2 1/2 lbs. flour
3/4 lb margarine
1 tbsp baking powder
1/2 tin condensed milk
1 grated coconut
1 tbsp full essence
1 tbsp ground aniseed
1 teaspoon ground elaychee

For Syrup:
2 lbs white sugar
1 pt. water
Piece of spice


Combine all ingredients together until it resembles bread crumbs. Mix with enough milk to form a dough. Set aside for a while. Divide into approximately 4 or 5 balls. Roll out each ball fairly thick and cut into squares or rectangles. Deep fry until brown. Boil syrup to 2 to 3 thread consistency and gently toss the cooked mithai.