Sweet Mathri is prepared during karvachauth and is considered an integral part of the food women eat during sargi. Meethi Mathri when made in the size of a parathas, it is called matthe. They are very easy to make and also consume less time in preparation.
Let’s start with the preparation!
- Flour(maida) - 500 grams (2 1/2 cup)
- Ghee - 125 grams (a little more than 1/2 cup)
- Sugar - 500 grams
- Milk - 1 tbsp
- Ghee - to fry Mathris
First make the dough
- Take a utensil and put filtered flour and melted ghee. Mix them properly with your hands.
- Knead a hard dough using warm water. Cover the dough and keep it aside for 30 mins.
- Press the dough again to make it soft and smooth. Then, break it off into small pieces. Cover these pieces with a wet cloth and keep them aside.
- Pour Ghee in a heavy metal based utensil and heat the ghee on a medium flame.
- Take one piece at a time and roll it into a mathri. Ideally it should be thick in size 2-3 inches in diameter.
- Poke 12-15 holes on the Mathri with a knife and fork.
- Similarly, prepare all the mathris
- Pour 200 grams of sugar and 1 small glass of water in a utensil. Place on the low flame to make chashni.
- Once chashni starts boiling add milk to it and as soon as the froth appears on the sides remove it with a spoon.
- Cook chashni for 6-7 minutes and prepare a two thread chashni.
- Put mathris in utensil containing chashni, dip and take them out.
- After 5 mins you can dry them and then your meethi mathris are ready to eat.
You can store these mathris for 2 months.
Cooking time 1hr 30 mins