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 you 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 is
prepared at Kondon in the Islamic month of Rajab, in which people invite others
to have some foods which are fulfilled as a Minnat every 22 to 27th Rajab as
per their creed_ my grandmother and aunty used to perform this regularly
However, at my home, I didn’t see my mother doing this_but
people do this is the reason I added this recipe to my blog, believe me, I
made it for 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:
- The ratio of the flour, semolina, and ghee should be on accurate measurement
- Kneading tikiya dough should be hard and tight
- Otherwise, tikiya turn soggy and soft
- After frying tikiya will look so soft they take a few minutes to turn in a crispy texture
- This is the reason keep them on a paper towel immediately after frying and then leave them in an airy place by covering a kitchen napkin
- Don’t be hasty to store them until they get completely cooled down
If you have tried this Meethi Tikiya Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.
In a mixing medium-sized bowl combine all ingredients
Stir to mix them together
Now add melted ghee to the flour, Keep mixing flour until they turn to a crumble texture
Start kneading flour with little milk to a hard dough_The sign of hard dough is when you finger press it down it will
never bounce bake
Put the dough in the bowl and let it rest for around an hour
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
Or spread out the sesame over the mat/rolling board and place the dough ball over it
Then roll
Cut the disc with the help of a medium cookie cutter or any
round lid
Place all prepared tikiya on the plate/tray
Heat the oil around 130-140 C it comes in the medium range of
heat
Then drop the discs 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
Then flip the sides and keep on stirring around the wok
until you get an evenly golden color
Drain the tikiya on kitchen paper_
To remove the excess oil
Transfer to the serving bowl or plate
Meethi tikiya are ready to serve as a snack
This meethi tikiya can be stored in an airtight jar for up to 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:
- 250g, all-purpose flour
- 150g, powdered sugar
- 80g, semolina
- 1/8 tsp, baking powder
- 2 pinches, of salt
- ¼ cup or 25g, melted ghee
- ¼ cup, coconut powder
- 100ml, milk for kneading dough
- Oil as required for frying
How to Make Meethi Tikki?
- In a mixing medium-sized bowl combine all-purpose flour, semolina, salt and baking powder, powdered sugar, and coconut powder
- Stir to mix them together
- Now add melted ghee to the flour
- Keep mixing flour until they turn to a crumbled texture
- Start kneading flour with little milk to a hard dough
- The sign of hard dough is when you finger press it down it will never bounce bake
- Put the dough in the bowl and let it rest for around an hour
- Divide the dough in half
- Take one dough ball and give it to the 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 or spread out the sesame over the mat/rolling board and place the dough ball over it then roll
- Cut the disc with the help of a medium cookie cutter or any round lid
- Place all prepared tikiya on the plate or tray
- Heat the oil around 130-140 C it comes in the medium range of heat
- Then drop the discs 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
- Then flip the sides and keep on stirring around the wok until you get an evenly golden color
- Drain the tikiya on kitchen paper to remove the excess oil
- Transfer to the serving bowl or plate
- Meethi tikiya are ready to serve as a snack
- This meethi tikiya can be stored in an airtight jar for up to a month
*Not be duplicated, rewritten or published
without permission- Thank you!
Have you any doubts about this blog kindly let me know
EmoticonEmoticon