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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Today we will make very crispy, crunchy sweet mathris without rolling. You can store these mathris for 2-3 months. This recipe is perfect for those who love traditional Indian sweets and snacks. It's easy to make and uses simple ingredients. Let's dive into this delightful treat!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Mix wheat flour, semolina, desiccated coconut, sesame seeds, cardamom powder, aniseed, and clarified butter in a bowl.
Add powdered sugar to the mixture and combine well.
Gradually add a little water to form a tight dough. Cover the dough and let it rest for 10 minutes.
Divide the dough into three parts. Roll each part into a long shape and cut it into small pieces.
Heat oil in a pan until hot. Fry the small pieces on medium flame, flipping them occasionally until they turn golden brown and crispy.
Ensure the dough is tight; this helps the mathris stay crispy.
Fry on medium flame to avoid burning and ensure even cooking.
Store the mathris in an airtight container to keep them fresh for up to 2-3 months.
Can I use any other flour instead of wheat flour?
Wheat flour is traditional for this recipe, but you can experiment with all-purpose flour for a different texture.
How long can I store these mathris?
You can store them in an airtight container for up to 2-3 months.
Can I bake these mathris instead of frying?
Yes, you can bake them at 350°F (175°C) until golden brown, but the texture might differ slightly.
Can I skip the desiccated coconut?
Yes, you can skip it, but it adds a nice flavor and texture to the mathris.
What oil is best for frying?
You can use any neutral oil like vegetable or sunflower oil for frying.
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