Is it too sweet?
Diwali, the festival of lights, marks the start of a new year in India. And It’s time for families and friends to come together to celebrate, to exchange gifts and share wonderful. It’s also a time to launch new ventures. So I am using the occasion of Diwali to launch my micro venture: a food blog to share the recipes that I like cooking and eating. Most of the recipes I am going to share on this blog are my mom’s. My sisters, cousins and friends have also promised to contribute so it’s going to be wonderful sharing their favorite recipes with you all.
This particular recipe is for a treat that my mom made at Diwali every year: sweet mathi. At the start of every new venture in India, sweet treats are distributed so I hope you love the sweet mathis as much I do.
- 1 kg wheat flour ask for chapati flour
- 150 gram ghee clarified butter; you can easily find it any Indian store
- 1/2 kg jaggery made by drying the sugarcane juice until only the solid matter is left behind; you can easily find it in any Indian store- see pictures
- oil for frying smoked mustard oil is preferred over refined oil
- 1 cup water
- 1/2 cup milk
- Break down the jaggery into small pieces using a rolling pin or pestle and mortar.
- Add water to the jaggery and set over medium high heat until the jaggery dissolves in the water. Set the water aside to bring it to room temperature.
- In the meantime, mix ghee and flour and knead it.
- Add the jaggery water and milk to the flour and knead the dough until it's smooth.
- Set aside the dough for 15-20 minutes (any longer and it will dry out) and cover it with a cloth.
- Make a small ball and then roll the ball into flat discs about 8-9 inch in diameter and 2-3mm thick one.
- Use a sharp edged bowl or a cookie cutter to cut the small round shaped circles about 2-3 inches in diameter.
- Heat the frying oil to medium hot.
- Add 3-4 mathis at a time to the oil and fry on both sides until dark golden red.