How to make Sweet Mathri -

Crisp refined flour puris coated with sugar syrup.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Refined flour, Sugar (चीनी)

Cuisine : Uttar Pradesh

Course : Snacks and Starters

Sweet Mathri

Sweet Mathri Recipe Card


The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Sweet Mathri Recipe

  • Refined flour 2 cups

  • Sugar 3 cups + 2 teaspoons

  • Ghee 4 tablespo

  • Salt 1 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Lemon juice 1 teaspoon


Step 1

Mix refined flour, ghee and salt in a bowl. Add a little water and knead into a stiff dough. Cover and rest the dough for fifteen minutes.

Step 2

Meanwhile cook three cups of sugar in another pan with one and a half cups of water to make a syrup of two thread consistency. Pound fennel seeds with two teaspoons of sugar to a coarse powder. Add it to the dough and knead. Add lemon juice to the syrup. If any scum rises to the top, remove it.

Step 3

Divide the dough into twenty to twenty four equal portions. Press each with your hand to form a disc of around one and half inches diameter.

Step 4

Heat sufficient ghee in a kadai and deep fry the mathris on medium heat till crisp. Take care that the mathris do not turn brown.

Step 5

Drain and place them in a colander in a single layer. Pour the syrup over.

Step 6

Once the mathris have cooled, serve or store in an airtight container.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.