Meethi Tikiyaan: Sweet Saffron and Cardamom Fried Pastries Recipe
Meethi Tikiyaan are traditional Indian sweet fried cookies made with a delicate dough infused with saffron, cardamom, and aromatic rosewater or kewra essence. These crisp and gently puffed treats are perfect for festive occasions or as a delightful snack, offering a subtle sweetness and rich flavor from ghee frying.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes plus 2 hours resting
- Yield: 26-28 mini tikiyaan
- Category: Dessert
- Method: Frying
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Dough Ingredients
- 1 1/2 cup + 2 tbsp all-purpose flour
- 3/4 cup + 1 tbsp sugar (adjust to taste)
- 1/4 tsp salt
- scant 1/2 tsp baking powder (approximately 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 crushed preferred)
- a few drops kewra or rosewater essence
- 2 tbsp warm milk (use as needed)
For Frying
- Ghee (clarified butter) – ample quantity for deep frying
Instructions
- Combine Ingredients: In a large bowl, mix all the dough ingredients except the milk using clean hands. Snip the saffron threads into smaller pieces and scatter over the flour mixture.
- Knead Dough: Knead the mixture just until it forms a cohesive ball. The dough should be on the harder side and not perfectly smooth. If needed, add up to 1/2 tbsp warm milk gradually to bring it together, but avoid adding too much.
- Rest Dough: Set the dough aside to rest for at least two hours or overnight. After resting, the dough should develop a slight sheen; if not, knead in another half tablespoon of ghee.
- Heat Ghee: Heat ghee on low flame in a wide, at least 8-inch deep pot. Test the temperature by dropping a small bit of dough into the ghee; it should sink then slowly sizzle and rise, frying golden without browning quickly. Adjust heat and ghee quantity as needed.
- Roll Dough: On a lightly floured surface, roll the dough out to about 1/8 inch thickness (similar to sugar cookie thickness). Use a 2-inch round cutter (such as a baby food jar top) to cut out the tikiyaan shapes.
- Test Fry One: Fry a single tikiyaan first, cooking about 2.5 minutes on one side and 2 minutes on the other, until the center and edges turn slightly golden. Avoid overcooking to maintain the desired texture.
- Fry in Batches: If satisfied with the test piece, fry 5 at a time, adding ghee as necessary. Flip gently to prevent breaking. Monitor ghee level, replenishing as needed to avoid rapid browning.
- Storage: Once cooled, Tikiyan can be stored in a tightly sealed container for several weeks, maintaining their crispness.
- Yield Information: Using a 2-inch cutter yields approximately 26-28 mini tikiyaan from this dough quantity.
Notes
- Use ghee for authentic flavor and proper frying texture; oil is not recommended.
- Do not overwork the dough; it should be firm but pliable.
- Adjust sugar amount if you prefer sweeter tikiyaan.
- Ensure the ghee temperature is correct to achieve the perfect puff and golden color without burning.
- Resting the dough improves texture and flavor development.
- Gentle flipping during frying preserves the shape and surface texture of the tikiyaan.
