North Indian Meethi Mathri

In a mixing bowl, combine the all-purpose flour and semolina. Add the melted ghee and rub it in with your fingertips until the mixture is crumbly and holds shape when pressed.

Add the warm water gradually to make a stiff dough. Cover the mass and give it a 20-minute rest.

Take small portions of the rested dough (resembling small limes) and flatten them into thick round discs (mathris). Puncture both sides with a fork so they do not puff during the fry.

Bring the frying oil to a medium-low heat within a heavy kadhai. Add the mathris in small batches, frying slowly until they reach a crisp through the center and turn pale, golden-brown hue. Extract, drain on paper towels, and let them cool completely.

Meanwhile, in an separate reduction pan, combine the measured sugar and water parameters. Boil until the solution concentrates into a thick, strictly 2-string consistency (chashni). Mix in the cardamom powder for aromatics.

Turn off the heat source immediately. Working quickly, dip the completely cold mathris individually into the very hot sugar syrup, turning quickly to ensure a even sugar coat.

Remove with a slotted spoon and place them separately on a greased plate or wire rack. As they cool, the sugar will crystallize into a dry white glaze.