Meethi Tikiya (Sweet Pakistani-style cutlet)

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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.

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.

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Move over, we are rolling out….the dough

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Round shapes are easier but .. did you notice the cute little heart I cut for all of you??

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Makes 20.

INGREDIENTS:

  • 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

METHOD:

  1. Place the sugar, coconut, almonds and green cardamom in a grinder. Grind all of these together.
  2. Take out a medium sized bowl. Mix the flour, dry milk powder, and the ground ingredients.
  3. Add butter/ ghee. With your hands, mix everything.
  4. Now a tablespoon at a time, mix in the milk. Mix until everything comes together.
  5. 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.
  6. Cover the dough in a container and leave it aside for 2-3 hours.
  7. 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.
  8. The tikiya are usually round but if you are in a fun mood you can cut any shape with a cookie cutter.
  9. 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.
  10. Add 2-3 tikiya in the pan at one time to keep from overcrowding. Deep fry until the tikiyas are golden.
  11. Take them out and place them on a paper towel to absorb extra oil.
  12. 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. πŸ™‚

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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 guys β€œMeethi Tikiya” tayyar hain !!!!

30 Comments Add yours

  1. Sohni says:

    Aslaamu alaykum dear sister! I have been scouring the Internet for a recipe for sweet tikkiya or tikrey, as they are called in our family. I just want to say Thank you and Masha’Allah your so funny! You literally made me laugh throughout the whole article and i have now learned how to make these. I asked my sister in law how to make these but she briefly told me and I think she said she uses chakki flour? Is that Ok to use? And also we add zeera- which to me was weird but is actually nice. Take care. Sohni

    Like

  2. Asmah says:

    How much is a cup in grams?

    Like

  3. M says:

    Just tried these and it was an instant hit. I used coconut oil since I didn’t have any ground coconut and thus reduced on the butter. SO GOOD.

    JazakAllah πŸ™‚

    Liked by 1 person

    1. Thank you so much M…I’m glad you liked them πŸ™‚

      Like

  4. Haji says:

    Hello,
    No semolina for this? I am a south Indian but I know my Pakistani family friends make this which includes semolina?

    Liked by 1 person

    1. No semolinaaa:). I know there is a lot of different versions out there. Try this version and you will be able to tell the difference :). I have tried so many recipes and this is the one that I have come up with over the years. You will def love these:)

      Like

  5. I am drooling over these tikkis at 6:30 AM. They look so delicious! πŸ™‚

    Liked by 1 person

    1. Hahah thanks so much, yeah now that you mention it I feel like maybe I should make some more too. :p

      Liked by 1 person

  6. Coconut flavour s so tempting.. Yum yum cookies

    Liked by 1 person

    1. Yes, I agree, Coconut adds such a great flavor to these. Thank you soo much πŸ™‚

      Like

  7. randombytes says:

    Good recipe and excellent post!

    Looks lovely, will definitely try it out πŸ™‚

    Liked by 1 person

    1. Thanks a lot:). yeah do try and let me know how thy came out:)

      Liked by 1 person

  8. Habiba says:

    Wow! These sound so good. With a cup of tea first thing in the morning πŸ˜‰

    Liked by 1 person

    1. Ohhh yesss!!!!! That is a great idea

      Like

  9. Annie says:

    Too gud

    Liked by 1 person

    1. Hehehe, thanks πŸ™‚

      Like

  10. Annie says:

    Waow, tempting

    Liked by 1 person

  11. sarahjmir says:

    I am simultaneously in love and confused lol. We have been making tikiyaan for niaz in my family for God knows how long, but this is the first time I have seen coconut in one! Really excited to try it one day!

    Liked by 1 person

    1. Hahaha don’t be confused:) this used to be my mom’s recipe and I tweaked it to make it better. My mom used to make a lot of these too. Well try it with the coconut, it makes the tikiya very soft and because coconut is oily itself so I don’t have to add a lot of oil/ghee/butter. ..

      Like

  12. Neelma says:

    Btw who is ur photographer … Tempting clicks

    Liked by 1 person

    1. One of my daughter does the photography for me:)

      Like

  13. Neelma says:

    Beautiful … I love ur style of writing …. It’s funny n informative at the same time … Thanks for lovely recipes …love the heart shaped sweet fried cutlet … Haha I love the name

    Liked by 1 person

    1. Aww thank you so much Neelma, I really appreciate you saying that. I work really hard to come up with material that is accurate and still relate able. Hahaha yeah the heart is for all my lovely followers. Thanks a lot

      Like

  14. Lina says:

    Should try this fr sure!!

    Liked by 1 person

    1. Yeah Lina do try it and let me know how they came out:)

      Liked by 1 person

  15. Ema Jones says:

    Absolutely delightful…
    Can I add in some grated coconut?

    Liked by 1 person

    1. The recipe includes coconut in there, traditionally it is supposed to have a coconut flavor but not flakes but if you like that .. Go ahead .. It tastes really good.

      Like

    2. Thank you so much πŸ™‚

      Like

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