Garam Masala Tuesdays: Sweet mathri/ Meethi mathri
 
Prep time
Cook time
Total time
 
Serves: 16 mathris
Ingredients
  • 2 cups all purpose flour
  • 1-2 tablespoon semolina (lends crispiness to the dough)
  • ½ teaspoon fennel seeds crushed
  • ¼ cup melted ghee
  • Approx. ¼ cup of lukewarm water
  • Oil to deep fry
For the Syrup:
  • 1 cup sugar
  • ½ cup water
Instructions
  1. In a bowl mix flour, semolina flour and ground fennel seeds. Add the melted ghee and mix it in. Add water as needed to make a stiff dough. Don’t knead the dough. Kind of like how pie dough is. Cover the dough with a damp cloth. Let it rest at least 15-20 minutes.
  2. Divide the dough into 16 equal parts. Roll the dough between your palms form into balls. With a rolling pin roll each ball into circles. Keep them a little thick. With a knife prick the rolled out dough all around on both sides. This will prevent mathri not to puff while frying.
  3. Heat at least one inch of oil in a frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. It should cause the oil to sizzle. If the dough floats up instantly the oil is
  4. too hot. To make mathris you do not need too hot.
  5. Fry 3-4 mathris at a time, depending on how big your pan is. Fry the mathris until both sides are a light golden-brown. It should take six to eight minutes. If the mathries are fried on high heat, they will not be cooked inside. Remove from oil and place on a tray lined with a paper towl to absorb extra oil.
  6. For the syrup, boil the water and sugar in a sauce pan over medium heat. Bring it to a boil and let boil for about 2 minutes until syrup is sticky. The video shows that if you take a drop of the syrup and let it cool for a couple of seconds and then pinch it between your fingers two strands should form. The syrup is ready.
  7. Dip the mathri one at a time into the syrup making sure it is coated with syrup all around.
  8. Place the matries on a wire rack to allow the extra syrup drain or over greased plate. Let dry for an hour. You can store the mathris in an airtight container and they should be good for a month.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/10/21/garam-masala-tuesdays-sweet-mathri-meethi-mathri/