Indian Recipes

Mithi Mathri (Crispy Sweet Indian Fritters)

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Mithi Mathri Recipe (Crispy Fried Sweet Fritters)

Mithi Mathri, a beloved snack in Indian cuisine, is a sweet and crispy fried treat that’s perfect for festive occasions or as an indulgent snack. Made with a simple dough of all-purpose flour, ghee, and chiroti rava, and soaked in a fragrant sugar syrup infused with cardamom, these mathris offer a delightful blend of crispiness and sweetness. Whether you’re preparing them for a special celebration or as a weekend treat, this recipe will guide you step-by-step to create the perfect batch of Mithi Mathris.


Ingredients

Ingredient Quantity
All Purpose Flour (Maida) 1 cup
Chiroti Rava (fine semolina) 2 tablespoons
Salt 1/4 teaspoon
Ghee 1/4 cup
Lukewarm Water 1/4 cup
Water 1 cup
Sugar 1/2 cup
Cardamom Powder (Elaichi) 1 teaspoon

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Total Time: 75 minutes

Servings: 4

Cuisine: Indian

Course: Snack

Diet: Vegetarian


Instructions

  1. Prepare the Dough:
    Begin by mixing the all-purpose flour (maida), chiroti rava, and salt together in a large mixing bowl. Stir them well to ensure the ingredients are evenly combined.

  2. Incorporate the Ghee:
    Add the ghee to the flour mixture. Using your fingers, rub the ghee into the flour until the mixture turns crumbly and resembles breadcrumbs. This step ensures a flaky texture in your mathris.

  3. Form the Dough:
    Slowly add the lukewarm water little by little, mixing it into the dough as you go. Continue pressing the dough together until it forms a rough ball. Knead the dough for about 3-4 minutes until it no longer sticks to your hands and is smooth and firm.

  4. Rest the Dough:
    Once kneaded, cover the dough with a muslin cloth and set it aside for about 30 minutes to rest. This resting time will help the dough become more pliable.

  5. Divide the Dough:
    After the resting period, divide the dough into 16 equal parts. Roll each part into a small ball and set them aside for another 5 minutes to firm up.

  6. Roll Out the Mathris:
    Take one ball at a time and roll it out into a thin disc about 1/4 inch thick and approximately 2-3 inches in diameter. Use a fork or knife to poke holes in the center of the rolled-out mathri. This will help prevent the mathri from puffing up while frying.

  7. Heat Oil for Frying:
    Heat enough oil in a kadhai (Indian wok) for deep frying the mathris. The oil should be hot but not smoking.

  8. Fry the Mathris:
    Carefully drop the rolled-out mathris into the hot oil. Fry them for about 2-3 minutes on each side, or until they turn a beautiful golden brown. Use a slotted spoon to remove the fried mathris from the oil and place them on a paper towel to drain any excess oil.

  9. Prepare the Sugar Syrup:
    While the mathris are cooling, prepare the sugar syrup. In a heavy-bottomed saucepan, combine water, sugar, and cardamom powder. Bring the mixture to a boil over medium heat. Once it starts boiling, reduce the heat and continue cooking until the syrup thickens to a two-string consistency. This should take about 8-10 minutes. Keep stirring occasionally to avoid burning.

  10. Coat the Mathris with Syrup:
    Once the sugar syrup reaches the desired consistency, turn off the heat. Gently dip each of the fried mathris into the sugar syrup. Submerge them for about 30 seconds, ensuring they are fully coated in the syrup.

  11. Let the Mathris Dry:
    Remove the syrup-coated mathris from the syrup and place them on a tray to cool and dry completely. The sugar will harden as the mathris cool down, giving them a nice, crunchy texture.

  12. Store and Serve:
    Once the mathris have cooled completely, transfer them to an airtight container. Store them in a cool place, and they will remain fresh for several days. You can even prepare these ahead of time for a festive gathering.


Tips for Perfect Mithi Mathri:

  • Ghee is an essential ingredient that imparts a rich flavor and crisp texture to the mathris. Don’t substitute it with oil for the best results.
  • The sugar syrup should reach the two-string consistency for the perfect coating. To test this, drop a small amount of syrup into a glass of water. If it forms a soft thread between your fingers, it’s ready.
  • If the dough feels too sticky while rolling, lightly dust it with flour. Just be sure not to add too much, as it can affect the texture of the mathri.

Enjoy your Mithi Mathris! These crispy, sweet fritters will melt in your mouth, offering a delightful combination of textures with each bite. Perfect for any celebration, these treats will transport you to the heart of traditional Indian snacks, bringing warmth and joy to your table.

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