Punjabi Meethi Mathri Recipe / How to make Punjabi sweet Mathri

Punjabi Meethi Mathri / how to make Punjabi sweet mathri / wheat flour mathri / step by step images / recipe video

Punjabi Meethi Mathri 

Punjabi sweet mathri is a very traditional and healthy recipe of North India. I wasn’t aware of these mathris till my hubby highlighted them. Actually he has taught me how to make it and its really very easy and less time consuming.

It is made using wheat flour and jaggery. Also some fennel seeds are used to enhance the flavor. I have used fennel seeds powder you can also add fennel seeds as whole.

These mathris are a bit hard not soft as the namkeen mathris, which I have already posted. In these meethi mathris you need to add just 2 tbsps of ghee per cup of flour. If you add more of ghee these meethi mathris would turn soft. So I would suggest you to stick to the quantities mentioned. You can definitely double the recipe.

Since these Punjabi meethi mathris are made of wheat flour and jaggery they are brown in color.

Prior to this recipe I have shared many recipes of sweets like maida burfi,  instant milk powder burfi, punjabi shakar pare, instant kalakand (10 minutes), milk peda, atta ladoo, besan ladoo, traditional modak, jaggery halwa,  Marie Biscuit Cake, Chocolate Sauce, Custard Jelly, Mixed Fruit Falooda Ice cream

Lets start with the recipe

Ingredients: ( Makes 15 Punjabi Meethi Mathris)

1 cup Wheat flour

½ cup Jaggery powder

¼ cup Water

1 tsp Fennel Seeds powder

2 tbsp Ghee

Oil for frying

Method:

Take a pan.

In a pan take ½ cup jaggery and ¼ cup water.

take jaggery and water in a pan

Stir on medium heat till the jaggery dissolves completely.

jaggery dissolves

Strain it and keep aside.

In a bowl take 1 cup wheat flour, 1 tsp fennel seeds powder, 2 tbsp ghee and mix well.

take the other ingredients in bowl

Then form a well in the centre of the mixture. 

make a well

Add the strained jaggery solution in parts.

add jaggery syrup in parts

Knead it to form a stiff dough.

stiff dough

Now take half the portion of the dough, flatten it and roll into a thick big circle.

take half the dough

flatten

roll into a thick circle

Take a round cutter or a glass place it on the rolled out dough and press.

cut circles with glass

Cut the circles as many can fit in the rolled out dough.

Now lift over and remove the leftover dough and use it for the next batch.

remove the leftover dough

Prick holes with the help of a fork. This is done as we want the meethi mathris to be flat and not like puris.

prick holes with fork

Likewise cut and prick mathris of the whole dough. The thickness should be as shown in the image below.

desired thickness

Now heat oil in a pan.

And slide these mathris into hot oil and then reduce the heat to medium. The oil should not be so hot that the mathris would burn. Also do not overcrowd the mathris in the pan.

slide mathris in hot oil

Flip and fry till they turn nice golden brown and crisp.

golden and crisp

Drain on kitchen tissue to remove the excess oil.

drain on kitchen tissue

Punjabi Meethi Mathris are ready to serve.

Punjabi Meethi Mathri 

Tips:

Recipe can be doubled.

Fry on medium heat.

Fennel seeds can be used instead of its powder.

Do try this food-a-licious Punjabi Meethi Mathri for your family and friends and let us know your experience via comments.

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Maida Burfi Recipe - How To make Maida Burfi - 20 minutes recipe

Maida burfi recipe / how to make maida burfi / simple and easy diwali sweet / step by step images / recipe video

Maida Burfi Recipe

Easy Maida burfi recipe with step by step images and a recipe video made from very simple ingredients in jut 20 minutes.

Maida burfi is one such mithai (sweet) which can be made on any festive occasion as it is so simple and easy to make. It takes just 20 minutes including the 5 minutes preparation time.

This maida burfi can be made in different attractive colors of your choice by adding food coloring to it. But I avoid using colors and so have kept it white. To give it an attractive appearance I have added some tutty fruity to it.

The most important step in the recipe is the making the sugar syrup. It has to be made of single thread consistency. Do not miss this consistency as then the burfi would not set.

Also visit the other sweets recipes on my blog like instant milk powder burfi, punjabi shakar pare, instant kalakand (10 minutes), milk peda, atta ladoo, besan ladoo, traditional modak, jaggery halwa,  Marie Biscuit Cake, Chocolate Sauce, Custard Jelly, Mixed Fruit Falooda Ice cream

Ingredients:

½ cup Ghee

1 cup Maida (plain flour)

2 cups Sugar

1 cup Water

½ tsp Cardamom powder

½ cup Tutti Frutti

Method:

Grease a tray to set the burfi. You can line it with butter paper and keep it ready.

In a pan heat ghee and lower the heat. 

heat ghee

Add maida and roast it nicely until you get nice aroma without changing its color. It will need 3-4 mins approximately. Keep it aside.

add maida 

roast 

keep it aside

Now add sugar and water to a thick pan/kadai. 

add water to sugar

Stir it and let the sugar dissolve completely. 

stir

sugar dissolves

Bring it to boil on  medium flame without stirring much and let it reach ONE string consistency.

bring to boil

one string consistency

To test the consistency of the syrup - dip your fingers in water to avoid burning and touch the back of the ladle using forefinger and press it with thumb. When you try to separate the fingers you can see a single string formation which indicates the correct consistency.

Add the roasted maida. Stir well to get a smooth mixture.

add roasted maida

stir well

Once the mixture becomes smooth enough add cardamom powder followed by tutti frutti and keep stirring until the mixture thickens nicely and starts leaving the pan which indicates that it is ready.

add tutti frutti and cardamom

mixture leaves sides of pan

Quickly transfer the mixture to the lined/greased pan and quickly level it by using a greased cup or spoon.

transfer to greased tray

level

Leave it aside for sometime and cut into squares while the mixture is still warm.

cut into squares

Store them in an airtight container for upto a week under room temperature.

Maida Burfi Recipe

Tips:

You can add Vanilla essence instead of cardamom powder.

The most important step in the recipe is single thread consistency of the sugar syrup, do not miss it. If it is crossed the single thread consistency the burfis will become brittle. If you remove it before the single thread consistency the mixture will not thicken on stirring.

If you like you can add any color of your choice.

Dry fruits can also be added.

Make this food-a-licious maida burfi for your loved ones this festive season and write in your experiences via comments.

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Punjabi Shakar Pare Recipe / How to make Punjabi Shakar Pare

shakar pare recipe / punjabi shakar pare / how to make punjabi shakar pare / step by step images / recipe video.

Shakar pare is a very popular and common north Indian sweet which is coated with crystallized sugar and flaky from inside. It is generally made during diwali.

But my whole family is a fan of these shakar pare and so muma makes it very often along with namkeen mathri the recipe which I shared a few days back.

A very easy recipe with simple ingredients. I have used orange red food color which is optional, so you can skip. It however gives a more tempting look.

While preparing its dough the most important is the amount of ghee to be added. I have shown it very clearly in the video and also in the images below. The quantity of ghee should be such that when u press the mixture in your hand it should be able to hold itself and form a lump.

Once the sugar syrup is ready you have to be quick and keep on mixing the shakar pare with the sugar. The sugar syrup crystallizes soon so you have to be careful. If you do not keep on stirring the shakar pare would stick to one another and form a lump.

Also you can add the rose essence in the sugar syrup once it is done. However I have added it after putting in the shakar pare.

Also visit the other sweets recipes on my blog like instant kalakand (10 minutes), milk peda, atta ladoo, besan ladoo, traditional modak, jaggery halwa,  Marie Biscuit Cake, Chocolate Sauce, Custard Jelly, Mixed Fruit Falooda Ice cream

Ingredients:

For dough

1 cup Plain flour (maida)

¼ cup Ghee

3 tbsp Water

A dash of Orange Red food color

Sugar syrup:

1 cup Sugar

¼ cup Water

1 tsp Rose essence

Method:

Firstly in a bowl take 3 tbsp of water, add color to it, mix well and keep it aside. 


I would suggest you to take ¼ cup of water, because in case if you need more you would have it in hand.

add color in water and mix

In a bowl take 1 cup plain flour, ¼ cup ghee and mix well.

add ghee to plain flour

After mixing press the mixture in your palm. A lump should be formed as shown in the image. The mixture should be able to hold itself without falling apart.

lump should be formed

Now add in 3 tbsp of water. 

add water in parts

Add more if you need, for me the said quantity was enough. Mix and knead to form a stiff dough. The dough should be stiff then your regular one used to make chapattis

stiff dough

Cover it with a moist cloth and keep it aside for about 15 minutes.

cover and let it rest

After 15 minutes knead the dough again.

knead again

Now take the dough, flatten it and roll it into a thick circle.

roll into thick circle

Seal the cracks as then we would get nice shaped pieces all over.

seal the cracks

With the help of a knife cut the rolled out dough into small squares.

cut into small squares

The desired thickness is shown in the image below.

desired thickness

Now heat oil in a pan.

And slide these raw shakar pare into hot oil and then reduce the heat to medium. The oil should not be so hot that the shakar pare would burn. Also do not overcrowd the shakar pare in the pan.

slide in hot oil

Flip and fry till they are crisp and evenly cooked. They should not turn dark in color.

crisp and light in color

Drain them on the kitchen tissue to remove excess oil.

Drain on kitchen tissue

Take one shakar para and break it into two pieces. Layers should be seen, this indicates that the shakar pare are evenly cooked. 

evenly cooked

Now we have to make the sugar syrup.

In a pan take 1 cup sugar and ¼ cup water.

take sugar and water in a pan

Stir on medium heat. The sugar will start dissolving.

sugar dissolves

Let it simmer and reach ONE string consistency. You find a layer of sugar depositing at the sides of the pan. At this time the sugar syrup would be sticky.

one string consistency

To test the consistency of the syrup - dip your fingers in water to avoid burning and touch the back of the ladle using forefinger and press it with thumb. When you try to separate the fingers you can see a single string formation which indicates the correct consistency.

Turn off the heat. You can add the rose essence at this stage.

Now quickly put in the shakar pare followed by rose essence. Now start mixing and coating the shakar pare with the sugar syrup.

add shakar pare and rose essence

The sugar syrup crystallizes soon so you have to be careful. If you do not keep on stirring the shakar pare would stick to one another and form a lump.

ready to serve

Within a minute the sugar syrup will crystallize and you would get your delicious and mouth melting shakar pare to serve and eat.

Punjabi Shakar Pare Recipe

 

Tips:

The quantity of ghee should be adequate. Less would make them hard and excess would make them over soft.

Do not miss the one string consistency of sugar syrup, else the sugar syrup would not crystallize.

Fry on medium heat.

You can skip adding color.

While kneading the dough add water as needed.

Do try this food-a-licious Punjabi Shakar Pare for your family and friends and let us know your experience via comments.

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