Meethi Tikiyan Recipe - Meeth Tikia in Urdu - میٹھی ٹکیاں - Popular Pakistani cookies with sweet, crispy, and crunchy flavor. Perfect recipe to serve with tea time or in kids lunch box. Mostly people used to make this recipe in the Islamic month of Rajab.
Jump to:
About Recipe
Meethi Tikiya is a golden fried, sweet, and crispy buttery cookies that people make on special events of Rajab. Highly recommended to try at home as it's super delicious and give you the best flavor of homemade cookies in a short time. If you don't want to bake cookies then try this fried cookies recipe. I promise, your guest will love it.
I love this recipe, as it's an extremely healthy option that you can make with love at home to serve in your kids tiffins. Your kid will ask more so make in bulk.
You only need 4 major ingredients (semolina, milk, maida, and sugar) to prepare these cookies which can easily be found in your pantry. I love to serve it with evening tea.
So let's move in Hinz Kitchen and prepare mouthwatering 'Meethi Tikiyan'
Ingredients
Milk - 100 ml
Sugar - ½ cup
All purpose flour (Maida) - 1 Cup
Semolina (Sooji) - ½ Cup
Melted butter - ½ Cup (Ghee can be used)
Salt - ⅓ Tsp
Green Cardamom Powder - ⅓ Tsp
Sesame Seeds (Til) - 2 Tsp
How to Make
- In a bowl, add milk and sugar and mix well.
- Now in another bowl, add All purpose flour (Maida), semolina (sooji), melted butter, salt and green cardamom powder and mix well.
- Gradually add milk and make a semi-soft dough. (Watch the video to follow steps)
- Cover the dough for 30 minutes to get set.
- After 30 minutes, roll the dough on rolling board and make a big roti. Try to make it thick.
- Sprinkle sesame seeds after rolling and set it using rolling pin or hands.
- Then using the cutter, cut into circular shape.
- Heat the oil for frying Tikiyan.
- Add Tikiyan one by one on medium temperature.
- As the light golden colour comes up. Take it out on kitchen paper to absorb excess oil.
- Serve it!! or store in airtight container for 1 or 2 weeks.
Recipe Video
Happy watching and Have a happy eating time.
Quick Tips
- Use the proper ratio of all purpose flour and semolina otherwise, the tikiya may break.
- The quality of good tikiya depends upon the dough. If it's extremely hard then you will get hard tikiya. If the dough is soft then the tikiya may break. Make sure the dough should be firm (a little hard) to get best result.
- Ghee can be used on place of butter.
- To make it tastier, use desiccated coconut.
- To stand out, try different shapes using cookies cutter.
- Never fry tikiya on high flame.
How to Store
You can make it in bulk and store it in an airtight glass container for about 15 days. Keep it at a cool place or temperature less than 30 degrees. Don't forget to seal the container right after use otherwise it will be soggy due to atmospheric temperature.
Best to serve as a snack with tea or coffee.
You Might Also Like This
Meethi Tikiyan Recipe
Materials
- Milk – 100 ml
- Sugar – ½ cup
- All purpose flour Maida – 1 Cup
- Semolina Sooji – ½ Cup
- Melted butter – ½ Cup
- Salt – ⅓ Tsp
- Green Cardamom Powder – ⅓ Tsp
- Sesame Seeds Til – 2 Tsp
Instructions
- In a bowl, add milk and sugar and mix well.
- Now in another bowl, add All purpose flour (Maida), semolina (sooji), melted butter, salt and green cardamom powder and mix well.
- Gradually add milk and make a semi-soft dough. (Watch the video to follow steps)
- Cover the dough for 30 minutes to get set.
- After 30 minutes, roll the dough on rolling board and make a big roti. Try to make it thick.
- Sprinkle sesame seeds after rolling and set it using rolling pin or hands.
- Then using the cutter, cut into circular shape.
- Heat the oil for frying Tikiyan.
- Add Tikiyan one by one on medium temperature.
- As the light golden colour comes up. Take it out on kitchen paper to absorb excess oil.
- Serve it!! or store in airtight container for 1 or 2 weeks.
Notes
- Use the proper quantity of all ingredients to make the perfect tikiya.
- If the quantity of semolina will increases the tikiya may break during or after frying.
- Never fry on high heat.
- Fry on medium heat until getting an evenly brown color.
- Never cover right after frying.
- Place on absorbent paper after frying as tikiya absorb oil.
Leena Hossain
Hello, I added 1/2 cup melted butter but the dough became really soft and sticky while adding milk. I had to add more flour, semolina and sugar.
Anyway the tikyas turned out good.
Thanks for the recipe
🙂
Sham
Can I use whole wheat flour for tikiyan? Looks good 😊
Hinz
You can but the result will be different.. Let me know if you try.