Meethi Tikiya Recipe/Sweet Tikki - Yummy Traditional

Meethi Tikiya Recipe/Sweet Tikki

meethi-tikyan-recipe-with-step-by-step-photos


Meethi Tikiya|| Methi Tikki || How to Make Methi Tikiya with step by step photos

Meethi Tikkis are crispy, tasty sweet fried golden brown sweet disc_that give you an addictive yummy and remind of some old good days_these meethi tikiya are made with plain flour-semolina, sugar and ghee along with some other basic ingredients_Very easy to make, this tikiya can be stored in an air-tight jar for up to a month_these are also eaten in the evening snack with tea

By the way, Traditionally this methi tikiya are prepared at Kondon in the Islamic month of Rajab, in which people invite others to have some foods which are fulfilled as a Minnat in every 22 to 27th Rajab as per their creed_ my grandmother and aunty used to perform this regularly
                                       
meethi-tikyan-recipe


However, at my home, I didn’t see my mother doing this_but people do it_this is the reason I added this recipe in my blog, believe me, I made it the first time in entire my life but that made it too crispy and tasteful

Here my idea worked very well, By the way, you can also find out my traditional recipe crispy khajoor on my blog these are even can be served as a snack and stored for a month_So let’s begin 

                


Tips for perfect crispy tikiya:
  1. The ratio of the flour, semolina, and ghee should be on accurate measurement
  2. Kneading tikiya dough should be hard and tight
  3. Otherwise, tikiya turn soggy and soft
  4. After frying tikiya will look so soft they take a few minutes to turn in a crispy texture
  5. This is the reason keep them on a paper towel immediately after frying and then leave them at an airy place by covering kitchen napkin
  6. Don’t be hasty to store them until they get completely cooled down

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meethi-tikyan-recipe


In a mixing medium-sized bowl combine all ingredients

                     

Stir to mix them together
                          
stir-to-mix-well


Now add melted ghee to the flour, Keep mixing flour until they turn to crumble texture 

                  
add-ghee-to-the-flour-and-mix-them-together



Start kneading flour with little milk to a hard dough_The sign of hard dough is when you finger press it down they will never bounce bake
            
knead-the-dough-with-little-milk
   

Put the dough in the bowl and let it rest for around an hour

                                   
cover-the-dough-with-cling-wrap


Divide the dough into half, Take one dough ball and give it to dough ball shape_Press and spread it out to a ½ inch thick in the round shape_Either sprinkle some sesame seeds over the rolled dough ball and press them with fingers and a rolling pin
                   
press-and-spread-the-dough


Or spread out the sesame over mat/rolling board and place the dough ball over it 

                      
sprinkle-some-seeds-over-mat

Then roll
                
now-roll-the-tikya-dough-ball


Cut the disc with the help of a medium cookie cutter or any round lid

           
cut-the-cookie



Place all prepared tikiya on the plate/tray
                      
place-all-disc-on-plate

Heat the oil around 130-140 C it comes in the medium range of heat  

heat-the-oil-at-medium-flame

Then drop the disc one by one_Fry them on medium flame_Each batch should contain 4-5 discs_Don't crowd otherwise tikiya may shred. Don’t disturb the tikiya after putting in oil for around 2 minutes

fry-the-tikyan

Then flip the sides and keep on stirring around the wok until you get an evenly golden color
                       
flip-the-tikyan

Drain the tikiya on kitchen paper_Transfer to the kitchen paper

           
drain-the-tikyan

To remove the excess oil
               
you-can-see-how-is-it-beautifully-colour

Transfer to the serving bowl or plate


                          

Meethi tikiya are ready to serve as a snack
                              
meethi-tikyan-are-ready-to-serve

This meethi tikiya can be stored in the airtight jar for up to a month   


meethi-tikyan-can-be-stored-for-a-month






Meethi Tikyan is a crispy, tasty sweet fried golden brown sweet disc_that gives you an addictive yummy and reminds you of some old good days...

Ingredients:     
  1. 250g, all-purpose flour
  2. 150g, powdered sugar
  3. 80g, semolina
  4. 1/8 tsp, baking powder
  5. 2 pinches, salt
  6. ¼ cup or 25g, melted ghee
  7. ¼ cup, coconut powder
  8. 100ml, milk for kneading dough    
  9. Oil as required for frying
How to Make Meethi Tikki?
  1. In a mixing medium-sized bowl combine all-purpose flour, semolina, salt and baking powder, powdered sugar, and coconut powder
  2. Stir to mix them together
  3. Now add melted ghee to the flour
  4. Keep mixing flour until they turn to crumble texture
  5. Start kneading flour with little milk to a hard dough
  6. The sign of hard dough is when you finger press it down they will never bounce bake   
  7. Put the dough in the bowl and let it rest for around an hour
  8. Divide the dough in half
  9. Take one dough ball and give it to dough ball shape
  10. Press and spread it out to a ½ inch thick in the round shape
  11. Either sprinkle some sesame seeds over the rolled dough ball and press them with fingers and a rolling pin or spread out the sesame over mat/rolling board and place the dough ball over it then roll
  12. Cut the disc with the help of a medium cookie cutter or any round lid
  13. Place all prepared tikiya on the plate or tray
  14. Heat the oil around 130-140 C it comes in the medium range of heat
  15. Then drop the discs one by one_Fry them on medium flame
  16. Each batch should contain on 4-5 discs_Don't crowd otherwise tikiya may shred
  17. Don’t disturb the tikiya after putting in oil for around 2 minutes
  18. Then flip the sides and keep on stirring around the wok until you get an evenly golden color  
  19. Drain the tikiya on kitchen paper to remove the excess oil
  20. Transfer to the serving bowl or plate
  21. Meethi tikiya are ready to serve as a snack
  22. This meethi tikiya can be  stored in the airtight jar for up to a month
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