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
InstructionsCombine 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.