Meethi Tikiyaan
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1 1/2 cup + 2 tbsp
All purpose flour
3/4 cup plus 1 tbsp
Sugar
1/4 teaspoon
Salt
A scant 1/2 tsp (little less than half)
Baking Powder
1 1/2 cup + 2 tbsp
All purpose flour
3/4 cup plus 1 tbsp
Sugar
1/4 teaspoon
Salt
A scant 1/2 tsp (little less than half)
Baking Powder
A heaped teaspoon
Saffron
1 teaspoon
Cardamom (coarsely ground)
A few drops
Kewra Water
1/2 cup + 1 tbsp
Heavy Whipping Cream
3/4 Tbsp Ghee
Ghee For Frying
2 Tbsp Warm Milk
Put all the dry ingredients in a large bowl. Remember to break the saffron threads a little by hand
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Mix well
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Add the cream and ghee
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Press the ingredients together to create a dough. It it’s too dry and the milk 1/2 tsp at a time
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Dough will not be perfectly smooth. Cover and rest at room temperature for at least two hours
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The dough will look more “wet” as the ingredients meld and the sugar releases liquid
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Heat ghee in a pot - when it’s hot enough then a test piece will rise in a few seconds
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Give it a quick knead and roll out and use a clean jar or a cookie cutter to cut circles
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Carefully put your tiki in the ghee
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Fry for a few minutes on each side until golden. Flip carefully to avoid breaking
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Done. Cool completely on a wire rack before eating.
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Makes about 2 dozen. Keeps well in an air tight container for upto a week!
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For troubleshooting tips and tricks go to https://www.flourandspiceblog.com/meethi-tikiyaan/
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