Sweet Baked Mathri

Mathri is a flaky biscuit from the north-west region of India. It can be made either sweet or savoury. I stumbled upon a live session on Instagram hosted by Chef Amrita and Ranveer Brar and I instantly knew I had to make this. I have always been a fan of indian sweets and snacks and am on a look out for new ideas and this recipe happened just by chance. This recipe is the sweet version made by Chef Amrita. It combines my flavourite Indian flavours – cardamom, jaggery and saffron into a tasty tea time snack. It is quick to make and has all the goodness of ghee for a healthy snack.

If you do try this recipe, share it on Instagram and tag us. Follow us on @kpfoodheaven for latest updates on our recipes and posts!

Total cook time: 40 minutes

Servings: 12 cookies


  • 125 gms wholewheat flour (atta)
  • 63 gms jaggery powder (or grated jaggery)
  • 30 gms melted ghee
  • Few saffron strands infused in ghee for 10 mins (optional)
  • 12-14 crushed almonds (or chopped)
  • ¼ tsp cardamom powder
  • Pinch of salt
  • Chilled water (from the fridge or add some ice) as required to knead the dough


  1. In a deep bowl, mix the whole wheat flour, cardamom powder, salt and mix.
  2. Add the melted ghee infused with saffron and mix with your fingers until you get a crumbly dough.

3. Next, add the powdered jaggery and crushed almonds and mix.

4. Start adding chilled water little at a time and knead to a hard or semi-soft dough. You need just enough water to combine the dough well.

5. Rest the dough for about 10 minutes.

6. Pre-heat the oven at 180 degree celsius.

7. Divide the dough into 12 equal portions and flatten it like a cookie about 1.5-2 inches in diameter. Ensure it is not too thick or too thin.

8. Place the flattened dough on a lined baking tray.

9. Bake for 15-20 minutes until the edges brown.

9. Enjoy once cold with hot tea!

Hope you enjoy this!


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