Meethi Mathri , are a delicious snack from Punjabi Cuisine. These are a must at the fasting festival Karvachauth and are given to daughter’s at weddings.
all purpose flour
Ghee for frying
Sieve the flour .
Melt the ghee.
Add the ghee to the flour and rub with your hands.
Knead a hard dough using warm water.
Cover and keep aside for 30 minutes .
After 30 minutes , knead the dough again and make it soft.
Pinch out balls of the desired size , cover with a wet cloth and keep aside .
Heat ghee in a thick bottomed pan .
Now roll the mathris thick .
Poke the centre with a fork .
Deep fry the mathris at slow flame till they are nice and golden .
Let cool .
Add sugar and water in a pot and let boil.
After one boil add a tap of milk , this will help to remove all impurities .
Let the sugar syrup boil for 7-8 minutes .
We need two thread consistency .
To check this out a drop on a plate , let cool.
Stick this in between your thumb and index finger , if a thread is made the syrup is ready .
Dip the mathri one at a time , after removing from syrup sprinkle chopped almonds and pistachios .
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