lakdi mithai fiji indian recipe

Lakdi Mithai – Fiji Indian Recipe

in Sweets & Snacks

Servings

Multiple

Prep time

20 minutes

Cooking time

45 minutes

Difficulty

Easy – Moderate

Lakdi Mithai is a simple Indian sweet made with dough which is fried, coated in sugar syrup and left to crystallise. It has an incredibly crunchy texture, takes very little effort to make and is very delicious. In Fiji, this sweet is made during festivities such as Diwali and is also had as a quick and easy snack.

If you directly translate ladki mithai, it is called ‘Sweet Stick’ and is lovingly called ‘Lakaree’ by non-Hindi speakers. Lakdi Mithai is sold in almost every sweet cart near bus stands in the town and city areas and is a favourite of many people. Do try this recipe! 

P.S. You can substitute icing sugar for sugar syrup by adding 2 tablespoons of heaped icing sugar at a time and coating the fried lakdis. You will have to estimate how much sweetness you want and mix more icing sugar as desired. 

Dough

Ingredients

  • 2 Cups Flour
  • 1 Tablespoon Sugar
  • 1 Tsp Ground Black Pepper – Optional
  • 1 Tablespoon Sesame Seeds – Optional
  • 1 Tsp Elaichi Powder (Cardamom)
  • Vegetable Oil – As Required

Syrup

Ingredients

  • 2 Cups Sugar
  • 2 ½ Cups Water

Directions

  1. Make dough with the dry ingredients (flour, 1 tsp sugar, black pepper, elaichi (cardamom) and sesame seeds) using cold water. Use some vegetable oil to make the dough smooth
  2. Divide the dough into balls big enough to make a roti and roll it out
  3. Heat the tawa (flat pan) and quickly cook each side of the roti (½ minute a side)
  4. Cut the rotis into 3cm x 0.5cm rectangles (vertical shape) and set aside on a large tray
  5. When the rotis are almost cut, heat enough oil to deep fry and put the rectangles into the fryer till crispy and golden
  6. Then drain excess oil on paper towels and transfer to a large basin
  7. Once the last batch has entered the fryer, make the sugar syrup (chashni). Bring the water and sugar to a boil till it has reached a 2 thread consistency (when a drop of the syrup is dripped into water, it won’t move)
  8. Then slowly pour the syrup to the cooked rectangles and mix thoroughly till coated (do not use all the syrup if it is too much. It should only coat the surface of the sweet)
  9. Let it cool till sugar crystallises. Place in an airtight container once cool – it stays fresh for a week.

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