Mattha – Sweet Matthe Recipe

    sweet-matha

    Mattha – Sweet Matthe Recipe

    Sweet Mathri is a delicious , crispy and mouth drooling recipe everyone will relish eating. Team it up with a steaming hot cup of tea or coffee and make the most of your winter evenings. I am sure you will enjoy it in every bite.

    Here is a step by step recipe with pictures to make sweet Mathri. You can not only have it as a snack but also as a sweet recipe on any festive or special occasion. It is also offered as a sargi during the karva chauth fast.

    Directions:

    Making:

    First, knead dough for making mattha. For this, take refined flour in a mixing bowl along with ghee and mix them really well.

    sweet mathaAdd lukewarm water little by little to the flour and knead stiff dough same as required for making mathri. Less than ¾ cup of water is used for kneading this much quantity of flour. Cover the dough and keep it aside for half an hour to set.

    sweet mathaLater, knead the dough again for a while. Make four lumps from the dough. On the other hand, place ghee on flame in a wok for heating.

    sweet mathaTake one dough lump and roll making it a smooth peda. Flatten it a little, place it on rolling board and roll out the mattha evenly from all sides into 8 to 10 inch diameter. Keep the mattha bit thick same as mathri.

    sweet mathaNow prick the mattha with the help of a fork, so that it comes out crispy after frying. Turn the side and prick it from other side as well.

    sweet mathaTo check the ghee, drop a small dough piece into it, if there is formation of bubbles that means ghee is medium hot which is apt for frying mattha. Place the mattha in the wok.

    sweet mathaFry the mattha on medium-low flame until it gets golden brown in colour from both sides.

    sweet mathaThereafter, tilt the mattha at the edge of wok with the help of a slotted ladle to drain out the excess ghee. Put the mattha on a plate covered with napkin paper and likewise prepare all mattha. It took 15 minutes in frying a mattha.

    sweet mathaFor sugar syrup, take sugar and less than ½ cup of water in a vessel and place it on flame to simmer until the sugar dissolves completely. Afterward, let the syrup simmer for 4 to 5 minutes more.

    sweet mathaTo check the sugar syrup, take 1 to 2 drops of it in any bowl, once cooled take syrup between your finger and thumb and stretch them apart. If there is formation of two threads between the fingers then the sugar syrup is ready. Turn off the flame.

    sweet matha Coat all the mattha nicely with sugar syrup, tilt them a bit to remove the excess syrup. Place them over a plate, sweet mattha are ready.

    sweet mathaServing:

    Have these crusty and delightful sweet mattha right away. Once they cool down completely, store them in any container and relish eating for up to a month or so.

    sweet mathaSuggestion:

    • Use two ladles for flipping the sides of the mattha while frying. If you’ll try flipping the mattha with one ladle, it’ll fall in the wok suddenly and ghee can spill out.
    Mattha - Sweet Matthe Recipe
    Author: 
    Recipe type: Sweets
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Refined flour – 3 cups (400 grams)
    • Ghee – less than ½ cup (100 grams) (moen)
    • Sugar – 1 cup (250 grams)
    • Ghee – for frying mattha
    Instructions
    1. First, knead dough for making mattha. For this, take refined flour in a mixing bowl along with ghee and mix them really well.
    2. Add lukewarm water little by little to the flour and knead stiff dough same as required for making mathri. Less than ¾ cup of water is used for kneading this much quantity of flour. Cover the dough and keep it aside for half an hour to set.
    3. Later, knead the dough again for a while. Make four lumps from the dough. On the other hand, place ghee on flame in a wok for heating.
    4. Take one dough lump and roll making it a smooth peda. Flatten it a little, place it on rolling board and roll out the mattha evenly from all sides into 8 to 10 inch diameter. Keep the mattha bit thick same as mathri.
    5. Now prick the mattha with the help of a fork, so that it comes out crispy after frying. Turn the side and prick it from other side as well.
    6. To check the ghee, drop a small dough piece into it, if there is formation of bubbles that means ghee is medium hot which is apt for frying mattha. Place the mattha in the wok.
    7. Fry the mattha on medium-low flame until it gets golden brown in colour from both sides.
    8. Thereafter, tilt the mattha at the edge of wok with the help of a slotted ladle to drain out the excess ghee. Put the mattha on a plate covered with napkin paper and likewise prepare all mattha. It took 15 minutes in frying a mattha.
    9. For sugar syrup, take sugar and less than ½ cup of water in a vessel and place it on flame to simmer until the sugar dissolves completely. Afterward, let the syrup simmer for 4 to 5 minutes more.
    10. To check the sugar syrup, take 1 to 2 drops of it in any bowl, once cooled take syrup between your finger and thumb and stretch them apart. If there is formation of two threads between the fingers then the sugar syrup is ready. Turn off the flame.
    11. Coat all the mattha nicely with sugar syrup, tilt them a bit to remove the excess syrup. Place them over a plate, sweet mattha are ready.

     

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