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