Sweet Mathri Karwa Chauth Recipe [Pics]

Fried sweet Mathri Sargi for karwa Chauth, North Indian Punjabi cuisine dish, ate by Girls keeping fast, before the sun rise. Dipped in sugar syrup Chashni.

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If you are a Bollywood fan, you already what Karva Chauth means to a women in India especially Northern and western parts.

The basic and foremost meaning of this fast is to pray for the long life of husband. Interesting, isn't it?

The fast is a fast and it cannot be complete without the special fasting cuisine! Here is one of the most popular Karwa Chauth sweet Mathri from Delhi. We are in USA currently and seriously missing the Karol Bagh Bikanerwala's Mathri's. I could not find a good option here in Boston and hence tried this recipe myself.

My husband used to buy both salty and sweet version for the fasting day. Well, salty for himself and sweet ones for me.

To be very frank, he has been a partner in my fast all the years after our marriage. He did try one in our love affair period too! Here is the recipe in case you want to make it at home fresh all by yourself.

  Ingredient
Servings
Meethi Mathri (Each 4 Inch Diameter)


Ingredients For Dough

  1. 1 Cup All Purpose Flour Maida
  2. 2 Tbsp Semolina Suji
  3. 1/4 Tsp Salt
  4. 1/4 Cup Desi Ghee Pure Ghee or any other cooking Oil
  5. 1/4 Cup Warm Water

Ingredients For Sugar Syrup

  1. 1 Cup Sugar
  2. 1/2 Cup Water
  3. 1/2 Tsp Cardamom Powder

Ingredients For Frying and Garnishing

  1. 10 Number Pistachio For Garnishing
  2. 2 Cup Oil or enough for Frying

  Instructions


Making the Mathri dough

  1. Take a bowl, and add All-Purpose-Flour Maida and Salt.
    Sweet Mathri - Dough preparation - Rubbing and Kneading
    Sweet Mathri – Dough preparation – Rubbing and Kneading
  2. Now, add Desi Ghee and mash the Maida with both hands. Rub the maida with your hands as it helps gel the Ghee with Maida.
  3. Once done, add water gradually and make a dough.
  4. After kneading the dough for about 3 minutes, add Semolina and knead for another 7-8 minutes.
  5. Once done, cover the bowl with lid and keep it aside for 10 minutes.
  6. Lets move on and make preparations for frying them.

Rolling Mathri

  1. Take a small portion 1 inch in diameter of dough and roll it in between your hand palm to give a round ball shape.
  2. Keep this dough ball on a flat surface and roll it with a rolling pin.
  3. Spread while rolling such that it extends to a circle shaped about 5 inch diameter flat-bread. Do not make it very thin or thick. keep the thickness at about 1/4 inch.
  4. Poke each flat-bread with the help of a knife, all through its surface about 8-9 times. This is the trick to avoid the puffing up of Mathri like Poori while frying.We want them to be flat and crispy.
  5. Roll the rest of the Mathris in similar fashion.

Preparing Frying pan

  1. We are using a wok Kadai to fry the Mathris.
    Rolling and frying Mathri for Karwa Chauth Vrat
    Rolling and frying Mathri for Karwa Chauth Vrat
  2. Add Oil in the pan and heat it on medium flame for about 5 minutes. Then turn the stove to low flame.
  3. Oil should be mild hot not extra hot while frying. Extra hot Oil tends to create bubbles on the Matri surface.

Frying Mathri

  1. Add 2-3 Mathris at a time in Oil for frying. Make sure you fry them on low flame ONLY.
  2. Fry until they turn golden brown in color on both side. You would need to turn them over flip them to fry from both sides.
  3. Once done, take them out in a plate.
  4. The salty version of this Mathri is now ready. You can serve it hot. If you want the Sweet covering, move on to making the Chashni.

Preparing Sugar syrup Chashni

  1. Making Sugar syrup is a very important and tricky part of this recipe.
    2 string consitent chashni is needed for sweet Mathri
    2 string consitent chashni is needed for sweet Mathri
  2. Add Sugar, Cardamom Powder and water in a pan.
  3. Turn the stove on high flame. After a boil, turn it to low flame.
  4. Let it cook until you get a 2 string consistency.
  5. Sugar Consistency Check: Take out few drops of syrup in a plate. Pick a drop of syrup with your index finger. Use your thumb to touch and expand (about 1/2 inch) this drop on your index finger.When you expand, you would see a string building between your thumb and finger. This string shows the consistency level of sugar syrup. The thicker the syrup, the more will be the consistency i.e. more number of strings. The more your cook, the thicker the syrup would get.This means that 1 string consistent syrup would be the lightest.
  6. It would take about 10 minutes on low flame to achieve 2 string consistency. Switch Off the stove once is it ready.
  7. Now, dip the Mathri completely in the syrup. Keep a Mathri sub-merged for about 30 seconds to help it soak and cover itself effectively.
  8. Take out and keep them in plate such that they don’t touch each other. This is to avoid them sticking together.
  9. Keep them aside for about 10 minutes to help dry the sugar syrup. Normally, I would make them a night before the Karwa Chauth and hence they get good sitting time.
  10. Garnish them with Pistachio pieces.
    Garnish sweet mathri with Pistachio
    Garnish sweet mathri with Pistachio

 Storage and Serving Suggestions


  1. Mathri does not need any refrigeration. It can be stored in an air tight container for up-to 19-20 days.
  2. Sweet Mathri is normally consumed at the early hours on the day of Karwa Chauth. As per our tradition, we eat it as a Sargi at 4.30 AM. The idea is to consume a meal just before the sun-rise.
Meethi Mathri - Sargi Karva Chauth Special
Meethi Mathri - Sargi Karva Chauth Special
Meethi Mathri for Karva chauth Vrat
Meethi Mathri for Karva chauth Vrat


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