Karwachauth Special Mithi Mathi Recipe| Khasta meethi mathri | Vrat vali mathi |Sargi| Diwali recipe скачать в хорошем качестве

Karwachauth Special Mithi Mathi Recipe| Khasta meethi mathri | Vrat vali mathi |Sargi| Diwali recipe

Meethi mathri is a traditional Indian sweet and crispy snack, often made during festivals like Diwali and Karwa Chauth. Here is a recipe for delicious, crispy meethi mathri (sweet mathri) #sargi #karwachauth #karwachauthspecial #sargitime#festivalrecipes #festivevibes #festivalsweetrecipe #vrat #pheniya#firni#indianfood #occasion #indianfood #indianfood #foodofindia #fastingrecipes #diwali #diwalirecipe #diwalispecial #diwalisweets #diwalicelebration #diwalidecoration #diwalirangoli #diwalifood #mithai #mithairecipe #diwalidessert#ahoiashtami#mathri #mithimathri #sweetmathri #methimathari Ingredients *For the dough: All-purpose flour (maida): 1 cup Oil or ghee: 2 tablespoons (for the dough) Room temperature water: approx. ⅓ cup, or as needed *For the sugar syrup: Sugar: 1 cup Water: ⅓cup Saffron strands 8-10 Cardamom powder ½ tsp *For frying: Oil or ghee for deep frying *For Garnishing: Chopped Almonds, pistachios, Muskmelon seeds Silver leaf( chandi vark) 👇Instructions Prepare the dough: In a large bowl, add 1 cup all purpose floor, add the oil or ghee and rub it with your fingertips and hands until the mixture mix and holds its shape when squeezed. Slowly add water, mixing until a firm, pliable dough forms. Do not knead excessively; you want a somewhat stiff dough. Cover the dough and let it rest for at least 15 -20 minutes. Roll and cut the mathri: Divide the dough into smaller, manageable portions. Roll out one portion into a round disc about ¼-inch thick. Using a fork, prick the rolled-out dough all over. This prevents the mathri from puffing up while frying. Fry the mathri: Heat oil or ghee in a deep pan or wok (kadhai) over low-medium heat. The oil should not be too hot. Carefully slide a few mathri into the oil. Fry on a low flame, turning occasionally, until they are light golden brown and crispy on both sides. This may take 8–10 minutes. Remove the fried mathri with a slotted spoon and place them on a paper towel to absorb excess oil. Prepare the sugar syrup: In a separate pan, combine the sugar and water. Bring to a boil and stir until the sugar is completely dissolved. Reduce the heat and cook until the syrup reaches a one-string consistency (ek -taar chasni). To test, take a drop of syrup between your thumb and index finger; when you separate them, it should form one strings. Coat the mathri: Once the syrup is ready, reduce the heat to low. Add the fried mathri to the syrup, coating them evenly. You can also toss the mathri in the syrup in a separate bowl. Gently remove the coated mathri and let them cool on a wire rack. Garnish with Chopped Almonds, pistachios and muskmelon seeds. Garnish with silver sheets( Chandi vark) The sugar coating will harden as they cool. Store and serve: Once completely cool, store the mathri in an airtight container at room temperature. They will stay fresh for several weeks.