Meethi mathri for sargi
Make small, crisp sweet mathri with a firm dough, fork-pricked rounds and patient frying.
- Prep
- 25 min
- Cook
- 25 min
- Serves
- About 20 small mathri
Before you begin
Meethi mathri brings a crisp bite to a Karva Chauth sargi plate or a small bayana gift. This version uses powdered sugar in the dough, with no sugar-syrup coating. The preparation time includes a 15-minute dough rest; frying time depends on pan size.
Ingredients 🧂
- 2 cups maida (plain flour)
- ¼ cup melted ghee, cooled until warm
- ½ cup powdered sugar
- ¼ tsp ground cardamom
- 4–6 tbsp water, added gradually
- Oil for deep-frying, enough to cover the rounds
Method 👩🍳
- 1Mix flour, powdered sugar and cardamom. Rub in the ghee until the mixture resembles crumbs and holds together briefly when squeezed.
- 2Add water one tablespoon at a time. Bring together a firm dough without prolonged kneading; cover and rest for 15 minutes.
- 3Divide into about 20 pieces. Roll each into a small round roughly 4–5 mm thick.
- 4Prick both sides with a fork, keeping the rounds even in thickness so their centres cook at the same rate.
- 5Heat oil over medium-low heat. A small piece of dough should rise gradually with gentle bubbles; if it darkens quickly, reduce the heat.
- 6Fry in uncrowded batches, turning occasionally, until evenly golden and crisp. Lift out with a slotted spoon, drain and cool completely.
Helpful tips 💡
- Sugar makes these brown faster than savoury mathri: avoid a high flame.
- If a round is browned outside but soft in the centre, lower the heat and make the next batch a little thinner.
Make ahead & storage
Make a day ahead and pack only when completely cool. Store in a clean airtight container in a cool, dry place; keep moisture and dairy sweets out of the same box.
Keep dairy and cooked food refrigerated at 4°C or below. Refrigerate within two hours, or one hour in temperatures above 32°C. Food storage guidance.
Common questions
Why are my sweet mathri soft?
The rounds may be too thick or the oil too hot, so the outside colours before the centre cooks. Prick the dough and fry gently in small batches.
Does meethi mathri need sugar syrup?
This version is sweetened in the dough. Syrup-coated mathri is a different variation and needs a separate coating step.