Step-by-Step Instructions

1. 1.Prepare Cardamom Powder

   Crush cardamom pods to make approximately 1 tablespoon of cardamom powder.

2. 2.Combine Dry Ingredients

   In a large mixing bowl, add 2 cups of all-purpose flour (maida), 1 cup of powdered sugar, 1/2 cup of semolina (sooji), 1/3 cup of desiccated coconut (optional), 3 tablespoons of sesame seeds (til), and the prepared 1 tablespoon of cardamom powder. Mix all the dry ingredients thoroughly until well combined.

3. 3.Add Ghee and Mix (Moin)

   Pour 1/3 cup of melted ghee into the dry ingredient mixture. Using your hands, rub the ghee into the flour mixture until it resembles breadcrumbs and the mixture can hold its shape when pressed. This step is crucial for achieving a crispy texture and preventing lumps.

4. 4.Knead the Dough

   Gradually add up to 1/2 cup of milk to the mixture, kneading it to form a stiff dough. The dough should be firm and not sticky. Adjust milk quantity as needed to achieve the desired consistency.

5. 5.Rest the Dough

   Cover the kneaded dough and let it rest for at least 30 minutes. This allows the semolina to absorb moisture and the dough to become more pliable.

6. 6.Prepare for Cutting

   Take a portion of the rested dough and place it on a rolling surface. Flatten it gently and then roll it out evenly to a desired thickness, about 1/4 inch thick.

7. 7.Cut the Tikkiyan

   Use a cookie cutter or the rim of a glass to cut out circular shapes from the rolled dough.

8. 8.Prick the Tikkiyan

   Gently prick each cut-out tikki with a fork. This step prevents them from puffing up excessively during frying and helps them cook evenly.

9. 9.Heat Oil/Ghee for Frying

   Heat oil or ghee in a deep pan or kadhai over a medium flame. Once the oil is hot, reduce the flame to low before adding the tikkis.

10. 10.Fry the Tikkiyan

    Carefully place the cut-out tikkis into the hot oil/ghee. Fry them on low heat, flipping occasionally, until they turn golden brown on both sides and are cooked through. Frying on low heat ensures they cook evenly from the inside out and become crispy.

11. 11.Drain Excess Oil

    Once golden brown, remove the fried tikkis from the oil using a slotted spoon and place them in a strainer to drain any excess oil.

12. 12.Cool and Store

    Transfer the drained tikkis onto a tray lined with butter paper and allow them to cool completely for approximately 3-4 hours. Once fully cooled, store them in an airtight container at room temperature. They will remain crispy and fresh for several weeks.