Meethi (sweet) Mathri
When I shared pheki mathri yesterday, the methi one couldn't be left behind. This sweet mathri which is essentially a shortcrust pastry like dough deep fried and then coated with sugar syrup.
Festivals means many sweets and desserts made at home, this one could be a star of your recipes this time.
The first time I tried making this, I kind of failed, the syrup won't coat the mathri in the way I wanted it to, then I did some reading, called my mum and made it all over again. Here is a tip you can use. The key is to get the sugar syrup right. Two string consistency is what we need. Anything more or less won't work.To check the string consistency of the sugar syrup, drop a few drops of syrup on a plate and once slightly cool stretch between finger and thumb. The number of strings it forms while doing this is the consistency of your syrup. The thicker the syrup gets the more strings you get
- Mix the dry ingredients i.e maida, sooji and salt together.
- Add the ghee to above and rub between your fingers till the dough turns crumbly and resembles breadcrumbs
- Add the warm water slowly bringing the dough together into a ball. Knead for 3-4 minutes till the dough stops sticking. Rest for 5 minutes and knead again till soft for about 5 minutes.
- Cover with a muslin cloth and let it rest for 30 minutes.
- After 30 minutes, divide the dough in 16 equal parts. Make balls and keep aside for 5 minutes
- Now roll each ball in about 1/4 inch thick and 2-3 inch diameter. Poke the rolled out mathri with fork or knife so that it doesn't fluff up while frying.
- Heat oil in a kadhai and when it is medium hot fry the mathri 2-3 minutes on each side till golden brown.
- Keep aside for cooling and make the sugar syrup in the meanwhile.
- In a heavy bottom pan, boil together water, sugar and cardamom powder. Reduce the heat once it comes to a boil and continue to cook till the syrup is of the two string consistency, this should take about 8-10 minutes on low heat.
- Switch off the heat and dip the pre-fried mathri in the sugar syrup. Keep the Mathri sub-merged in sugar syrup for about 30 seconds so that it is completely coated.
- Keep on a flat try till completely dry. Repeat for all mathri and keep them spread out.
- Store in an airtight container when completely dry and cool