MATHO – A TRADITIONAL GUJARATI DESSERT

Published on 17-Nov-2022
1 Likes
0 Comments
105 Times Read

Beginning the day with something sweet. Desserts are spelled as Stressed in a reversal way. One can't buy happiness, but can buy desserts.

Matho is a similar dessert to shrikhand but is thinner in consistency than shrikhand and usually has fruits added to it. Various flavours of matho can be made and is most lovedS dessert during summers.

It is popular in Gujarat, Maharashtra and other cities too. Available in company packs also these days but can be well prepared at home too.

Ras-Puri, Shrikhand-Puri, Matho-Puri are the major weekend vibes during summers for either lunch or dinner. It can be made without sugar with added fruits and dry fruits (dates, raisins etc) for the sweetness. Also can be used as a snack or dessert.

Seasonal fruits are worth preparing for the matho / shrikhand. The curd used should be chakka. Additional flavours like vanilla essence, mango, kesar, elaichi can be added for that lure to your taste buds.

Preparation time - 10-15 minutes

INGREDIENTS

2 cups curd/ chakka/hung yogurt (homemade or company made can be used)
1 cup khajur/dates, pureed
Sugar – 1/2 cup or as required (optional) o If dates are being used, we can skip the processed sugar.
1 cup diced mixed fruits like banana, apple, pineapple, grapes, pomegranate, chikoo, sitafal, mango. (if mixed fruit flavor otherwise only specific fruit can be added)
1/2 teaspoon vanilla essence or chocolate essence as per the taste and requirement.
Cardamom powder optional as per the taste.
Saffron for the flavoring and fragrance.
Chopped nuts and other dry fruits like almond, raisins can be added as per desired.

INSTRUCTIONS

1. To prepare the hung yogurt, hang double amount of yogurt for 6-7 hours to get the fresh chakka/hung yogurt. For hung yoghurt, one can use cleaned strainer or muslin cloth and can be kept for draining of extra water.

2. Soak 1 cup of dates in enough water for half an hour. Drain the water, remove the seeds and puree the dates to a smooth paste.

3. In a large bowl take the hung yogurt and a whisker is used to develop smooth and fluffy thick yogurt. If sugar is used it should be added at this step or else follow the next step

4. Add the pureed dates and vanilla essence or any other of your choice and whisk well.

5. Now add the diced mixed fruits and cardamom and saffron and mix them well into the yogurt. Transfer to a serving glass bowl and chill it well or if the curd is cold then serve immediately.

Storage instructions:

Matho can be made ahead of time and can be kept in the fridge for 3-4 days in an air-tight container. Use a clean and dry spoon, every time you take it out from the container. Close the lid tightly after every use. I do not suggest deep-freezing it.