Tikkiya Recipe - Pakistani Sweet Cookies
Summary
- Learn how to make delicious Pakistani sweet tikkiya, a traditional fried cookie. This recipe features a blend of plain flour, semolina, milk powder, and aromatic spices, sweetened with jaggery syrup and enriched with ghee, then topped with nuts for a delightful crunch.
Video Chapters
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All Ingredients - For Jaggery Syrup
- Gur / Jaggery 200 g
- Water 1 cup
All Ingredients - For Dough
- Plain Flour 500 g
- Milk Powder 50 g
- Coconut (shredded) 3 tbsp
- Sesame Seeds 3 tbsp
- Fennel Seeds (Sanuf) 2 tbsp
- Poppy Seeds (Khaskhash) 1 tbsp
- Semolina (Suji) 50 g
- Green Cardamom (Hari Elaichi) 1 tsp
- Melted Butter / Ghee 50 g
- Almonds (sliced) as needed
- Pistachios (sliced) as needed
- Oil (for frying) as needed
Tools You'll Need
- Saucepan
- Frying pan
- Pan
- Mixing bowl
- Rolling pin
- Slotted spoon
Don't have an ingredient? Try these swaps
No Jaggery?
- Dark brown sugar (1:1)
- Muscovado sugar (1:1)
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Jaggery Syrup
Add 200g of jaggery and 1 cup of water to a saucepan. Cook over medium heat, stirring occasionally, until the jaggery dissolves completely. Once dissolved, remove from heat and set aside to cool completely.
Step 2: Combine Dry Ingredients
In a large mixing bowl, combine 500g of plain flour, 50g of milk powder, 3 tablespoons of shredded coconut, and 3 tablespoons of sesame seeds. Add 2 tablespoons of fennel seeds, 1 tablespoon of poppy seeds, 50g of semolina, and 1 teaspoon of green cardamom powder. Mix all these dry ingredients thoroughly with your hands until they are well combined.
Step 3: Add Ghee and Form Dough
Pour 50g of melted ghee into the dry ingredient mixture. Mix the ghee into the flour mixture with your hands, rubbing it in until the mixture resembles coarse breadcrumbs and the ghee is evenly distributed. Gradually add the cooled jaggery syrup to the mixture, continuously. Continue until a firm, cohesive dough is formed. The dough should not be too sticky or too dry.
Step 4: Roll and Cut Cookies
Lightly dust a clean work surface with flour. Place the dough on the floured surface and roll it out evenly using a rolling pin to your desired thickness (approximately 1/4 inch). Sprinkle chopped almonds and pistachios over the rolled dough. Gently press them into the dough with the rolling pin to ensure they adhere. Use a round cookie cutter to cut out small tikkiya shapes from the dough. Carefully remove the excess dough from around the cut shapes.
Step 5: Fry the Tikkiya
Heat oil in a frying pan over a low flame. Once the oil is hot, carefully place the cut tikkiya into the pan, ensuring not to overcrowd it. Fry the tikkiya on low flame, turning them occasionally, until they turn a beautiful golden brown color on both sides. Once golden brown, remove the tikkiya from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
Step 6: Serve
Arrange the freshly fried tikkiya on a serving platter. These sweet cookies can be served warm or at room temperature.
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