Sweet Mathri

Sweet Mathri or Meethi Mathri is basically the Indian version of 'Coconut Butter Cookies'. In India, Mathri is very commonly prepared as snacks or appetiser mainly during the festivals. Sweet Mathri is a type of flaky, crispy, crunchy, delicious and irresistible treat to your bite, you can have it at any time of the day, it goes well during the tea time. People also prefer to have these cookies during a journey, they prepare a wholesome amount of mathris, pack along with them for their trips to get the sweet bite when they feel hungry while they are on the wheels.

There are other varieties of Mathri recipe, people all over the country have different versions to prepare this Mathri recipe in their kitchen. Among all the varieties the Punjabi Masala Mathri, Rajasthani Mathri, Methi (Fenugreek leaves) mathri are the most famous ones. There are spicy mathris famous all over the country. The recipe ingredients vary from one to another, in some we use wheat flour, besan (gram flour) and in some, we use all purpose flour as the base. These Sweet Mathris  are one of the homemade version of the Indian style of making Cookies. 

These cookies can be stored for even more than a month, you can prepare them in bulk and store them in an airtight container in the kitchen shelf. It is a super idea for all time snacks munching appetites, these are perfect for special evening snacks time with family and friends.

So here I’ve shared my mom's version of the recipe for Mathris with step-by-step picture and instructions. Prepare this scrumptious sweet mathris at your home and share your stories with me.

[Veg]

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Course: Appetiser/ Snacks

Cuisine: Indian

Serves: 6

Yields: 20 (approx.)

Measuring Items: 1 cup=150 grams, Teaspoon

Ingredients:

1. All purpose flour (Maida) - 500 grams
2. Coconut – 1 whole (grated completely)
3. Butter- 1 cup (melted)
4. Milk- 1 cup full
5. Sugar – 250 grams
6. Salt- a pinch for taste
7. Nigella seeds (kalonji) – 2 tsp (optional or you can even use fennel seeds/ sesame seeds)
8. Baking Soda (Sodium bicarbonate) - 1 tsp (optional)

Method:

1. First, we shall begin with making the sugar syrup. Heat a pan with 1 cup water, bring to a boil and then add sugar. Once the sugar dissolves completely in water, turn off the flame, remove the pan from the flame and keep it aside. Let the sugar syrup cool down completely.
   
2. Take a big mixing bowl, take the base as all purpose flour (Maida). (You can also use wheat flour or besan replacing the maida)
   
3. To it add the grated coconut, butter, salt, sugar, kalonji, soda. Mix everything together, leaving no lumps in it.
4. Now to make the dough, add milk and the prepared sugar syrup in small portions and knead the dough slightly stiff.
   
5. After kneading the dough, cover it with a lid/ moist cloth over it for ½ an hour.
   
6. After 30 minutes knead the dough again to get a smooth texture and now divide the dough into portions of small lemon sized balls.
7. Now using the rolling pin and board, roll the balls into small puris and shape it like the mathris. You can make some designs on the mathris using a fork if you wish. (you can also roll into a chapatti, then using a small bowl shape and cut the mathris)
   
8. Prepare the other mathris in the similar manner and keep aside.
   
9. Pour white refined oil in a deep frying pan. Heat the oil and once the oil is medium heated, start frying the mathris as many as the pan could slide in it.
   
10. Deep fry the mathris by flipping them on both the sides one by one until they turn golden brown in color. (keep the flame on low to medium)
11. After frying is done, lift the mathris on a ladle strainer (Chhanti) and transfer them to another pan. Similarly, fry the other mathris.

The crispy –crunchy sweet mathris are ready to be served anytime anywhere, and of course, it goes well along with a hot cup of tea or coffee. Make these mathris abundantly and then cool them completely to store in an air tight container. You can relish storing these tastier treat for up to two months for sure. Enjoy the treat!! Enjoy cooking, serving and eating!!

Paromita Pramanick ©2017. All Rights Reserved.