Sweet Mathri

Prepare the dough by mixing the flour, semolina, salt, and melted ghee in a large bowl until the mixture resembles breadcrumbs. Slowly add water a little at a time to knead a very stiff and tight dough, then cover and rest it for 15–20 minutes

Roll the mathris by dividing the rested dough into small equal-sized balls, flattening them slightly with your palms, and rolling them out into thick discs. Prick both sides of each disc with a fork or make slight knife cuts so they don’t puff up too much while frying.

Deep fry on low heat by heating ghee in a pan on medium-low. Gently slide the mathris in and fry them slowly on a low flame until they turn crisp and golden brown on both sides.

Make the sugar syrup in a separate pan by combining sugar and water, boiling it for 2–3 minutes until it reaches a sticky consistency (single-thread or slightly sticky), then mix in the cardamom and saffron.

Coat the mathris by dipping the completely cooled, fried mathris into the warm sugar syrup for a few seconds, taking them out, and letting them dry and set on a wire rack or plate.