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.
Will make 14
- 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
- 3/4 cup sugar
- 1/4 cup water
- 1/2 teaspoon crushed cardamom
- 2 teaspoons pistachios crushed
- 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.
Enjoy! the delicious Matris.