Meethi Matri (Indian Sweet Cracker)

By: Manjula Jain

Serving : 14 Meethi Matri

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Meethi Matri (Indian Sweet Cracker)

Meethi matries are delightful crispy and sweet snack made during festivals like Holi and Diwali. You can also serve them as biscuit or cookie. Fennel and cardamom gives very nice and sweet flavor to them.

Meethi Matri

Ingredients

  • 1 cup all purpose flour (maida, plain flour)
  • 1 tablespoon sooji (rava, semolina)
  • 1/4 teaspoon salt
  • 1/2 teaspoon fennel seeds crushed
  • 2 tablespoon oil
  • Approx. 1/3 cup of lukewarm water
  • Oil to fry

Syrup

  • 3/4 cup sugar
  • 1/4 cup water

Garnish

  • 1/2 teaspoon crushed cardamom
  • 2 teaspoons pistachios crushed

Instructions

  • Mix flour, sooji, salt, fennel seeds and oil in a bowl. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.
  • Divide the dough into 14 equal parts. Rolling the dough between your palms form into balls.
  • Roll the dough balls into three inch circles. Prick each matri with a fork 8-10 places on both sides. This will prevent matri not to puff when frying.
  • Heat at least one inch of oil in a frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float instantly oil is too hot.
  • Fry a few matri at a time. Fry the matries until both sides are a light golden-brown. It should take six to eight minutes. If the matries are fried on high heat, they will not be cooked inside.
  • Take them out over paper towel so it can absorb the extra oil.
  • For syrup, in a sauce pan add water, and sugar over medium heat, bring it to a boil. Let it boil for about 2 minutes until syrup is sticky, on candy thermometer it should be 230 degree.
  • Dip the matri one at a time into the syrup making sure it is coated with syrup all around.
  • Place the matries on a wire rack to allow the extra syrup drain or over greased plate.
  • Garnish the matries with cardamom and sliced pistachios while the matries are still moist with syrup.
  • Matries will be dry in an hour.
  • Matries can be stored in airtight container up to a month.

Meethi Matri (Indian Sweet Cracker)

Meethi matries are delightful crispy and sweet snack made during festivals like Holi and Diwali. You can also serve them as biscuit or cookie. Fennel and cardamom gives very nice and sweet flavor to them.

  • 1 cup all purpose flour (maida, plain flour)
  • 1 tablespoon sooji (rava, semolina)
  • 1/4 teaspoon salt
  • 1/2 teaspoon fennel seeds crushed
  • 2 tablespoon oil
  • Approx. 1/3 cup of lukewarm water
  • Oil to fry

Syrup

  • 3/4 cup sugar
  • 1/4 cup water

Garnish

  • 1/2 teaspoon crushed cardamom
  • 2 teaspoons pistachios crushed
  1. Mix flour, sooji, salt, fennel seeds and oil in a bowl. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.

  2. Divide the dough into 14 equal parts. Rolling the dough between your palms form into balls.

  3. Roll the dough balls into three inch circles. Prick each matri with a fork 8-10 places on both sides. This will prevent matri not to puff when frying.

  4. Heat at least one inch of oil in a frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float instantly oil is too hot.

  5. Fry a few matri at a time. Fry the matries until both sides are a light golden-brown. It should take six to eight minutes. If the matries are fried on high heat, they will not be cooked inside.

  6. Take them out over paper towel so it can absorb the extra oil.

  7. For syrup, in a sauce pan add water, and sugar over medium heat, bring it to a boil. Let it boil for about 2 minutes until syrup is sticky, on candy thermometer it should be 230 degree.

  8. Dip the matri one at a time into the syrup making sure it is coated with syrup all around.

  9. Place the matries on a wire rack to allow the extra syrup drain or over greased plate.

  10. Garnish the matries with cardamom and sliced pistachios while the matries are still moist with syrup.

  11. Matries will be dry in an hour.

  12. Matries can be stored in airtight container up to a month.

Dessert
Indian

Comments

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    Jena Galloway
    August 5, 2017 at 5:56 am

    Don’t feel that tutors can easily be fooled. Your tutor might have seen this work on the internet. Every student should compose essays at google, whether you’re in college, higher school, middle school, or maybe grad school.

    Twinkle
    March 23, 2017 at 5:37 am

    Hello,
    In festival seasons this recipe is very useful . its simple and tasty recipe and good for health no more sugar in it.
    thanks for sharing this info.

    Deepshikha
    September 15, 2014 at 7:58 am

    Hi aunty, I have a question. Please answer. I have to make 10 batches of these yummy matri this week. Of course I will be multiplying all the ingredients 10 times, including sugar and water too. But my question is, should I boil the sugar-water mixture for 10 times 2 minutes or just 2 minutes???? I dont have candy thermometer. Plz answer.

      Manjula Jain
      September 15, 2014 at 11:10 am

      DEEPSHIKHA,
      Let THE sugar boil until syrup is sticky, on candy thermometer it should be 230 degree.

        Deepshikha
        September 17, 2014 at 10:20 pm

        Thank you very much aunty 🙂

    Deepshikha
    June 8, 2014 at 12:09 pm

    Hi Manjulajee, I made 2 batches of this meethi mathari for one of our small gatherings. Everybody loved it so much. Even kids loved it so much. and they want me to make the same thing for our next big gathering. I will be making about 20 batches of mathri for that. Also I am always looking for some vegan sweets or desserts since my husband is a vegan. And this pleases his tastebuds very well. Thank you so much for sharing this recipe with us.

    Radhika
    March 18, 2014 at 10:50 pm

    230 degree means 1 string or 2 string consistency? please clarify

      Susmita Bhowmik
      May 27, 2014 at 11:48 am

      Too good

    reena
    March 13, 2014 at 11:31 pm

    I like ur recipe i’ll surely try it

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