Tuesday, 20 December 2016

Sweet mathri,(JIBE GOJA)

Hi folks,the recipe i am going to share today is traditionally done in Bengali festival days ,but in my home it is so craved for that it is made all the year round ,for school short breaks,for evening snacks,or pre lunch sweet cravings or even packed to last for long tours.
  • Ingredients
  • 2 cups flour (maida)
  • 2 table spoon oil or ghee
  • pinch of salt 
  • water
  • oil for deep frying
  • thick sugar syrup(like the syrup used in gulab jamuns)

Mix the flour ,salt and ghee

check that the mixture comes together like this when pressed 
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make  a hard dough by sprinkling water

pinch out small portions from the dough
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make balls with the palm

roll each in oblong shape

pierce with fork on each side
get each batch ready to fry

keep separated from each other

fry in small batches in low to medium heat till reddish brown,fry on both sides

warm up the syrup in the micro and keep it ready

dip each one in the syrup individually and remove with a tong

keep spread out in a plate,do not pile them up

serve when it has cooled to room temperature
These can be stored in airtight jars for more than  a month


  1. This is so perfect n tempting... have to try...

  2. Thanks Soma,my kids take only minutes to finish one whole batch