Ingredients
- 4 cups (500g) whole wheat flour/atta
- 4 tablespoons semolina/suji
- 4 tablespoons sesame seeds/til
- 1 pinch salt
- ½ cup (100ml) clarified butter/ghee
- ¾ cup (180ml) water
- 1 cup (200g) sugar
- oil for frying
Note– Please read recipe notes in the end.
Main Equipments Used
- Stainless Steel Kadhai for Frying: https://amzn.to/48z6z4J
- Stainless Steel Saucepan: https://amzn.to/3tSJ8CY
- Induction Cooktop: https://amzn.to/2Jkn4px
Steps In Making Meethi Mathri
- In a large bowl add whole wheat flour, semolina, sesame seeds, salt and mix well.
- Now add ghee and rub the whole wheat flour and ghee together. It will form a sand like texture and when you will hold it in between your hands tightly, it will form into a ball.
- To make the sugar syrup, in a pan add water and sugar and let it simmer till the sugar dissolves completely. Once done let it cool down.
- To make the dough, add little sugar syrup at a time and knead a medium soft dough. Please note it shouldn’t be very hard nor very soft. Once done cover it with a cloth and let it rest for 20 minutes.
- Now divide the dough into 3 equal parts and form round balls/peda.
- On a plain surface roll thick chapatis with a rolling pin and then with the help of a katori or cookie cutter cut them into small sound shapes. Now dock them with a fork, so they wont swell up while frying. Similarly make all the meethi mathris
- To fry them, heat oil in a kadai and let it turn medium hot. Now carefully add the meethi mathris and fry them on low – medium heat for 5-6 minutes or until it gets a light golden brown colour.
- Once done, they will be soft but as they cool down they will become hard.
- Let them cool down completely and then store in an airtight container for upto a month.
Recipe Notes
- While kneading the dough make sure it’s not very soft, else the mathri wont get the perfect crunchy texture.
- Don’t roll the mathri too thin, else it will become hard.
- Never fry them on high heat, else they will remain uncooked from the centre.
- Let them cool down completely before storing, else they will turn soft.