Meethi Mathi/ Meethi Mathri
Meethi Mathri is an important sweet snack that is specially made during festivals. Golden brown, flaky and with a glossy coating of sugar syrup it is an ideal accompaniment during teatime. Mathri does not need any refrigeration. It can be stored in an airtight container for up-to 18-20 days.
  1. Mix maida, ghee and water to make a firm dough. The dough must not be soft else the mathris do not turn out flaky. Let it rest for 30 minutes.
  2. Take a small portion 1 inch in diameter of dough and roll it into a round ball. Press it with a rolling pin and spread to about 1/4″ thickness and 5″ in diameter.
  3. Prick the flat bread with a fork to make tiny holes on both sides. This avoids the flat bread to puff up like a puri and keeps them flat and crispy.
  4. While rolling out more of the dough in a similar manner, pour oil or ghee needed to fry the mathris in a kadhai and put on medium flame. It’s important to note that the mathris must never be cooked on high flame since it will quickly cook the outside while leaving the inside of the mathri raw.
  5. Once the oil is hot, drop 3-4 pricked mathris in them at one time. Take care once again that the flame is always low to medium. It takes approximately 6-8 mins. for the mathris to turn golden brown both sides. Fry all the mathris.
  6. Take granulated sugar, cardamom powder, water in a pan and put on high flame. After a boil, reduce to low flame and cook till it reaches a two string consistency. This should take about 10 minutes.
  7. Drop the mathris into the sugar syrup, making sure they are soaked and completely covered on both sides.
  8. Place the mathris on a dish, making sure they are spaced out. This is done to avoid them from sticking to each other.
  9. Garnish with pistachio and almond slivers.