Sweet Mathri

🔥 Prep

• Measure out 200g maida (all‑purpose flour) and place in a bowl.
• Measure out 80g jaggery and break into small pieces.
• Measure out 3 tbsp ghee.
• Measure out 1 tbsp sesame seeds.
• Measure out 300ml oil for frying.
• Measure out 50ml water.

🔥 Cook

• 1. In a small saucepan, combine the 80g jaggery and 50ml water, bring to medium heat and stir until completely dissolved, about 2 minutes.
• 2. Add the 3 tbsp ghee to the jaggery syrup, stir until melted, then remove from heat.
• 3. In a large mixing bowl, place the 200g maida, add the warm jaggery‑ghee mixture, and mix to form a crumbly dough.
• 4. Add the 1 tbsp sesame seeds and knead the dough for 2‑3 minutes until smooth; cover and let rest for 15 minutes.
• 5. Divide the dough into small balls, flatten each between palms or roll to about 4‑mm thickness, cut into desired shapes (diamonds or circles).
• 6. Heat the 300ml oil in a deep pan over medium heat until it reaches 180 °C (or a small piece of dough sizzles and rises to the surface), about 5 minutes.
• 7. Fry the mathri pieces in batches, turning occasionally, until golden brown and crisp, about 4‑5 minutes per batch.
• 8. Remove with a slotted spoon, drain on paper towels, and let cool completely before storing.

🔥 Serve

• Cool the sweet mathri completely and store in an airtight container to retain crispness.
• Enjoy as a sweet snack with a cup of masala chai or coffee.
• Serve alongside savory snacks like namkeen for a balanced platter.