Meethi Mathris are deep fried sweet flatbreads, made by Punjabis specially
I have grown up among Punjabis and Marwaris , and somehow my taste is also like them . For Day 2 I am posting a Meethi Mathri, under the Sweet Flatbreads Theme . Meethi Mathris are typically Punjabi and are made on Karwachauth , a very important fasting festival of Punjabis . These Mathris also are given to daughters when they get married . I am hoping to attend a Punjabi wedding in the coming week and hopefully will take some pictures of these then .
While walking around the Amritsar streets few months back , I happened to come across a sweet shop which had a big basket of these Meethi Mathris , I immediately bought a few , I felt so nostalgic as I had not seen these Mathris since a very long time . In fact I had completely forgotten about them . Frankly speaking I finished all of them by the time I was back home ! With the flatbread theme these Meethi Mathris were spot on , on my mind.
2 1/2 cups all purpose flour
1/2 cup ghee
Ghee for frying
500 gms sugar
200 ml water
1 tbsp milk
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 .