Very interesting recipe. 1 1/2 cups sugar (white) My family would make 5-6 different kinds, but what would I do with all that sugary goodness in my house? I'm sure there are hundreds of West Indians out there (Guyanese in particular) who are looking for recipes and would like instructions a bit more specific than "a pot spoon of this" or "lil bit ah dat" or my personal favorite "some"! I love using a whisk for this step Then using a fork or your fingers, cut or rub the butter into the combined dry ingredients until a crumbly texture forms Hi there Alicia, love your little details, helps in making a an excellent product. It’s popular in Trinidad and Tobago and Guyana. How To Make Kurma (known as mithai in Guyana). I try the recipe today and it turn out just perfect. I just finished making the Soft Mithai and it is wonderful on a rainy afternoon. Using your logic for no salt, then nothing Hindus eat should have salt? Hi Chris, I enjoyed your Kurma (Mitthai) , I try making it I'm dreading the coconut grating lol. Amelia, Yea, I live for these occasions as she would make some of the best Kurma I’ve ever had. Required fields are marked *. Test sugar in water to see if it has reached the "soft ball" stage. Test sugar in water to see if it has reached the "soft ball" stage. Dust your surface with flour and roll out the dough ball into a large circle.. the size of your tawa (a griddle or non stick frying pan will also work). Hi Alica, These sweets were just one among many that we enjoyed during auspicious times of year. Mixed Herbs Powder – as … It was a fun time and I loved spending time with my mom and grandma in the kitchen. I found it hardened into a large bunch. Place dough ball on counter/cutting board and cut dough into quarters. Drain and place them immediately into the metal bowl. The melted sugar will give the kurma a sort of frosting as it cools, so do keep that in mind when serving these to your kids (no need for a sugar rush/overload). And I love Mithai as well. Thanks for taking the time to share your recipe and say hello and thank you to your mums and pops for us ok. My twist was adding a piece of fresh orange peel to the syrup as it boiled and a few cardamom seeds to the dough. Add milk as needed. Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. I love your grandma's Mithai recipe. The temperature of the oil should be around 280 degrees. It's so delicious and I also share a few of it with families and friends and they love it. I usually go for 5 minutes but I feel it is too long and then again, I don’t want half cooked mithai. Now start adding the evaporated milk..start with 1/2 and add as needed. 4 oz sweetened condensed milk. Remember the metal bowl will heat as you add the fried kurma to it, so handle with care. How To Make Kurma (known as mithai in Guyana). Knead until you have a smooth dough ball. Oct 19, 2019 - Explore shanti deoraj's board "guyanese recipes" on Pinterest. This is a quick and simple garnish recipe that Guyanese love to eat with snacks such as plantain chips, chicken foot, pholourie, potato balls, cassava balls etc. If you roll it thinner your mithai wont be as thick and soft but rather more crunchy, if that is how you prefer it then roll it thinner. These sweets were just one among many that we enjoyed during auspicious times of year. Any suggestions? Work with one quarter at a time. Please check your email to get started. I love mithai. With over 450 printable recipes with step by step cooking instructions and demo videos, PLUS over 1 million social/fan connections globally every month, CaribbeanPot.com is the world’s #1 resource of Caribbean Culinary Culture. Special thanks to mom for assisting me with this recipe.. the woman is pure gold oui! Keep mixing by hand until the dough is crumbly or you can put everything into a food processor. I made a trip to Michael’s Arts and Crafts store. Your recipes all make me cry for her! Thx. I’m so happy you decided to share this receipe, I can’t wait to make it . This is made as an offering to the Hindu Gods when made for the festivals, and salt is not offered to the Gods. Do I leave the kurma in the metal bowl to cool completely? 12 South American Desserts To Satisfy Your Sweet Cravings « Daily Nerdy, 12 South American Desserts To Satisfy Your Sweet Cravings | | When On Earth - For People Who Love Travel. Also, yes, I am referring to measuring cups. Hi, I am Savita and I just want to say a few about your Grandma's Mithai. You’re looking for a thick syrup consistency (coat the back of a spoon). I’m going to get back to NYC this month, and I can’t wait to get my favorite kurma from Singh’s Roti Shop in Queens! I decided to make this mithai and a milk powder peera (see end of post). I suppose I never really thought about how much hard work goes into preparing these recipes and taking pictures and then having to blog about it all–for FREE! The water in the recipe is not for the dough, its for d syrup. 4 cups flour Cover with plastic wrap or a tea towel and allow to rest for about 15 minutes. Use a thermometer to check temperature. I was born and raised in Georgetown, Guyana and now reside in Denver, Colorado with my husband and 3 kids. I was wondering how long would you fry the mithai? Hi, My mum used to make this for us when we lived in Jamaica….omg…..I’ve not seen this since….thank you so mch for this…..xxxx, I was blessed to have a Trini Mom for a couple years before she passed. Cut the butter into small cubes, and then rub into flour using your fingers. Jun 17, 2014 - Chris De La Rosa Shows you how simple it is to make kurma as it's done in Trinidad and Tobago, as well as Guyana where it's known as Methai. CaribbeanPot.com – The Best Caribbean Recipes Online by Chef & Gourmand Award Winning Cookbook Author, Chris De La Rosa. It adds a very flavorable taste to the snacks. When sugar is ready, pour over mithai strips and toss until sugar is no longer clear and has become white. I tried cooking it more but still not crunchy. INGREDIENTS. Both use the same ingredients, the only difference being the way they are cut before frying. 2 tsp baking powder. 1/2 tsp vanilla extract (optional) With a 3/4" thick dough, I am guessing 4 minutes. Sheesh! I am definitely going to give your mithai recipe a try – when I have company to help me eat it otherwise, it could be dangerous having those morels of sweet fried dough around the house 🙂. Once heat reaches 225-235 degrees add 1/2 tsp vanilla and stir. Hi Chris She called me her Trinameri. See more ideas about guyanese recipes, recipes, guyanese. Jul 3, 2015 - This mithai is a soft, fried fitter is a popular treat at Guyanese and Trinidadian special occasions such as weddings and parties. I would try 1 tablesppon of condensed milk for ever cup of flour and although the recipe calls for 1/2 cup water just add enough water to bind the ingredients into a ball. Whenever I make I put coconut, but the sugar tends to melt off after a day….. Is it ok to make the dough in advance and freeze it? 1/2 cup water Filed Under: Caribbean Foods, Cookies, Guyanese Foods Tagged With: coconut, guyanese mithai, mithai, trinidad mithai, Looks Delicious!!! I tried this recipe twice and it came out soft not crunchy. With fried dough in a large metallic bowl, pour the syrup over the top of the dough and combine. Altogether I only spent $9 for all the materials. Please continue to share …. Thank you so much for the awesome recipe and video! Every Diwali my mom used to make so many tasty sweet treats. Boil on low for about 35 minutes, or longer depending on your stove. My mum does the sugar cakes as well but she puts in a little sweetened milk to make them a little softer when you eat them. I packaged the sweets in tiny Ziploc bags to seal in the freshness. Play yourself pops. In a sauce pan place the water, sugar, cinnamon and ginger over a medium flame and bring to a boil. Thank you once again for a fantastic recipe, only one thing went wrong! It is soft and I really like Although, Guyanese bounjal shrimp White belly shrimp is a d, Katahar curry | I don't think my feed can ever hav, Guyanese fry pumpkin with dhal and rice | Isn't th, So many of us are waking up each day with a heavy, Fevergrass ☕ | My parents have a giant tulsi pla, https://www.alicaspepperpot.com/happy-diwali-my-grandmothers-mithai/, http://www.littleguyanabakeshop.com/grocery.php?catid=4&page=4, Rasta Pasta: Creamy pasta with jerk spices (vegan). See more ideas about guyanese recipes, recipes, caribbean recipes. We would package and give them away to friends and family members. Boil on low for about 35 minutes, or longer depending on your stove. 2 tsp baking powder. Incredible Cherry Pineapple Chow (pickle). 687. Can you please tell me why? It tasted really good just need to be more crunchy and I am not sure how to make it more crunchy. Yea.. dad is treating to take legal action against me for not mentioning his participation in some of the recipes on here. See more ideas about guyanese recipes, recipes, caribbean recipes. Read this recipe to learn how to test for the soft ball stage. Meh love kurma yuh see….But never made always bring them up from Trinidad,My buddy girl friend kurma is boss. I am going to make this for sure. I have a question. As a snack (I’m not Hindu nor is this made in my case for any religious ceremony) , it needs salt. Hi Chris hope u are in good spirits. I'll sit here while this burn ointment does its job and peruse your other recipes! Have a large metal bowl handy! 1 1/2 sticks butter, chopped Thank you so much for your kind comments. Yield: About 50 Small Pieces I bought metallic gold paper bags with a beautiful burgundy ribbon, very festive. Oh yea! Jul 2, 2015 - This mithai is a soft, fried fitter is a popular treat at Guyanese and Trinidadian special occasions such as weddings and parties. Kurma Recipes : How To Make Kurma (known as mithai in Guyana). Read this recipe to learn how to test for the soft ball stage. Ingredients *For the Dough Also make your spices a little dinner in this case I guess smaller that way it doesn’t take too long to fry. This recipe is amazing, it turned out amazing! Maybe I’ll do a series of videos with him in the coming months. I am so, Fry balanjay with potatoes and fine shrimp Cooked, Home What foods make you feel like home? Her,  She only made these on Hindu holidays such as Diwali and Holi, and other religious functions. Quick question for confirmation, the cup measurements you referred to are measuring cups right? it’s my new version.. thanks. Your email address will not be published. Ok I tried d kurma and they came out good but were soft. I once ordered some from an indian restaurant in queens but was very disappointed as was nothing like I remembered so I stayed away but tried your recipe and loved it. Apr 22, 2020 - Explore andybee9's board "Guyanese Recipes", followed by 123 people on Pinterest. especially for religious festival such as Diwali etc. If you have never tried this before, do try them. I’m pregnant and was craving kurma, so glad i saw your site. While everyday meals can be prepared with salt. I am happy. Combine sugar, water, and vanilla, if using. Hi Chris I love your Grandma's Mithai recipe and I love Mithai as well. This recipe came out really good, exactly the way I like, crunchy….not too sweet…. , Your email address will not be published. See more ideas about caribbean recipes, trini food, island food. Article by Chris De La Rosa. Wow! I think it should be cleared (stated) that foods prepared for ceremonies (if correct) is not prepared with salt. Thank you for sharing your recipes! Hi, I am Savita I just want to say a few about your Grandma's Mithai. So I’m obliged to give him a big-up! 1 cup white granulated sugar Thanks so much for the recipe. Now, about these mithai, they turned out GREAT! This looks exactly like it, so I might have to make this before I go! One problem though, the liquid took awhile to boil and get to that point, is it supposed to take like 15-20 minutes? Remember what I said earlier about the metal bowl getting hot to handle. Likewise our family members would send over little bags filled with mithai, peera, and parsad.Â, Print Soft Mithai I think they turned out amazing, what do you think? The texture is so light and buttery…I couldn’t stop eating them! The recipes on this blog range from traditional and sentimental to modern and fun. ☺️. My partner in crime was a friend from Guyana. I tried this recipe for the first time today for Divali. Hi i was searching for a great recipe and after comparing yours to others i found i think im gonna try yours right now… my daughters are eager to make kurma too so i will let you know how it came out ok. I say this as I’ve seen just abut all foods (cooked and raw) offered at ceremonies. You're a beautiful woman by the way! How do u serve them? Hi I just adapted this recipe and baked the dough instead of frying, it came out well. The traditional way would be to simply roll out and cut…fry! How do I get them more of a crunchy texture. I love to taste GINGER in my kurma..I will try this since i am a Kurma lover. Add coconut to the dough and mix well. I'm just a Guyanese girl who has a life long love affair with food. My name is Alica and I am delighted you are here! The sugar kind of clumped up even though I flipped it around like you said. Hi, Thanks again Chris. *For the sugar syrup: pinch salt #guyana #guyanese #momsrecipe #mithai #crispy #edventure #edibleed #edibleeds #iloveyou 4.7.2.19 https://www.alicaspepperpot.com/happy-diwali-my-grandmothers-mithai/. We also made. My name is Alica and I am delighted you are here! It will get like little pebbles. In T&T it’s called Kurma. 2 cups all-purpose flour Hmm I’ve never tried that, but I say give it a go and let us know how it turns out! It’s fried till golden brown then tossed in a sugar syrup until crystallized. She only made these on Hindu holidays such as Diwali and Holi, and other religious functions. This recipe is courtesy of Gourmand Award winning cookbook author and founder of CaribbeanPot.com, Chris De La Rosa. You ONLY looking for the dough to set a bit. You’re looking for a thick syrup consistency (coat the back of a spoon). I would like to believe I have the perfect kurma recipe and mines doesnt call for all this liquid, I usually do condensed milk instead of evaporated as well. leave me a comment below – it’s appreciated. Hi Alica thank you for sharing your grandma’s recipe it was awesome my family and friends enjoyed it. 😉. Now pour this liquid over the fried kurma and mix fast and well. Stir the mixture continuously … I would like to make these today for my girl scouts to eat tomorrow. And I must say your Grandma's Mithai recipe is perfect. I hope you try the recipe, let me know how it turns out. Also, there was a lot of excess sugar at the bottom, did I put too much or is it supposed to be like that? Instructions Mix the flour, baking powder, anise seed, and chopped butter together. Vegetable or canola oil for frying Combine sugar, water, and vanilla, if using. Meh mouth watering already !!!!! I decided that I was only going to make two different sweets this year. https://www.alicaspepperpot.com/happy-diwali-my-grandmothers- Test one mithai to see if it is cooked all the way through before frying the entire batch. 333 talking about this. Kurma or Guyanese Mithai . Place dough ball on counter/cutting board and cut dough into quarters. (the damp napkin keeps the dough from forming a crust). My grandmother’s mithai is a sweet that makes Hindu holidays feel even more special. Old ladies never use measuring cups, I guess they just know the measurements from their heads! 1 1/4-lbs All-Purpose flour. Lol. I made these and added some extra cardamom, it turned out wonderful. If you grew up with these, why not try the recipe and bring back a nostalgic taste of home. Guess who burned their finger with hot sugary syrup? The goal is to coat all the fried kurma with this heavenly syrup. I love it and it's so amazing that you share it with so many people. I was patiently awaiting your post yesterday and finally I saw those beautiful peeras!! I'm most inspired by Caribbean ingredients and how to use them in unique ways, while keeping a focus on the classic dishes I grew up eating. Lol! That's so so amazing. it came out just like your Video that I watched. Store in a air tight container to maintain it’s freshness.. can store for about 5-7 days. Dying to try this. Article from caribbeanpot.com. I love love the bags!! Hi thanks for the wonderful recipe but for butter it is how many kilograms we don’t have butter sticks. SALT is not used in making KURMA. Now pour this liquid over the fried kurma and mix fast and well. Thanks to your Grandma and also thanks to you for sharing the recipes with so many people. 2 tablespoon butter So thank you, thank you for the amazing job you do and for these fantastic recipes. Thanks for this tip, am going to try it now… Happy Holidays! Ingredients. Please note. I am SO late in replying to your message, I’m not sure how I missed it! Wow! Ravena, Your grand mother's mithai makes me wish I was in Guyana right now. Hope all’s well. The following step is my moms way of making it easier to cut the individual kurma and not necessarily the traditional way. Pour entire can of evaporated milk into the mixture and knead to form a dough ball. to know how to make it “Crunch”, Try to fry them a little bit longer. Jul 21, 2015 - Ingredients All-Purpose Flour / Maida – 2 cups Instant Yeast – 1 ½ tsp Sugar – 2 tbsp Olive Oil – 2 tbsp Salt – ¼ tsp Warm Water – ½ cup (maybe little more, as needed) Butter – 2 tbsp, at room temperature Garlic – 4 cloves, peeled and finely minced. I've been using your recipes for a few years now and I've only just read the "About" section of your blog, shame on me! Next add evaporated milk and combine to form a soft dough. To make the dough, place flour, cardamom and ginger in a large bowl. And so sorry to hear about your burning your finger! Mithai can be enjoyed in one of two forms: crunchy or soft. Heat the tawa on a medium flame, then place the rolled out dough (about 1/4 inch thick) on it, leave for 10 seconds, flip and cook another 10 seconds. Kurma is one of those snacks I fondly recall buying with my daily school allowance at recess and at lunch break as it was not something regularly made at home and which kid does not like sweets? Now gently place the cut kurma into the heated oil and cook (flip around) until they are golden brown. Allow this to reduce until it thickens up. 3 tsp anise seed Cover with a damp paper towel and set aside and let it sit for about 30-40 minutes. We also made peera, a crunchy mithai/kurma, and parsad. , My family is from San Fernando, Trinidad and we love eating kurma ! I'm most inspired by Caribbean ingredients and how to use them in unique ways, while keeping a focus on the classic dishes I grew up eating. See more ideas about Guyanese recipes, Recipes, Caribbean recipes. Awaiting your response and also still waiting for the fudge demo. In Guyana it’s Mithai. In a pot, fill oil 1/3 of the way up the pot and let oil heat on medium-low. Test sugar in water to see if it has reached the "soft ball" stage. This girl right here 🙁 I got a little over enthusiastic! Jul 2, 2015 - This mithai is a soft, fried fitter is a popular treat at Guyanese and Trinidadian special occasions such as weddings and parties. 4 oz sweetened condensed milk. 1 12oz tin evaporated milk When sugar is ready, pour over mithai and toss until sugar is no longer clear and has become white. 6 oz margarine. Once the oil is ready, place mithai in oil and let it cook slowly, keep turning to brown evenly on both sides. 1/2 cinnamon stick. It came out really good. In the washed sauce pan, place the ginger, sugar, cinnamon, and water over medium heat. Takes about 2-4 minutes. Excited to try it out!:). Just one question, can coconut powder in the packet be used here instead of freshly grated coconut? This is simple to make and fantastic. 1 1/4lbs all purpose flour. - Kurma Recipes Video Kurma Recipes Kurma is a wonderful dessert snack during Divali celebrations, sold by street vendors and something that's very popular Cook all the mithai and set aside in a pot or bowl big enough to toss with the syrup. Combine sugar, water, and vanilla, if using. Add flour/ water if needed, to bring everything together. When sugar is ready, pour over mithai and toss until sugar is no longer clear and has become white. Really nice of you taking all that trouble to get the recipe. I just wanted to say thank you for such a great service, not favor, but a service. We forgot to put the sugar in the dough but it still turned out great. In a pot, fill oil 1/3 of the way up the pot and let oil heat on medium-low. Yum, yum. cool and the last for a few days (seal container). Keep mixing by hand until the dough is crumbly or you can put everything into a food processor. Sprinkle flour on the working space and roll the quarter with a rolling pin to about 3/4 in thickness. I did, not write a post about these delicious peera’s but you can get the recipe at Manjula’s Kitchen. Missing home Chris, thanks for sharing this recipe. What would you suggest? On a floured surface, roll dough to about ¾ inch thickness then cut into small diamonds about 2-3 inches in length. Trinidadian Recipes Guyanese Recipes Carribean Food Caribbean Recipes Guyana Food Trini Food Trinidad Y Tobago Trinidad Caribbean Gastronomia. It was a sort of bonding time that I’ve come to truly appreciate as an adult. Now that she lives in India and I live in upstate NY, if I want these delicious treats, I have to make them myself. Small or big question, how long do you fry mothers? Ingredients: 2 cups green mango, chopped (about 2 mangoes) 2 garlic cloves, chopped 1 wiri wiri peppers or scotch… | I'm very excited to share that I, New York: Guyanese cuisine. Love these!!! 3/4 cup water Add coconut to the dough and mix well. My problem is Now that she lives in India and I live in upstate NY, if I want these delicious treats, I have to make them myself. Thank you very much. 2 1/2 tsp baking powder http://www.littleguyanabakeshop.com/grocery.php?catid=4&page=4. Test one mithai to see if it is cooked all the way through before frying the entire batch. 1 cup evaporated milk Cover with a damp paper towel and set aside and let it sit for about 30-40 minutes. The recipes on this blog range from traditional and sentimental to modern and fun. I am the editor, recipe developer, food photographer, and food stylist behind Alica's Pepperpot. In a sauce pan place the water, sugar, cinnamon and ginger over a medium flame and bring to a boil.
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