If you have a sweet tooth and love a delightful treat that’s both crispy and fragrant, you’re going to adore this Meethi Tikiyaan (Sweet Fried Semolina Cookies) Recipe. These humble yet elegant cookies combine the nutty charm of semolina with aromatic saffron, cardamom, and a touch of rosewater, fried to golden perfection in ghee. Each bite melts with a subtle sweetness and a slightly crunchy texture that’s simply irresistible. Perfect for special occasions or whenever you crave a nostalgic, homemade delight, this recipe will have your kitchen smelling heavenly and your guests asking for more.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing the magic of Meethi Tikiyaan. Each component plays a vital role, from flavor to texture, ensuring your cookies turn out just right every time.
- Flour (1 1/2 cup + 2 tbsp): The base that holds everything together, providing structure and a soft crumb.
- Sugar (3/4 cup + 1 tbsp): Adds essential sweetness; adjust to your preference if you like it sweeter.
- Salt (1/4 tsp): Balances the sweetness and enhances overall flavor.
- Baking powder (about 1/3 to 1/2 tsp): Gives a slight lift for a delicate texture without overpowering crispness.
- Whipping cream (1/2 cup + 1 tbsp): Brings richness and moisture for a tender bite.
- Ghee (3/4 tbsp for dough + extra for frying): Infuses a nutty aroma and ensures beautiful browning.
- Saffron threads (1 heaped tsp): The star for color and subtle exotic fragrance.
- Ground cardamom (1 tsp): Coarsely pounded for that signature warm spice kick.
- Kewra or rosewater essence (a few drops): Adds a delicate floral note to elevate the flavor profile.
- Warm milk (2 tbsp as needed): Used sparingly to adjust dough consistency if necessary.
How to Make Meethi Tikiyaan (Sweet Fried Semolina Cookies) Recipe
Step 1: Preparing the Dough
Start by combining all the dry and wet ingredients except for the milk in a large mixing bowl. Use your hands to sprinkle in the saffron threads evenly. Knead gently but thoroughly just until the dough forms a cohesive ball—it should feel a bit firm, not perfectly silky. If it feels too crumbly, add a small amount of warm milk, half a tablespoon at a time, to bring it together without making it sticky. This careful balance ensures your Meethi Tikiyaan will have the perfect texture.
Step 2: Resting the Dough
Patience is key! Let your dough rest for at least two hours at room temperature, or even better, overnight. During this time, the dough will develop a lovely sheen and become easier to work with. If it doesn’t seem glossy enough after resting, knead in a tiny bit more ghee to enrich the dough and improve its softness.
Step 3: Heating the Ghee
Heat a generous amount of ghee in a wide, heavy-bottomed pot over low flame. The temperature of the ghee is crucial—test it by dropping a small piece of dough in. It should sink, start to sizzle slowly, then gently rise to the surface, frying to a golden hue without browning too quickly. This careful temperature control will give your Meethi Tikiyaan that signature golden, crisp exterior with a tender center.
Step 4: Rolling and Cutting
Lightly flour your workspace and roll out the dough to about 1/8 inch thickness—similar to sugar cookie dough thickness. Use a clean cutter or even the rim of a small jar to cut out rounds. Remember, the Meethi Tikiyaan will puff slightly when fried, so keep them evenly sized for consistent cooking.
Step 5: Frying the Cookies
Fry one cookie first to check the temperature and frying time. Cook each side until the edges turn a little darker golden, about 2.5 minutes on one side and 2 on the other. The surface will develop a textured, craggy look, which is absolutely normal and adds to the cookie’s charm. If all looks good, proceed to fry 5 at a time, adding more ghee as needed to maintain the right temperature. Be gentle when flipping to keep their shape intact.
Step 6: Cooling and Storing
Once fried, transfer the Meethi Tikiyaan onto paper towels to drain excess ghee. Allow them to cool completely before storing in an airtight container. These gems keep wonderfully for weeks, making them an ideal treat to prepare ahead of time or to enjoy slowly over multiple cups of chai.
How to Serve Meethi Tikiyaan (Sweet Fried Semolina Cookies) Recipe
Garnishes
Sprinkle a light dusting of powdered sugar or finely chopped pistachios over your Meethi Tikiyaan for added visual appeal and a subtle crunch. A touch of edible silver leaf can also elevate these cookies to festive favorites during special celebrations.
Side Dishes
Pair these cookies with a warm cup of masala chai or cardamom-spiced tea to beautifully complement their flavors. They also go wonderfully with mild, creamy desserts like vanilla ice cream or kulfi for an indulgent twist.
Creative Ways to Present
Arrange Meethi Tikiyaan on a decorative platter lined with banana leaves or delicate doilies for an authentic touch. You can even stack them around small bowls of honey or thick yogurt for an interactive dipping experience at your gatherings.
Make Ahead and Storage
Storing Leftovers
Keep your Meethi Tikiyaan fresh and crisp by storing them in an airtight container at room temperature. They maintain their texture beautifully for several weeks, allowing you to enjoy these sweet bites whenever the craving hits.
Freezing
While these cookies are best enjoyed fresh, they can be frozen for up to a month. Arrange them in a single layer on a baking sheet to freeze first, then transfer to a sealed freezer bag. Thaw at room temperature before serving.
Reheating
If your Meethi Tikiyaan lose a bit of their crispness, gently reheat them in a low oven for 5-7 minutes. This refreshes their texture and brings back that inviting golden crunch without any dryness.
FAQs
Can I substitute ghee with oil for frying?
While technically possible, using ghee is highly recommended because it imparts a unique nutty flavor and aroma that oil cannot replicate. Ghee also helps achieve the perfect golden-brown color and texture that defines Meethi Tikiyaan.
Is it okay to make the dough ahead and freeze it?
Yes, you can prepare the dough in advance and freeze it wrapped tightly. Thaw it overnight in the refrigerator before rolling and frying. This is a great way to save time when hosting.
My dough feels too dry during kneading—what should I do?
Just add warm milk sparingly, about half a tablespoon at a time, until the dough holds together well. Avoid making it too sticky, as that will affect the frying quality and texture of your Meethi Tikiyaan.
How can I prevent the cookies from browning too quickly?
Frying over low heat with plenty of ghee is key. If you notice the cookies browning too fast, add more ghee or reduce the heat slightly. Patience ensures even cooking with the perfect golden finish.
Can I use regular cream instead of whipping cream?
Whipping cream is preferred because of its richness and fat content, which contribute to the cookie’s softness. If unavailable, full-fat regular cream can be used, but the texture might be slightly different.
Final Thoughts
Making Meethi Tikiyaan (Sweet Fried Semolina Cookies) Recipe at home is truly a rewarding experience that connects you to the warm traditions of home cooking. These delightful cookies are simple to prepare but carry a special charm that brightens up any tea time or festive gathering. Don’t hesitate to try this recipe—you’ll soon find that Meethi Tikiyaan become a beloved staple in your sweet treat repertoire, beloved by family and friends alike.
PrintMeethi Tikiyaan (Sweet Fried Semolina Cookies) Recipe
Meethi Tikiyaan is a traditional Indian sweet fried snack made from a dough of flour, sugar, cream, and aromatic spices like saffron and cardamom. These crispy, golden treats are delicately flavored with kewra or rosewater essence and fried to perfection in ghee, offering a delightful balance of sweetness and fragrant spices. Perfect for festive occasions or as a special homemade sweet to enjoy with tea.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes plus resting time (at least 2 hours or overnight)
- Yield: 26-28 mini tikiyaan
- Category: Snack
- Method: Frying
- Cuisine: Indian
Ingredients
Dough Ingredients
- 1 1/2 cup + 2 tbsp all-purpose flour
- 3/4 cup + 1 tbsp sugar (adjust to preference)
- 1/4 tsp salt
- A scant 1/2 tsp baking powder (around 1/3 tsp)
- 1/2 cup + 1 tbsp whipping cream
- 3/4 tbsp ghee (clarified butter)
- 1 heaped tsp saffron threads
- 1 tsp ground cardamom (coarsely pounded preferred)
- A few drops of kewra or rosewater essence
- 2 tbsp warm milk (used as needed)
For Frying
- Ghee (clarified butter) – plenty for deep frying
Instructions
- Combine Ingredients: In a large bowl, combine all the dry and wet ingredients except the milk with clean hands. Snip the saffron threads into small pieces and scatter them over the mixture.
- Knead the Dough: Knead the mixture until it forms a cohesive ball. The dough should be a bit firm and not perfectly smooth. If it doesn’t come together, add 1/2 tablespoon of warm milk and knead again, but avoid adding too much milk.
- Rest the Dough: Set the dough aside and let it rest for at least two hours, or overnight. The dough should develop a slight sheen. If not, knead in an additional half tablespoon of ghee.
- Heat the Ghee: Heat ghee in a wide pot (minimum 8 inches diameter) over low flame. Test the temperature by dropping a small dough ball; it should sink, start a slow sizzle, and gently rise while frying golden, not brown. Adjust heat or add ghee if necessary.
- Roll and Cut: Roll out the dough on a lightly floured surface to about 1/8 inch thickness (similar to sugar cookie dough). Use a round cutter (such as a baby food jar lid) to cut out the tikiyaan shapes.
- Fry a Test Piece: Fry a single tikiyaan first, about 2.5 minutes on one side and 2 minutes on the other, until edges are golden and center slightly golden. Avoid overcooking to maintain texture.
- Fry Remaining Tikiyaan: If satisfied with the test fry, continue frying 5 at a time, adding ghee as needed. Flip gently to ensure even frying and monitor ghee temperature carefully to prevent burning.
- Store: Once cooled, store the tikiyaan in a tightly sealed container where they will keep well for weeks.
- Yield: This recipe yields about 26-28 mini tikiyaan using a 2-inch cutter.
Notes
- Resting the dough is essential to develop the right texture and flavor.
- Use plenty of ghee and maintain low heat for perfect frying to avoid burning.
- Adding too much milk makes the dough sticky and difficult to manage; add milk sparingly if needed.
- The surface of the tikiyaan will be craggier on one side, which is normal.
- Tikiyaan crisp up more if kept for a day or two.
