Ingredients
 
Refined flour – 3 cups (400 grams)
Ghee – less than ½ cup (100 grams) (moen)
Sugar – 1 cup (250 grams)
Ghee – for frying mattha
 
Instructions
 
1. First, knead dough for making mattha. For this, take refined flour in a mixing bowl along with ghee and mix them really well.
2. Add lukewarm water little by little to the flour and knead stiff dough same as required for making mathri. Less than ¾ cup of water is used for kneading this much quantity of flour. Cover the dough and keep it aside for half an hour to set.
3. Later, knead the dough again for a while. Make four lumps from the dough. On the other hand, place ghee on flame in a wok for heating.
4. Take one dough lump and roll making it a smooth peda. Flatten it a little, place it on rolling board and roll out the mattha evenly from all sides into 8 to 10 inch diameter. Keep the mattha bit thick same as mathri.
5. Now prick the mattha with the help of a fork, so that it comes out crispy after frying. Turn the side and prick it from other side as well.
6. To check the ghee, drop a small dough piece into it, if there is formation of bubbles that means ghee is medium hot which is apt for frying mattha. Place the mattha in the wok.
7. Fry the mattha on medium-low flame until it gets golden brown in colour from both sides.
8. Thereafter, tilt the mattha at the edge of wok with the help of a slotted ladle to drain out the excess ghee. Put the mattha on a plate covered with napkin paper and likewise prepare all mattha. It took 15 minutes in frying a mattha.
9. For sugar syrup, take sugar and less than ½ cup of water in a vessel and place it on flame to simmer until the sugar dissolves completely. Afterward, let the syrup simmer for 4 to 5 minutes more.
10. To check the sugar syrup, take 1 to 2 drops of it in any bowl, once cooled take syrup between your finger and thumb and stretch them apart. If there is formation of two threads between the fingers then the sugar syrup is ready. Turn off the flame.
11. Coat all the mattha nicely with sugar syrup, tilt them a bit to remove the excess syrup. Place them over a plate, sweet mattha are ready.