Lakdi Fiji Style | Lakri Mithai
Ladki Mithai is a must have in every household during Diwali. It is made with simple ingredients yet, its so delectable that I always find myself eating a whole bowl full alone! They are simply irresistible. Growing up, I remember buying small bags of these from the street vendors, or the Gadi wala as we called it. You will find that every household has its own way of making it. Some make them long and some short. Some thin and some thick. Some like them light golden and some darker!
I prefer mine golden brown, crispy and crunchy. The beauty of Ladki Mithai is that they need not be perfectly cut. Lakdi Mithai translates to "Sweet Sticks" and they certainly look like lovely little sticks! Here is my version of Lakdi Mithai!
2 cups all purpose flour
3 Tablespoon butter/ghee (use vegan butter to make it vegan)
1/2 teaspoon salt
1 teaspoon cardamom powder (ellaichi)
few strands of saffron (optional)
1/2-1 cup of luke warm water
oil for frying
1 cup sugar
1/2 cup water
- Rub butter/ghee into flour to make course sand or fine bread crumb like texture.
- Add salt and spices to flour mixture and mix well.
- Slowly add water, a little at a time and make a stiff dough. Knead for few minutes and let it rest covered with a damp cloth/paper towel for 15 minutes.
- Divide the larger dough into 2 smaller loyahs (balls).
- Roll the dough with a rolling pin to 1/4 inch thickness and cut into thin strips to desired length (2-3 inches).
- Heat oil on medium low heat and fry on medium heat for 5-7 minutes until fried to golden brown. Drain onto a paper towel lined tray.
- Prepare syrup by boiling water and sugar. Boil on medium high heat until you reach 1 string consistency or 230-235 degrees Fahrenheit on a candy thermometer.
- Transfer the lakdi mithai to a big bowl or pot and pour over the hot syrup. Keep stirring until the sugar crystalizes. You must stir continuously or else the lakdi mithai will stick together.
- Let it cool and store it in an air tight container.
Makes approximately 5-6 cups.