Sawan & Teej Special Meethi Mathri Recipe

In Indian households, especially in North India during Sawan and Teej festivals, one recipe that’s always made is this traditional Meethi Mathri—also called Meethi Puri or Sweet Tikdi. It’s made from pure wheat flour, flavored with fennel and cardamom, and deep-fried until golden and crunchy. The texture is just like a biscuit, and it stays fresh for up to a month!

🧂 Ingredients

For Dough (measured using a regular large katori):

• Wheat flour (gehun ka atta) – 2 katoris

• Fine semolina (sooji/rava) – ½ katori

• White sesame seeds (safed til) – 1 tbsp

• Fennel seeds (saunf) – 1 tbsp, lightly crushed

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• Cardamom powder (elaichi powder) – ½ tsp

• Clarified butter (desi ghee) – 4 to 5 tbsp (melted)

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• Sugar – 1 katori

• Water – ½ katori (to dissolve sugar)

Recipe Video

👩‍🍳 Recipe Instructions

Step 1: Prepare the Dry Mix

1. Take 2 katoris of wheat flour in a large mixing bowl.

2. Add ½ katori fine sooji (for crunch).

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3. Add 1 tbsp white sesame seeds, 1 tbsp crushed fennel seeds, and ½ tsp cardamom powder.

4. Mix all dry ingredients well.

Step 2: Add Ghee (Moiyan)

1. Add melted ghee slowly, 1 tbsp at a time.

2. Rub the ghee into the flour with your fingers until the mixture becomes crumbly.

3. Test by pressing a handful – if it holds shape, the moiyan is perfect.
   👉 Typically 4–5 tbsp of melted ghee is enough.

Step 3: Prepare Sugar Water

1. In a bowl, dissolve 1 katori sugar in ½ katori water.

   • Use slightly warm water to help dissolve quickly.

2. Mix until sugar fully dissolves.
   (Optional: Use jaggery instead of sugar. Dissolve and strain before using.)

Step 4: Knead the Dough

1. Gradually add the sugar water into the dry mix little by little.

2. Knead into a tight and stiff dough (not soft).

   • Cracks in the dough are a good sign.

3. No resting needed. Begin shaping immediately.

🍪 Shaping the Meethi Mathri

1. Take small portions of dough and shape into small balls (loiya).

2. Lightly press each ball between palms and flatten gently using a rolling pin.

3. Keep them medium-thick (not too thin).

4. Make small cuts on the sides using a knife or fork.
   (For uniform shapes, use a cookie cutter or lid.)

5. Cover shaped mathris with a cloth to prevent drying.

🍳 Frying Instructions

1. Heat oil in a kadai.

2. Test temperature with a wooden stick – if light bubbles appear, it’s perfect.

3. Lower the flame to low-medium.

4. Gently slide mathris into the oil. Don’t stir immediately.

5. Let them cook slowly on both sides until golden and crisp.

6. Don’t over-fry, as they continue to darken after removing from oil.

🧊 Cooling & Storage

• Once fried, let them cool completely.

• They will crisp up further as they cool.

• Store in an airtight container for up to 1 month.

• No need to refrigerate.

💡 Pro Tips

• Use only melted ghee, not oil, for perfect khasta (crispiness).

• Don’t skip fennel—it gives a classic festive aroma.

• Dough should be tight—soft dough makes soggy mathri.

• Low flame frying ensures even crispiness inside out.

• Don’t overcrowd the kadai while frying.

🫖 Serving Suggestions

• Perfect with chai in monsoon.

• Serve during festivals like Teej, Rakhi, Janmashtami.

• Great for gifting in festive hampers.

🏁 Final Words

This authentic Teej Special Meethi Mathri is a sweet treat full of nostalgia. It’s easy to make, completely maida-free, and made with the goodness of whole wheat. Whether you call it meethi puri, tikdi, or sweet biscuit mathri, it’s a guaranteed hit in every Indian home!

Try it once, and you’ll keep making it every Sawan! 🌧️🌿