In this recipe, I have prepared both plain/Feeki and sugar coated/ Meethi Matthi. Plain Matthi has long shelf life. You can store it in an air tight container for a month. Plain Matthi tastes great with Punjabi Mango Pickle. Sugar Coated Matthi stays good to eat for a week. Me and my family like both the Mathri's very much. In this recipe, I have given measurement of sugar syrup to coat 3 Mathri.
I would request you to check out my other Snack Recipes like: Namkeen Masala Kaju Recipe, Gur Paare Recipe, Masala Puri Recipe etc.
The given measurements of Ingredients prepares 5 plain & 3 sugar coated Mathri.
Instructions for how to make Plain & Sugar Coated Mathri:
- For sweet mathri, heat a pan and add 1/2 cup Sugar and 1/4 cup water to it.
- Dissolve the sugar and then add 1/2 tsp Cardamom powder to it.
- Bring a boil and cook it for 2-3 string or 1 thick string consistency.
- Dip one Matthi in a sugar syrup, make sure sugar syrup has coated on both the sides of Mathri.
- Keep it in a plate & then make all sweet Matthi like this. Sprinkle chopped pistachio over the coated Mathri. Let it air dry for half an hour.
- Meethi Matthi is ready to serve. It has beautiful white layer of sugar over it, which tastes great.
- Feeki & Meethi Matthi is ready to serve. Enjoy!
1. Ingredients Preview.
2. Take 2 cups plain flour in a large bowl and then add 1/4 cup clarified butter/ Desi Ghee. Mix it well with flour, making sure flour holds a shape.
3. Add 1/4 cup warm water gradually to knead a stiff dough.
4. Cover & rest the dough for 20 mins.
5. Again knead the dough for 3-4 mins, to make smooth dough.
6. Divide the dough into two equal parts and then prepare long logs.
7. Then divide each log into 4 equal parts. Then roll them with hands and make 8 balls.
8. Take one ball on a rolling board and roll it into a flat disc of 5-6 inches with the help of rolling pin.
9. Prick the Mathri/ Matthi with a fork or bottom of the spoon to prevent puffing up while frying.
10. Likewise, prepare all mathri.
11. Now, deep fry the Matthi in a medium hot oil. Do not stir or flip, when they come up, then we will flip them. Fry them till they turn golden brown in colour.
12. Drain off on to a kitchen paper to remove excess oil. Mathri is ready.
13. Likewise, fry all Mathri/ Matthi.
14. For sweet mathri, heat a pan and add 1/2 cup Sugar and 1/4 cup water to it.
15. Dissolve the sugar and then add 1/2 tsp Cardamom powder to it.
16. Bring a boil and cook it for 2-3 string consistency.
17. Check for 2-3 strings or 1 thick string.
18. Dip one Matthi in a sugar syrup, make sure sugar syrup has coated on both the sides of Mathri.
19. Keep it in a plate & then make all sweet Matthi like this. Sprinkle chopped pistachio over the coated Mathri. Let it air dry for half an hour.
20. Meethi Matthi is ready to serve. It has beautiful white layer of sugar over it, which tastes great.
21. Feeki & Meethi Matthi is ready to serve. Enjoy!
Tips:
- You can add oil also in place of Ghee but adding Desi Ghee makes it more Khasta.
- Knead a tight dough for it.
- Don't make these Matthi very thin.
- Fry the Matthe on low to medium flame.
- Adding Cardamom powder is optional but it enhances the flavour of Matthi.
- Make sure cook the sugar syrup till a thick string or 2-3 strings.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Take 2 cups plain flour in a large bowl and then add 1/4 cup clarified butter/ Desi Ghee. Mix it well with flour, making sure flour holds a shape.
3. Add 1/4 cup warm water gradually to knead a stiff dough.
4. Cover & rest the dough for 20 mins.
5. Again knead the dough for 3-4 mins, to make smooth dough.
6. Divide the dough into two equal parts and then prepare long logs.
7. Then divide each log into 4 equal parts. Then roll them with hands and make 8 balls.
8. Take one ball on a rolling board and roll it into a flat disc of 5-6 inches with the help of rolling pin.
9. Prick the Mathri/ Matthi with a fork or bottom of the spoon to prevent puffing up while frying.
10. Likewise, prepare all mathri.
11. Now, deep fry the Matthi in a medium hot oil. Do not stir or flip, when they come up, then we will flip them. Fry them till they turn golden brown in colour.
12. Drain off on to a kitchen paper to remove excess oil. Mathri is ready.
13. Likewise, fry all Mathri/ Matthi.
14. For sweet mathri, heat a pan and add 1/2 cup Sugar and 1/4 cup water to it.
15. Dissolve the sugar and then add 1/2 tsp Cardamom powder to it.
16. Bring a boil and cook it for 2-3 string consistency.
17. Check for 2-3 strings or 1 thick string.
18. Dip one Matthi in a sugar syrup, make sure sugar syrup has coated on both the sides of Mathri.
19. Keep it in a plate & then make all sweet Matthi like this. Sprinkle chopped pistachio over the coated Mathri. Let it air dry for half an hour.
20. Meethi Matthi is ready to serve. It has beautiful white layer of sugar over it, which tastes great.
21. Feeki & Meethi Matthi is ready to serve. Enjoy!
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