Meethi mathri recipe|sweet mathri recipe
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Meethi mathri recipe|sweet mathri recipe

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Meethi mathri recipe|sweet mathri recipe is a sweet as well as crispy snack that is made with all-purpose flour dough then fried in oil and lastly it is dipped in sugar syrup to make it sweet. Sweet mathri is very popular during karwachauth and weddings.

Mathri has savory as well as sweet varieties, It is a very popular Punjabi and Gujarati tea-time snack. I like both versions of mathri, which one do you like sweet or savory? Lemme know!

This sweet mathri doesn’t have an overpowering sugar taste, It is perfectly balanced and it is also a perfect after-dinner dessert.

Quick Jump

Ingredients

Flour– This recipe requires all-purpose flour also known as maida in Hindi.

Oil– Use flavorless and odorless oil like canola oil, refined oil, or extra light olive oil. I have used extra light olive oil for this recipe you can use any one of them from above and yes, use hot oil for khasta mathri.

Water– Use warm water for the dough and you also need water for the sugar syrup.

Sugar– Use normal white sugar for the sugar syrup.

How to make sweet mathri

Sugar syrup

In a deep bottom pan add sugar and water. cook it at medium flame until one string consistency is formed.

(Note– You can add fennel seed powder or cardamom powder to the sugar syrup for flavoring)

Meethi mathri recipe|sweet mathri recipe
Meethi mathri recipe|sweet mathri recipe

Let the sugar syrup cool down as we will use warm sugar syrup for dipping fried mathri.

(Note– To check the consistency carefully take a little sugar syrup in a spoon and let it cool down. Once cooled take sugar syrup between the forefinger and thumb then pull it apart if it forms a proper one-thread consistency then its ready, If not then cook it for a few more minutes)

Mathri

Firstly heat refined oil (also known as moyen in Punjabi) and water for kneading the dough.

(Note- we need warm water and hot oil for the mathri dough)

In a large bowl add all-purpose flour and hot oil, mix it with a spoon and then use your fingertips to mix the flour, crumble and again mix the flour. The flour mixture will become crumbly or like breadcrumbs.

Now add hot water to it, don’t add all the water at once. Add 2 to 3 tablespoons each time until it forms into a dough. Knead the dough nicely, cover it, and rest it for 15 to 20 minutes.

After 20 minutes divide the dough into 5 equal parts and shape it into a ball shape. Roll each dough ball in a 4 to 5-inch diameter. Pierce each rolled dough ball with a fork or knife.

Fry the rolled mathri in medium hot oil and keep switching the flame from medium to low so that it is cooked evenly and crispy simultaneously. Fry it until both sides are light golden in color

Transfer the fried mathri to an absorbent paper and let it come to room temperature. Once it cools down dip the mathri from both sides in the warm sugar syrup and transfer it to a plate.

Repeat the same process for each mathri and please do not stack one over the other as the sugar syrup will dry out within some time.

Once it comes to normal room temperature, It’s ready to serve.

Top tips

  • Use warm water and hot oil so that you can get khasta mathri. It’s a very important process.
  • Don’t add all the water at once while kneading the dough, add little water then mix and again add water as required. If the dough becomes loose then add little flour. The dough should be tight.
  • If you prefer to make a small-size mathri then roll it small, While rolling the dough for mathri make sure it is neither too thin nor too thick.
  • Pierce each rolled dough ball with a fork or knife so that it may not puff up while frying.
  • Fry the mathri in medium hot oil, the oil should not be very hot or less hot while frying. If the oil is less hot mathri may break and absorb the oil, If the oil is very hot mathri will be uncooked from the inside and burned from the outside.
  • Sugar syrup should have 1 string or 1 thread consistency not more or not less than that.
  • Leftover sugar syrup can be used later in the recipes like chena murki, rasmalai, or in ladoos as well.
  • Serve this sweet mathri with tea or serve it alone as a dessert. Store the mathri in an airtight container.
Mathri recipe for karwachauth
Mathri recipe for karwachauth

FAQs

Can I use leftover sugar syrup for the mathri?

Yes, you can use leftover sugar syrup for meethi mathri, If the sugar syrup is too thick add little water and make sure it has 1 string consistency.


How to make meethi mathri with wheat flour?

I have tried whole wheat mathri check it out, for meethi mathri use a half-half proportion of wheat flour and all-purpose flour. so that you can attain a crispy texture.


What is mathri made of?

Mathri is made of flour, oil, and water. which is firstly kneaded into a dough then rolled and lastly it is fried. It is a very popular snack in India, especially during festivals. mathri has many varieties like salty, sweet, no salt, methi mathri, etc.


What if I don’t want to dip the mathri in sugar syrup?

It’s your choice, If you don’t want to dip it in sugar syrup then it will become feeki mathri rather than becoming meethi mathri. But it also tastes really good without sugar syrup as well.

Other recipes you might like

Mathri recipe with wheat flour

Semolina namakpara

Wheat flour shakarpara

Recipe card

Yield: 5 mathri

Meethi mathri for karwachauth

Meethi mathri recipe|sweet mathri recipe

This sweet mathri recipe is a sweet as well as a crispy snack that is made with all-purpose flour dough then fried in oil and lastly it is dipped in sugar syrup to make it sweet. Sweet mathri is very popular during karwachauth and weddings.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 cup all purpose flour (250grams)
  • 1/4 cup refined oil (50 grams)
  • Water (as required)

Sugar syrup

  • 1 cup sugar
  • 1/2 cup water

Instructions

  1. In a deep bottom pan add 1 cup sugar and 1/2 cup water. cook it at medium flame until one string consistency is formed.
  2. Let the sugar syrup cool down as we will use warm sugar syrup for dipping fried mathri.

Mathri

  • Firstly heat refined oil (also known as moyen in Punjabi) and water for kneading the dough.

(Note- we need warm water and hot oil for the mathri dough)

  • In a large bowl add all-purpose flour and hot oil, mix it with a spoon and then use your fingertips to mix the flour, crumble and again mix the flour. The flour mixture will become crumbly or like breadcrumbs.
  • Now add hot water to it, don't add all the water at once. Add 2 to 3 tablespoons each time until it forms into a dough. Knead the dough nicely, cover it, and rest it for 15 to 20 minutes.
  • After 20 minutes divide the dough into 5 equal parts and shape it into a ball shape. Roll each dough ball in a 4 to 5-inch diameter. Pierce each rolled dough ball with a fork or knife.
  • Fry the rolled mathri in medium hot oil and keep switching the flame from medium to low so that it is cooked evenly and crispy simultaneously. Fry it until both sides are light golden in color
  • Transfer the fried mathri to an absorbent paper and let it come to room temperature. Once it cools down dip the mathri from both sides in the warm sugar syrup and transfer it to a plate.
  • Repeat the same process for each mathri and please do not stack one over the other as the sugar syrup will dry out within some time.
  • Once it comes to normal room temperature, It's ready to serve.

Notes

  • Use warm water and hot oil so that you can get khasta mathri. It's a very important process.
  • Don't add all the water at once while kneading the dough, add little water then mix and again add water as required. If the dough becomes loose then add little flour. The dough should be tight.
  • If you prefer to make a small-size mathri then roll it small, While rolling the dough for mathri make sure it is neither too thin nor too thick.
  • Pierce each rolled dough ball with a fork or knife so that it may not puff up while frying.
  • Fry the mathri in medium hot oil, the oil should not be very hot or less hot while frying. If the oil is less hot mathri may break and absorb the oil, If the oil is very hot mathri will be uncooked from the inside and burned from the outside.
  • Sugar syrup should have 1 string or 1 thread consistency not more or not less than that.
  • Leftover sugar syrup can be used later in the recipes like chena murki, rasmalai, or in ladoos as well.
  • Serve this sweet mathri as a tea-time snack.

Nutrition Information:

Yield:

10

Serving Size:

1/2

Amount Per Serving: Calories: 198Total Fat: 6gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 2mgCarbohydrates: 39gFiber: 1gSugar: 20gProtein: 3g

All information presented is intended for informational purposes only.

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