Meethi Tikkiyan A Rajab Special Recipe

Making Meethi Tikkiyan - A Rajab Special Recipe
‎خستہ میٹھی ٹکیاں بنانے کا آسان طریقہ Methi Tikkyan Recipe -Kundon ki tikki
Meethi Tikkyan Recipe Quick Easy Fast Sweet Snacks Recipe 😋🔥💯 Perfect measurements ke Sath Methi Tikkyan Recipe Rajab ki kunde wali Methi Tikkyan
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. 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.
There are many recipes for meethi tikiyaan out there, some with shredded coconut folded in, most with a handful of semolina. The version I am sharing is the one taught to me by my aunt, our resident tikiyaan maker extraordinaire. It is one she learnt from her aunt who learnt it from her mother, and so on.
Regular readers will know that I don't often value tradition for the sake of tradition, it has to make sense. When I share a recipe like this, that is part art part science it is because when you bite into it, and know it is just right it strikes a chord so powerful you can almost feel the generations behind it.
Tikiyaan makers will see one big difference between this recipe and all others.
Meethi Tikiyaan and "Niaz"
Meethi Tikiyaan are a staple at the Rajab Kundon ki Niaz. The Niaz is an open house style meal that is hosted with the hope of receiving blessings in an auspicious month. The day of a niaz would entail a mad rush of cooking and cleaning, but I always looked forward to when my aunt would swoop in like a mini hurricane simultaneously instructing me on how to plate the tikiyaan and admonishing us to resist from sampling them lest we run out.
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Rajab Special Recipe
Meethi Tikkian
Ingredients:
Milk 1/2 cup (hot)
Samolina 1/2 Cup
Ghee1/4 cup
Cardomom 6
Sesame Seeds 4 tbsp
Coconut desiccated optional
Powder sugar 1 cup
Maida 2 Cup
Salt 1 Tsp
If you are making the meethi tikiyaan on a very hot day
Please don't add the milk in the first round of kneading. The inclusion of ghee in the recipe will keep the dough soft enough when it melds after resting.
Refrigerate any dough that you are not using so that it stays workable.
If you are making tikiyaan in a colder dryer climate
You may need to add ½ tbsp of milk early on in the process.
If the tikiyaan are 'dry' enough to touch then for that first batch you may not even need extra flour to roll them out
The dough will be firm, but do not overwork it. Bring it together, let it rest give it a quick knead.
Use freshly pounded cardamom seeds NOT powder
The brand of ghee you use will impact the taste, go with one you really like!
Temperature of ghee/oil is super important. When it is right the tikiyaan will initially fall to the bottom and slowly cook through a rise to the bottom. If the temperature isn't right some of them may break (still tasty)
Sugar - I get a lot of questions about which sugar to use. In Pakistan we grind the sugar a little because the granules are very thick.
Help! My Tikiyaan are Breaking!
Deep breath. You sure the ghee is at the right temperature? If so then take a good look at your dough. Is it crumbly/dry? add a warm spoonful of milk, knead. Too soft? add a heaped spoonful of flour, knead. Fry on 🙂
Too hard: If your tikiyaan were the right texture when you made them but are getting too hard then store them with a slice of bread. This is a tip I got from one of my readers who tried it out and it works!
A little heart to heart
Now that we have all that out of the way can I tell you something? I have made these quite a few times now and they are never ever exactly the same from one to the next and that is absolutely fine. They are always delicious but in Urdu as we say "unees-bees ka faraq hai".When you make them the first time write down what you liked, what you didn't like and make it your own! It makes my heart sing when I see the different adaptations of these that people have been sharing with me. Cardamom-nutmeg coconut semolina - so many exciting twists on this classic Meethi Tikiyan! Keep them coming folks!
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