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  • Writer's picture Payal M.

Mum's Classic Lakdi Mithai

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Today's recipe is for Lakdi Mithai, a famous and beloved Diwali sweet/ snack. We make this every year for Diwali. Don’t think it will be Diwali in our family without it! Lakdi (stick) mithai (sweets) are stick-shaped fried pieces of dough that are coated in crystalized sugar. They are sugary, crispy, buttery, flaky and all sorts of good things. So yummy!

The extremely easy recipe is as follows. First you have to make a dough. The flour has to be mixed with melted ghee and rubbed in. Cardamom is added at this point. Then cold water is used to make a tough dough. Once dough is made, little pieces of dough are rolled out into a square shape. Then strips are cut out of this rolled out dough and then the strips are cut into smaller strips. The strips are then fried on medium heat in vegetable oil. Once they are all fried, the sugar mix is prepared.

Sugar mix is made by boiling water and sugar together. Mixture is ready when sugar syrup starts to stick to the side of the pot. Vanilla is added at this point. Then very quickly this syrup gets poured over the fried dough sticks and everything is carefully mixed until all the fried sticks are covered in syrup. In a couple of minutes the syrup will start to crystalize and harden on the dough sticks. The lakdi mithai is done at this point!

They can be eaten right away. This recipe makes a big batch that can be munched on before, through and after Diwali. We also make big batches of sweets for sharing with loved ones. Sharing food is a big part of Diwali. Hope you try this recipe. All the ingredients maybe in your pantry already!

Hope you enjoy these recipes! Also, check out Mum's collection of recipes for a Diwali feast! And lastly.... Happy Diwali! May your Diwali be happy, prosperous and bright!

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-6 cups AP flour

-1 tsp ground cardamom

-4 tbsp melted ghee

-2 1/4 cups cold water for dough

-vegetable oil for frying

-3 cups sugar

-2 cups water for syrup

-1 tsp vanilla


  1. Mix flour and ghee together. Rub the ghee into the flour.

  2. Add cardamom.

  3. Add water and knead into a dough ball.

  4. Make smaller pieces of dough and roll out into a square shape.

    1. Cut into strips about 2 inches wide.

    2. Cut these strips into smaller strips about 1/4 inch wide.

  5. Fry in vegetable oil on medium heat until light golden brown. Divide into two batches and set aside.

  6. Make the sugar mixture.

  7. Mix sugar with water and bring to a boil.

  8. Boil until the sugar mix thickens and starts to stick to the side of the pot.

  9. Add vanilla and turn off heat.

  10. Quickly pour the syrup over the lakdi or the fried dough pieces that you set aside. Mix carefully but quickly ensuring that all the pieces get coated with syrup.

  11. The syrup will start to harden and crystalize pretty quickly. The lakdi mithai is done at this point. Once the syrup has set and hardened, you can break apart any pieces that have clumped together.

  12. Lakdi mithai can be eaten right away or stored in an airtight container for several weeks at room temperature. Enjoy!

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