Meethi tikyan

Name: Meethi tikyan
Total time: 7200 s
Cuisine: Pakistani
Ingredients: 1 kg Flour (Maida); 250 gm Soji (semolina); 750 gm Sugar; 150 gm dessicated coconut powder; 1.5 Cup Ghee; 2 tbsp illaichi Powder; 5 tbsp white sesame seeds; 2 Cup Milk (luck warm); Ghee for Frying

Sobi Aijaz @Sobiaijaz_kitchen

Karachi Pakistan

Rajab is a blessed and festive month with a tradition of Koonday in a certain group of people. The koonday is incomplete without these meethi tikyan.

Sobi Aijaz @Sobiaijaz_kitchen

Karachi Pakistan

Rajab is a blessed and festive month with a tradition of Koonday in a certain group of people. The koonday is incomplete without these meethi tikyan.

Saved

Ingredients

2 hour's

1 kgFlour (Maida)
250 gmSoji (semolina)
750 gmSugar
150 gmdessicated coconut powder
1.5 CupGhee
2 tbspillaichi Powder
5 tbspwhite sesame seeds
2 CupMilk (luck warm)
Ghee for Frying

Saved

Steps

2 hour's

1

Mix maida, sooji, coconut and illaichi powder in a big bowl. Add ghee in the dry mixture and mix nicely until you hold tightly in hand and it sticks together.
2

Now in a pan heat milk and add sugar in it. Mix until sugar is dissolved and make sure not to over cook.
3

It should not become like a sugar syrup (itna na pakayen ke sheera ban jaye warna tikyan hard ho jayen gi, sirf aur sirf sugar dissolve karni hai).
4

Now cool down the milk to room temperature and add this gradually to the dry to knead the dough until combined nicely.
5

The dough should not be too hard nor too soft. Cover it and leave for 30 minutes.
6

Knead it again and now roll the dough to a nice thickness not too thin and not to thick but a normal cookie size ¼ inch thick and cut to your desired size circles.
7

Deep fry in ghee or oil. Cool down at room temperature and enjoy...