Kesari Mathri

by Dhara Mehta

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Enjoy the sweetness in festive season with limited sugar intake and then there's nothing more you want .
The softness and mild sweetness will be sure hit with your guests and the best part is you can make it in advance and store in air tight container and it will be fresh for 15 days.

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Kesari Mathri recipe - How to make Kesari Mathri

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Dry Fruit Flavours

Preparation Time: 10 mins Cooking Time: 30 mins Total Time: 40 mins 4Makes 4 serving
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Ingredients

To Be Mixed and Kneaded Into A Stiff Dough
1 cup plain flour (maida)
1/4 cup ghee
1 tsp semolina (rava)
milk to knead the dough

For Coating
3/4 cup sugar
7 to 8 saffron (kesar) strands
1 tsp cardamom (elaichi) powder
ghee for frying

Method

Cover the dough and keep asode for 5-6 minutes.
Divide the dough into equal sized big balls.
Roll out very thick roti and using a fork make perforations on it.
Take a small (coin sized )round / circle shaped cutter cut out equal sized circles.
Deep fry them in hot ghee on slow flame till slightly pinkish in color.
Repeat the same with others .
Ina deep pan, add the sugar, add enough water to cover the sugar and cook into a 21/2 string syrup.
Make 2 1/2 string syrup .
Keep the saffron dissolved in a spoonful water ready .
Mix all the Mathris in syrup till they have coating of syrup all over.
When still warm use your first finger dipped in saffron and make markings on the centre or use sliced pistachios to garnish.
Sprinkle cardamom powder on it.