Fiji Style Ladki Mithai Without Paag - No Sugar Syrup Lakri Meethai | Lakdi Mithai | Lakri Mithai



If you love these sweet and crunchy "french fry sticks" as my daughter calls them, but have difficulty with the sugar syrup, then this recipe is for you. Not only is this route easier, but its a no-fail method that anyone can try! 

Ingredients:

  • 2 cups all purpose flour
  • 3 Tablespoon ghee (use vegan butter to make it vegan)
  • 3 Tablespoon powdered sugar/icing sugar 
  • 1/2 teaspoon salt
  • 1 teaspoon cardamom powder (ellaichi)
  • 1/2-1 cup of luke warm water
  • oil for frying
        Sugar Coating:
  • 3 Tablespoons powdered sugar (adjust to taste) 

Method:
  1. In a large bowl, mix flour and powdered sugar until well combined. 
  2. Add ghee 1 tablespoon at a time and rub into flour using your palms. The mix will easily clump together when pressed into a ball but will break apart easily too. 
  3. Add salt and spices to flour mixture and mix well.
  4. 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 20 minutes.
  5. Divide the larger dough into 2 smaller loyahs (balls).
  6. Roll the dough with a rolling pin to 1/2 inch thickness and cut into thin strips to desired length (2-3 inches).
  7. Heat oil on medium heat and fry on medium heat for 5-10 minutes until fried to tan brown color. I raised my stove to high heat after 5 minutes to speed up the browning. Do not start off with high heat as it will brown too quickly but remain soft. Drain onto a cooling rack on a tray. 
  8. Transfer the lakdi mithai to a big bowl and dust with powdered sugar one tablespoon at a time.  Toss well to combine before adding more sugar if needed. You can taste to see when they are to your liking. 
  9. Let it cool completely before storing in an air tight container. 
Tips:
  • Do not use too much water when you start kneading the dough. This will ensure that your dough doesn't get too hard. 
  • Be sure to mix the ghee into the flour mix very well. This helps the lakdi mithai stay crispy and tender. 
  • The oil temperature must be medium hot when adding the dough to fry. The dough shouldn't rise up quickly when first added. 
  • Stir the ladki mithai occasionally while frying to ensure even browning. 
  • You can add white sesame seeds to the dough to add a different flavor profile. 


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