Sweet Mathri & Khurma is a delicious sweet snacks item and made on festive occasions. It is very famous northern part of India. Sweet mathri also known as Khurma is made with all purpose flour, butter/ghee, deep fried and coated with sugar syrup. It’s very crunchy, and tastes yummy. Kids love it as a sweet, obviously not very healthy but occasionally it’s fine to indulge into.
Ingredients
For Dough
- 4 cup All purpose flour
- 5 tbsp Rava or Sooji
- 1/2 cup Butter or ghee
- 1/2 tsp Baking powder
- 1 tsp Crushed fennel seeds optional
- Lukewarm water
- 2 cup Oil for deep frying
Instructions
- In a mixing bowl, add all purpose flour, butter/ ghee, baking powder, rava and crushed fennel seeds.
- Mix it together very well to ensure the butter is spread evenly on the flour using hand.
- Add water in small quantity to the flour and make a tight dough. Cover it and keep it aside for 10 minutes. After 10 minutes, knead the dough nicely for about a minute.
- Take half of the dough and make lemon size balls. Take one dough ball and roll it thick using a rolling pin. Poke the Mathri using a fork so it does not get puffed. Don't make it thin. Roll all dough balls following the same procedure. Cover it and keep it aside.
- Heat oil in a frying pan at high heat then bring the temperature to medium-low heat. Drop mathri in to oil.
- Fry until slightly golden color on both sides.
- Once it done, remove it from the oil and place it on tissue paper to absorb excess oil from mathri. Make all mathris and keep it aside.
- In an another deep pan, add sugar and water, stir it and bring it to boil at high heat. Once it start boiling, bring the temperature to medium.
- Boil it until 2 thread consistency.To check sugar syrup, pour 1 drop of sugar syrup on a plate, after it cools stick it in between your thumb and index finger then separate them to see a thread like substance coming out from the sugar syrup. Sugar syrup is ready.
- Dip fried mathri one by one into sugar syrup. Make sure mathri well coated with sugar syrup. Remove it on plate. Let it cool down.
- Sweet mathris are ready to be served. Mathri can be store in a air-tight container up to 2-3 weeks.
- To make small shakkar para or khurma, Take the rest of dough. Divide the dough in to equal big size balls. Take one dough ball on rolling board, roll it thick.
- Cut it square or diamond shape. Perform the same on the second dough balls. Keep it aside.
- Fry the cut raw shakkar para in the same oil where you fried the mathri. Heat the oil to the same temperature settings.
- Fry it at medium-low heat until slightly golden color.
- Once its done, remove from oil and place on a tissue paper to absorb excess oil from the shakkar para.
- Reheat the sugar syrup by adding 2 tbsp water. Once it comes to boil, check the sugar syrup 2 thread consistency. Turn off the heat when ready.
- Immediately, add fried shakkar para into hot syrup.
- Mix it well, make sure, well coated shakkar para with sugar syrup. Separate the extra sugar syrup from the shakkar para by mixing it again when it's get little bit dry but not completely dry.
- Remove it in plate. Let it cool down.
- Shakkar para or khurmas are ready to be served.
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