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Mitai Recipe

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This recipe for Mitai, by , is from Indranie's Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Indranie Balkaran


MITAI Dough:

3 cups flour
1 and 1/4 cups water
1/4 cup coconut powder
1 tbsp margarine
1 tbsp yeast
1/4 tsp ground cardamom
Grated orange or lemon rind (from one orange/lemon)
Vanilla Extract 1 Tablespoon
cup sugar
1/3 cup condensed milk

1 Quart Oil for frying

For the sugar syrup:
2 cups sugar
1 cup water
2 sticks cinnamon sticks

Mix all dry ingredients in a bowl then add liquid ingredients. Put all the ingredients in a mixer and mix until you get a soft dough. Cover the dough and let it rise for about 45 minutes.

Next roll the dough and cut into squares or diagonals.

Heat Oil in and when hot deep fry the dough pieces in small batches until they are a light golden color. Drain on paper towel and let cool.

Making the Sugar Syrup:
In medium size pot, cook the sugar, water and cinnamon stick until it becomes sticky. Remove from heat.

Coating the Mitai with syrup mixture:
1. Use a large frying pan or pot and add half of the syrup mixture and bring to a boil.
2. Add half of the fried mitai and gently shake them around until the syrup coats dry on the mitai. Add the remaining mitai and coat with the syrup.
3. Remove from heat and spread out the mita on a large cookie sheet or foil pan to dry.

When completely cooled, store in air-tight container in room temperature for about 2-3 weeks.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
This is a favorite dessert for Indians all over the world and there are many different variations of the receipe. In Guyana Matai is typically made for weddings and around the holidays.

It's a favorite dessert for many children and adults alike!




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