Meethi Tikiyan Recipe
Meethi Tikiyan are fresh and khasta eggless cookies that remind us of some old great days. These meethi tikiya are very simple to make with some basic ingredients, such as plain flour, semolina, sugar, and ghee.
Traditionaly, these methi tikiya are made at Koonday in the Islamic month of Rajab.
Since childhood, at my home, I watched my mom make meethi tikiyaan when winter would start. So let’s make these tikiyaan with me, as shown step by step in the video on my youtube channel.
Meethi Tikiyan Recipe
Khatti Meethi Chaat Recipe
Ingredients:
- Plain flour (maida) – 1 cup
- Semolina (sooji) – 1/4 cup
- White sesame seeds (sufaid till) – 2 tbsp
- Desicated coconut (pisa hua nariyal) – 2 tbsp
- Big cardamom powder (bari ilaichi pisi hoi) – 1/2 tsp
- Sugar (chini) – 1/3 cup
- Ghee – 2 tbsp
- Milk (doodh) – 1/3 cup
Keto Saffron Barfi
Method:
- Take a pan, add milk and sugar. Cook until sugar dissolves, then take it off of the flame. Add ghee and mix well.
- Let it cool for a few minutes. Now take a bowl, add flour, semolina, coconut, sesame seeds and cardamom powder. Mix and make a soft dough with milk mixture.
- Leave it for an hour. Roll down with a 1/4 inch of thickness and cut round shapes with the cookies cutter.
- Now cook some of them in the air fryer for 10 minutes on 200C, while the rest of them can be deep fried on medium heat oil until they’re golden and crispy.
