A lot of people in Pakistan make these…and they make a LOT….
Meetha, in urdu, means sweet and Tikiya is a round fried cutlet or cake, and this name literally translate to a sweet fried cutlet (I came up with this translation on my own, Ahem! Ahem!, but if you guys can think of a better one I am open to suggestions). Crispy on the outside, soft and sweet on the inside with an appetizing aroma of cardamoms, these pieces of sweetness melt in your mouth.
I have been to a lot of events and over the course of my, ahem ahem, younger years….not that I’m old now.. I’m probably just more elegant and mature but oh well, coming back to what I was saying, I have had the pleasure to try some really good and some really bad versions of the meethi tikiya. The good ones are on a completely different level. They are like the fabled Turkish delights that you look at with awe and wonder and then devour at least half a dozen in one bite like a starving freak of nature, forgetting how they might adversely affect your circumference ..umm.. yeaaaaahhh!! .The bad ones ….. well those come in all sizes and shapes, are sometimes really hard, sometimes not cooked well, too oily, too greasy or too crumbly, did I mention too hard, I mean a dentist can use it for extracting teeth by having the patients simply bite the meethi tikiya.
This post .. is about the first type!!!!
Meethi tikiya are synonymous with certain Islamic festivals/commemorative events in South Asia and are a must at these social events. Actually I think it’s a crime to make any other thing as a desert. I think I have finally mastered the art of making the tikiyaa, just like Karan Johar has mastered the art of family dramas. I realized this when I made these a few days ago and my whole family sat down and devoured these, quite religiously.
These got the approval of not one but, wait for it, both of my elder daughters, which is harder than*( please insert a funny and hard to get example of your choice). I can’t wait for you to make these.
Lets gather all the things we will need.
Move over, we are rolling out….the dough
Round shapes are easier but .. did you notice the cute little heart I cut for all of you??
- 2 cups flour
- 3 tbsp ground/crushed coconut
- 4-5 green cardomom
- 3 tbsp dry milk powder (I used Nido)
- 3/4th cup sugar
- 10 almonds
- 1/4th cup butter/ghee (room temp, soft)
- 1/2 cup milk. (you can use a little bit more if needed)
- Vegetable oil for frying
- Place the sugar, coconut, almonds and green cardamom in a grinder. Grind all of these together.
- Take out a medium sized bowl. Mix the flour, dry milk powder, and the ground ingredients.
- Add butter/ ghee. With your hands, mix everything.
- Now a tablespoon at a time, mix in the milk. Mix until everything comes together.
- Knead the dough for 3-4 minutes, we do not want to over-knead the dough. The dough should not be too hard or too soft.
- Cover the dough in a container and leave it aside for 2-3 hours.
- Now on a smooth clean surface, sprinkle a little bit of the flour and roll out the dough. Roll until it is half an inch thick. If it is too thick it won’t cook through when we fry, and if its too thin then we’ll get to eat meethay chips.
- The tikiya are usually round but if you are in a fun mood you can cut any shape with a cookie cutter.
- Heat oil in a deep pan. Once the oil is hot, let it cool a little bit by maintaining the heat at a low to medium flame.
- Add 2-3 tikiya in the pan at one time to keep from overcrowding. Deep fry until the tikiyas are golden.
- Take them out and place them on a paper towel to absorb extra oil.
- Serve warm.
These can be stored for 3-4 days in an air -tight container. But I amm sure you will finish them waaaay before that. 🙂
These are beautiful and golden, deep fried and delicious, crispy and sweet and did I already say delicious?? Such a traditional Pakistani recipe.. Should I go and make another batch?!
Aa jao bachon “Meethi Tikiya” tayyar hain !!!!