I will try again using your info
You need to fry them low and slow. They will cook inside then outside that way.
I use to help make these with my grandmother when I was a kid and I'd go and steal a bowl every day after school and literally eat until my jaw got tired. XD
Hey i love all ur cooking
Can u show we how to make some local guyanese drink and sum dessert like icecream and more❤❤
Will do
Thank u❤
Yummy why dont u give rhe measurement of ingredients as u make the mitai
Watch the video and you will hear that I said that all ingredients are in the description box below. Click below the video and the measurements are there
Hi Matthew, would powdered sugar work VS the boiled sugar syrup?
The powdered sugar and condensed milk trick would make it slightly soggy after sitting. That’s why the sugar syrup works best
@Matthew's Guyanese Cooking Thank you. Makes sense. I'll stick with the norm.
Nice recipe! I will try to make this soon. Could you post a recipe for ”Oyster Drink”?
I don't know how to make that. My family also doesn't eat oysters. So I will try my best, but I don't know.
Matthew's Guyanese Cooking thank you. I've heard it's a popular drink. If not maybe a pina colada drink?
Hi can you tell me how to make root
Already on my channel. Search for "roat"
Can I use water instead of milk . I use milk before but my mittahi gets soft after a while
Ok you can try it. It won't taste rich though
matthew my mithai keeps coming out chewy and soft in the middle what can cause this I also added about 1 cup of coconut flakes
You need to lower the heat some more and fry them a bit longer to allow them to fry really well. They should be in the oil at least 5 minutes to get the full crunch
@@matthewsguyanesecooking4601 thank you so much for your reply will let you know of the results in my new batch came out
@@alishafelix6108 Awesome. Also you can add a pinch of baking soda to it to get it crispy too
@@matthewsguyanesecooking4601 will do appreciate the tip
So I made your recipe. The flavor is astounding however my kurma was not crunchy what did I do wrong?
You need to fry it on med low to low heat and so they can slowly get crispy. If it fries too fast then it doesnt get crunchy
@@matthewsguyanesecooking4601 great ill try it again
Thank you
Does it matter what type milk you use ?
I use almond milk as I don't use carnation milk
You can use any milk.
Matthew can you make chicken on the ruff
Will try to do that soon. I have never had it
How much flour and
Look in the description box below the video
Guyanese pancakes
Will do soon
No grated coconut???
Crunchy mithai isn't always made with coconut. Some people put it and some don't.
Not true abt the brown sugar. My mom made mithai with brown sugar n was always crispy. To this day, I have never tasted a better mithai than hers. Unfortunately, I never learned to make it, and now I can't cause she's no longer here.😭😭