How to Prepare Appetizing Baked beetroot Mathri with pomegranate Rabdi

Baked beetroot Mathri with pomegranate Rabdi. Remove the mathri's out of the oven and allow them to cool completely before serving. Once cooled completely, store the Baked Mathri's in an airtight container. Savor these delicious Baked Mathri's with a spicy mango Punjabi pickle as a tea time snack.

Hooray, it's a Friday — one of my favorites days. So let's start the weekend celebration with some AMAZINGLY spiced crackers. Roast Beets: Toss beets with olive oil, balsamic, cumin seeds, fennel seeds, salt, pepper in a bowl and coat well. You can have Baked beetroot Mathri with pomegranate Rabdi using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Baked beetroot Mathri with pomegranate Rabdi

1. You need of For Mathri:.
2. It's 1 cup of wheat flour.
3. You need 2 tbsp of ghee/oil.
4. You need 1 pinch of salt.
5. You need 1 tsp of ajwain.
6. It's 1/4 cup of grated beetroot.
7. You need As needed of cold water.
8. You need of For Rabdi:.
9. You need 1 ltr of full fat cow milk.
10. It's 1 tbsp of sugar.
11. You need 1/2 tsp of cardamom powder.
12. Prepare As needed of chopped nuts.
13. You need 1 tsp of saffron milk (saffron soaked in warm milk).
14. Prepare 1 tbsp of pomegranate juice.

Carefully wash the fresh beetroots under cold running water and pat dry with paper towels. Take the ghee in a kadai and heat it. To prepare mihidana, add the besan batter to the heated ghee. Please keep an eye on the baking as oven temperatures differ in various models and brands.

Baked beetroot Mathri with pomegranate Rabdi instructions

1. For Mathri combine atta, salt,ajwain, ghee/oil.mix the ghee/oil into the flour with your fingers until the mixture resembles a coarse meal. Then add beetroot and little water to make a hard dough.Cover the mathri dough with the samp cloth and set aside for 15 minutes.
2. Now take a heavy bottom pan and add 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,saffron milk, nuts, cardamom powder to it. Switch off the flame m cool completely..
3. When the rabdi cool down completely, add pomegranate juice and mix properly. Keep this in fridge..
4. 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..
5. 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℃.
6. 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..
7. Have these healthy crispy Mathri with juicy Rabdi...just awesome😋.

Remove and cool on a wire rack. Once cooled, store the baked mathiya in an airtight container. Colourful, sweet and earthy, what's not to love about beautiful beetroot? Try slicing very finely and adding raw to salads, baking in a gorgeous gratin or pickle and serve on a festive cheese board. The recipe is with photo of each step.