10 Nov Gud Wali Mathri Recipe | Crispy Sweet Mathri with Jaggery

Posted at 23:58h in Desserts, Diwali recipes, Snacks by blessmyfoodbypayal 0 Comments

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Last Updated on November 11, 2025 by blessmyfoodbypayal

Gud Wali Mathri Recipe | Crispy Sweet Mathri with Jaggery with step wise pictorial and video method.

“Gud” is Hindi word for “Jaggery” and “Mathri” is Indian tea time snack usually made with flour and deep fried.

These ghee filled mathris with the sweetness of earthy jaggery and fragrant fennel seeds is a pure madness. A madness of aroma, a madness of flavours, a madness of taste, a madness of crunch and a total madness of warmth. In nutshell, these sweet mathris are a bundle of joy stored in a box.

Mostly sweets are being ignored because of heavy doze of sugar in them but jaggery makes it guiltfree being rich in minerals.

Although you can make them for any festivals like Diwali, Lohri or Makar Sankranti but honestly it is something can’t be bound by special occasions. They can be loved and eaten on any day without any specifications.

Yes, jaggery being warm in nature usually finds more space in Indian kitchens, especially in North India, during winters. During chilled evenings, few pieces of mathris with a cup of hot tea, it is purely a bliss.

And remember, you can’t stop at one. Lol. They are so addictive that it will become too hard to put hold on yourself.

Although this recipe is very popular but few people find certain issues while making it.

The exact ratio of flour, jaggery and water, everything has to be perfectly balanced otherwise this simple recipe can turn out to be dumb.

Many a times dough is not ready yet but jaggery syrup got finished and you can’t add the normal water. On the contrary, it also happens that dough is ready but bit of the jaggery syrup is left.

So to address all these discrepancies, we have discovered this idea of adding flour to syrup instead of following the routine method of adding syrup to the flour. The benefit of this method is that it gives a perfect balance of syrup and flour and moreso you need not to measure the ingredients strictly.

If you keep this simple formula in mind, you can make these mathris with utmost perfection without needing any measuring tools :

One, whatever be the quantity of Jaggery you take, add half of the water of jaggery.

Two, if you don’t have the knowledge of quantity of jaggery you are having or don’t have tool to measure the water, then crush the jaggery and measure it with any katori or bowl and accordingly add half of the water.

Three, when you are making the recipe this way, you need not to measure the quantity of wheat flour as well. Keep on adding until dough is formed.

Isn’t it so simple and helpful?

Do do try this recipe once and you are going to fall in love with it.

STEP WISE PICTORIAL RECIPE OF GUD WALI MATHRI RECIPE

Take water and jaggery in a pan.

Heat the water only to melt the jaggery.

Sieve jaggery in a wide plate or paraat. Add desi ghee, sesame seeds, white fennel seeds and salt. Mix. Let this jaggery water cool down completely.

Now start adding wheat flour, little at a time and keep mixing.

Keep adding and mixing flour until it turns out to be a tight dough. Cover and rest the dough for 15-20 minutes.

Now take a portion of dough and roll on a greased surface with greased rolling pin.

Cut it into desired shapes.

It’s thickness should neither be too thick not too thin.

Likewise finish the entire dough and place these mathri in plates. Heat oil and to check it, drop a small piece of dough in oil. If it sinks initially and later came up, its a sign that oil is sufficiently hot.

Add the pieces but one by one and don’t overcrowd the pan as well. Initially don’t touch them because they are very tender.

Once firm, turn their sides. Fry till they turn golden brown.

Take them out and fry the entire batch. Initially they will be tender but once cool, they will turn crispy.

Store in air tight container. Enjoy.

GUD WALI MATHRI RECIPE – RECIPE CARD