In a bowl, combine flour and semolina. Add ghee and mix well.
Gradually add water and knead to form a soft dough. Cover it and let it rest for 10–15 minutes.
To prepare the paste for the layers, mix 2 tablespoons of flour with 2 tablespoons of ghee in a bowl.
Now take a large portion of the dough and roll it out into a big circle. Spread the flour–ghee paste evenly on top.
Cut the rolled dough lengthwise (as shown in the photo). Roll each strip into a mathri shape.
Gently roll each mathri slightly. Prepare all the mathris in the same way.
Heat oil in a pan and fry the mathris on medium heat until they turn golden brown.
To make the sugar syrup, combine sugar and water in a pan and stir well.
Add cardamom powder and cook on medium heat until a one-string syrup forms.
Dip the fried mathris into the sugar syrup and take them out.
Drizzle some extra syrup over the mathris and garnish with chopped pistachios.
Your layered sweet mathris are ready.
Serve them for breakfast or enjoy them during Holi.
