If you have a sweet tooth and love a deep, fragrant flavor with every bite, then let me introduce you to a cherished delight from my kitchen: Meethi Tikiyaan: Sweet Saffron and Cardamom Fried Pastries Recipe. These little golden wonders are crispy, subtly spiced pastries bursting with the aromatic warmth of cardamom and the luxurious hue and aroma of saffron. They are perfect for celebrations, teatime treats, or any moment you want to elevate with something truly special. Once you try this recipe, I promise these Meethi Tikiyaan will become a beloved classic on your dessert roster.

Ingredients You’ll Need

A stack of four round, light brown cookies with a crumbly texture is placed on a white marbled surface. Each cookie has a rough, grainy look with small cracks and uneven edges. The top cookie shows a few thin, dark red strands on its surface, adding a subtle detail. The cookies are stacked neatly, one on top of the other, in the center of the image. The background is mostly out of focus, highlighting the cookies clearly. photo taken with an iphone --ar 4:5 --v 7

It’s incredible how just a handful of simple, thoughtful ingredients can come together to create such a magical treat. Each one plays a crucial role—whether it’s the saffron for that unmistakable color and scent, or the ghee that gives the pastries their perfect golden crunch.

1 1/2 cup + 2 tbsp flour: The backbone of the dough, providing structure and just enough bite.
3/4 cup + 1 tbsp sugar: Sweetness that balances spices; you can tweak this to taste if you like it sweeter.
1/4 tsp salt: Enhances all the flavors, making the sweetness pop just right.
about 1/2 tsp baking powder (closer to 1/3 tsp): Gives a gentle lift to keep the tikiyaan from being too dense.
1/2 cup + 1 tbsp whipping cream: Adds richness and tenderizes the dough beautifully.
3/4 tbsp ghee (clarified butter): Imparts a nutty depth and golden crispness when frying.
1 heaped teaspoon saffron threads: This precious spice not only colors but infuses the pastries with its heavenly fragrance.
1 tsp ground cardamom (coarsely pounded preferred): The star spice providing warm, sweet notes that are signature to Meethi Tikiyaan.
A few drops of kewra or rosewater essence: Subtle floral hints that make these pastries unforgettable.
2 tbsp warm milk (to use as needed): Just enough moisture to bring the dough together without making it sticky.
Ghee for frying (lots of it!): Essential for the authentic taste and crisp, golden finish.

How to Make Meethi Tikiyaan: Sweet Saffron and Cardamom Fried Pastries Recipe

Step 1: Mix Your Ingredients to Form Dough

Start by combining the flour, sugar, salt, baking powder, whipping cream, ghee, saffron threads, cardamom, and rosewater essence in a large bowl. Using clean hands is the best way to get everything evenly mixed and well incorporated. Snip the saffron into smaller pieces so every bite gets a burst of its gorgeous color and aroma.

Step 2: Knead the Dough

Don’t overthink this—you only need to knead until the dough holds together in a cohesive ball. It’s okay if it’s a bit on the harder side and not perfectly smooth, that’s exactly how it should be. If your dough is too crumbly, gently add half a tablespoon of warm milk and knead once more. But be careful, too much milk will make it sticky and tricky to handle.

Step 3: Rest and Develop

This is a key step that makes all the difference. Let your dough rest for at least two hours at room temperature or, better yet, overnight. You’ll notice a slight shine developing on the dough’s surface, which means it’s ready. If it looks dry, knead in a bit more ghee—half a tablespoon should do the trick.

Step 4: Heat the Ghee Properly

Pour ghee into a wide pot, the wider the better for even frying, and heat it slowly on low heat. Test the temperature by dropping a small piece of dough into the ghee—it should slowly sizzle and begin to rise gently without browning immediately. Adjust the heat accordingly to achieve this perfect frying environment.

Step 5: Roll Out and Cut the Tikiyaan

Dust your surface with flour and roll out the dough to about 1/8 inch thickness, similar to a sugar cookie. Use a round cutter (anything clean and round works well) to cut out your pastries. The dough will puff up a bit while frying, so keep the thickness consistent for even cooking.

Step 6: Fry to Golden Perfection

Start by frying one tikiya to check the temperature and cooking time. Fry it for about 2.5 minutes on one side and 2 minutes on the other until the center is a light golden and the edges a little darker. If it browns too fast, lower the heat or add more ghee. Once you’re happy, fry 5 at a time, gently flipping to avoid breaking these delicate treats.

Step 7: Cool and Store

Drain your finished Meethi Tikiyaan on paper towels briefly to remove excess ghee, then cool them in a single layer. These pastries keep beautifully in an airtight container for weeks, making them perfect to prepare ahead and enjoy over time.

How to Serve Meethi Tikiyaan: Sweet Saffron and Cardamom Fried Pastries Recipe

Three round, golden-brown cookies with a rough texture and small cracks on the surface sit on a detailed, shiny silver plate. The cookies have thin reddish strands scattered on top. In the background, the silver plate's ornate cover is partially lifted, showing more cookies inside. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a lovely finishing touch, sprinkle your Meethi Tikiyaan lightly with powdered sugar or chopped pistachios. A few saffron strands on top add an elegant and fragrant hint that will impress any guest.

Side Dishes

These fried pastries pair wonderfully with a cup of chai or creamy masala tea. The warm spices in the tea complement the cardamom and saffron, creating a balanced flavor experience that’s perfect for cozy afternoons.

Creative Ways to Present

Try serving the Meethi Tikiyaan alongside a small bowl of thickened sweetened yogurt or rabri for an indulgent fusion. Alternatively, arrange them on a beautiful platter with fresh rose petals for festive occasions—trust me, the visual is just as delightful as the taste.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store the leftover Meethi Tikiyaan in an airtight container at room temperature. They remain crisp and delicious for up to two weeks, making them excellent for quick snacks or unexpected guests.

Freezing

If you want them on hand for longer, you can freeze the uncooked dough wrapped tightly in plastic wrap and foil. When ready, thaw overnight in the fridge, roll out, and fry just like fresh—simple and convenient!

Reheating

To bring back the fresh-from-the-pan crispness, warm the pastries briefly in a low oven for 5-7 minutes. Avoid the microwave as it tends to make the pastries soft or soggy. A light reheat enhances their fragile texture and revives their aromatic charm.

FAQs

Can I substitute ghee with oil for frying?

While you can use a neutral oil, ghee is strongly recommended because it imparts a rich, buttery flavor and achieves the signature crispness for Meethi Tikiyaan. The aroma of ghee complements saffron and cardamom beautifully, making the difference truly noticeable.

Why is resting the dough important?

Resting the dough allows the ingredients to meld together, and the saffron to release its color and flavor deeply into the dough. It also helps develop a slight sheen and texture that make the pastries tender yet crisp after frying.

How small can I make the tikiyaan?

The traditional size is around 2 inches in diameter, which is perfect for frying evenly and eating in a couple of bites. You can make them smaller for bite-sized snacks, but ensure the frying time is reduced so they don’t burn.

Can I make this recipe without cardamom?

Cardamom is vital for the authentic taste of Meethi Tikiyaan, but if unavailable, you might try a pinch of cinnamon or nutmeg as a substitute. Just know that it will change the traditional flavor profile.

Is it okay if my tikiyaan are a bit crunchy the next day?

Yes! Overcooked or stored Meethi Tikiyaan tend to get crunchier, which some people love. They still taste wonderful and are great dipped in chai to soften slightly while enjoying their crunchy texture.

Final Thoughts

I truly hope you enjoy making and sharing this Meethi Tikiyaan: Sweet Saffron and Cardamom Fried Pastries Recipe as much as I do. It’s a remarkable way to bring festive warmth and golden sweetness into your home, inviting smiles with every bite. Once you master this recipe, it will surely become a favorite for all your special occasions and everyday treats alike.