With Karwa Chauth just a couple of days away… make these mithi mathis for this beautiful occasion. Its a custom to make meethi mathri on Karwa Chauth. These meethi mathri are a childhood favourite. Generally pure ghee is used for shortening.
Meethi Mathri For Karwa Chauth | Sweet Mathri Recipe Karwa Chauth Sargi
Meethi Mathri for karwa chauth are deep fried Punjabi fried puris made from refined flour and coated with sugar syrup. These mathris are soft from inside and crispy from outside. It is a tradition to make sweet mathri during Karwa Chauth for sargi. One of the simplest deep fried sweet that everybody loves. Use of ghee increases the shelf life and they go not smell after 10 – 15 days. The mathri have no added salt or sugar. After frying they coated with sugar syrup and garnished with chopped pista. Once you make them, you can not stop eating them.
Equipment
- Kadai
Main Ingredients
- Maida
- Sugar
- Baking Soda
- Oil For Frying
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Ingredients:
- 2 cups Maida (All Purpose Flour)
- 1 tsp Salt or to taste
- 1/4 tsp Baking Soda (Optional)
- 1/2 cup warm Ghee / Oil
- 1/2 cup warm water or as needed
- Oil to fry
- For Chashni :
- 1 cup Sugar
- 1/2 cup Water
- 1 tblsp finly chopped Pista
- 1/2 tsp Elaichi Powder (Optional)
- Few Rose Petals (Optional)
How to Make Sweet Mathri :
- In a large bowl mix flour and warm ghee/ oil in it.
- Now rub the flour with your fingertips, the more you do this the better texture the mathris will have.
- The whole mixture should resemble breadcrumbs.
- Start adding 1 tablespoon of warm water each time while mixing and bringing the dough together. Add just enough water to bind the dough together. It will be a hard dough. Cover over with wet cotton cloth and let it rest for about 30 mins.
- After 30 mins smooth out the dough and make small lemon sized balls.
- Now roll each of them into thick puris. Prick all over with a fork or a knife.
- This step prevents them from puffing and helps them to become crispy.
- Heat oil in a heavy bottomed pan and once it is hot, reduce to low medium heat.
- Put few mathris in, based on the size of the pan and fry till light brown. Do not over crowd the pan.
- Increase the heat to medium high towards the end so that the mathris attain a golden color.
- Drain them on a paper towel to absorb extra oil.
- Once completely cool, prepare the chashni.
- Now in a pan add water and sugar and make sugar syrup of 2 thread consistency (do taar ki chashni). Add elaichi powder and mix well.
- Switch off the gas and let the chashni become lukewarm.
- Now dip the mathris in sugar syrup one by one. Then take them out and garnish with chopped pista and rose petals.
- Place them in a oiled plate. Let the coating get dry.
- After 10 mins carefully take them out and store them in an airtight container.
- Enjoy on your Karwa Chauth Sargi !!!
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Storage Tips :
- Let the mathris cool and then store them in an air tight container. These mathri stay good for 10 – 15 days.