Tiny Methi Tikeyan Recipe/ Khasta Recipe/Make Methi Tikeyan Recipe /خستہ میٹھی چھوٹی ٹکیاں

Описание: Welcome to Urwa’s Tiny Foods, where we explore the magic of miniature cooking! Today, we’re creating a delicious and sweet treat: Miniature Methi Tekkiya—a bite-sized version of the classic Pakistani fried pastry. These mini versions are just as flavorful and crispy as the original, but they’re perfect for serving as small, indulgent snacks.

Ingredients:

1/2 cup all-purpose flour (maida)

1 tbsp semolina (Soji )

1/4 tsp cardamom powder (Elaichi)

1/4 tsp baking powder

1 tbsp sugar (for the dough)

2 tbsp ghee or unsalted butter

1/4 cup milk (or as needed to form dough)

1/2 cup sugar (for the syrup)

1/4 cup water

1/4 tsp rose water (optional)

Ghee or oil for frying


Instructions:

1. Make the Dough:

In a bowl, combine the all-purpose flour, semolina, cardamom powder, baking powder, and sugar. Mix well.

Add ghee or butter and rub it into the flour mixture until it resembles breadcrumbs.

Gradually add milk, a little at a time, to form a soft, smooth dough. Knead for about 5-7 minutes until the dough is smooth. Cover with a damp cloth and let it rest for 20-30 minutes.



2. Prepare the Syrup:

In a small saucepan, combine sugar, water, and bring it to a simmer. Let it cook for 5-7 minutes until the sugar dissolves and the syrup thickens slightly.

Add rose water if using, then set the syrup aside to cool.



3. Shape the Tekiyan:

After the dough has rested, divide it into small portions. Roll each portion into a tiny ball and then flatten it with your fingers or a rolling pin.

Shape the flattened dough into a mini circle or oval (about the size of a coin). If you like, you can gently score the surface with a fork for a traditional texture.



4. Fry the Miniature Tekiyan:

Heat ghee or oil in a deep frying pan over medium heat. Test the temperature by dropping a small piece of dough—if it sizzles and rises to the surface, it’s ready.

Carefully drop the miniature tekiyan into the hot oil, frying them in small batches. Fry until golden and crispy, about 2-3 minutes on each side.

Remove from oil and place them on a paper towel to drain excess oil.



5. Soak in the Syrup:

While the tekiyan are still warm, dip them into the cooled sugar syrup. Let them soak for a few seconds, ensuring they’re fully coated but not soggy.

Set them aside to cool and allow the syrup to be absorbed.



6. Serve:

Once the mini meethi tekiyan are cool and crispy, serve them on a cute plate or tray. These bite-sized delights are perfect for parties, tea time, or as a sweet snack.




Enjoy your delightful, mini meethi tekiyan that are crispy, sweet, and oh-so-delicious!


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Tip: You can experiment by adding crushed nuts or saffron to the syrup for added flavor and decoration!