Beetroot Matri

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Beetroot Matri


Cooking Time

Preparation Time :20 Min

Cook Time : 20 Min

Total Time : 40 Min


Serves : 6
  • 1 cup flour

  • 1 tsp ajwain

  • 1/2 cup grated beetroot

  • Salt 1 tsp

  • Oil 1/4 cup

  • Pomogranate 2 tbsp

  • Rabdi 1 cup

  • Milk 1 cup

  • Sugar 1/2 cup

  • Cardamom 1/2 tsp

  • Nuts 2 tbsp


  • Recipe For Mathri combine 1 cup atta, salt, 1tsp ajwain, 2tbsp ghee/oil.mix the ghee/oil into the flour with your fingers until the mixture resembles a coarse meal. Then add 1/4cups of grated beetroot and little water to make a hard dough.Cover the mathri dough and set aside for 15 minutes Now take a heavy bottom pan and add 1/2 lt milk to it. Bring the milk to a boil Soak saffron in 2 tbsp milk. Lower the heat to medium and keep stirring and scraping the sides of the pan. Cook the milk till it is reduced to quarter. Then add sugar, nuts, cardamom powder to it. Switch off the flame m cool completely. When the rabdi cool down completely, add pomegranate juice and mix properly. Keep this in fridge. Take the Mathri dough and roll it like a roti. Not so thick, not so thin. 1/2" thickness will be nice.Using any bowl cut it into 8 small amount round shapes. Then take 4 circles and using cookie cutter make heart shaps. Take out the heart shapes out of the circles. Place the 4 circles first on a greased baking plate. Over it place the circles with heart shape center. Press little so that both the circles fix with each other.Bake these mathries until golden brown & crisp, in a preheated oven for 15 to 20 mins on 180℃ Now remove them from Oven & allow them to cool down completely. Arrange them in a plate. Put rabdi into the heart shape holes. Garnish with some pomegranate seeds. Have these healthy crispy Mathri with juicy Rabdi...just awesome😋