Sweets · Mitharaan

Khand Tikki

Name: Khand Tikki
Yield: 6 tikkis
Cuisine: Thathai Bhatia (Sindhi)
Ingredients: 1 cup refined flour (maida); ½ cup sugar, ground (powdered); 3 cardamom pods, seeds only (elaichi); ¼ tsp sesame seeds; ¼ cup ghee (for the dough); Ghee, for frying (as needed); Water — just enough to cover the sugar for the syrup

Sugar ball candy (fried flour-and-sugar-syrup balls)

Thadri

Makes6 tikkis

Timeabout 1 hr 45 min

A mitho (sweet) and taraylo (fried) sweet: a stiff dough of refined flour, ghee, cardamom and a pinch of sesame, kneaded with a 1-string sugar syrup, shaped into 6 rounds and fried gently in ghee until golden. It is served alongside savoury items and counts as a traditional Thado item (festival food).

Ingredients

Make

Measure in

1 cup refined flour (maida)
½ cup sugar, ground (powdered)
3 cardamom pods, seeds only (elaichi)
¼ tsp sesame seeds
¼ cup ghee (for the dough)
Ghee, for frying (as needed)
Water — just enough to cover the sugar for the syrup

Method

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Put the ground sugar in a pan and add just enough water to cover it. Heat on a medium flame, stirring, until the sugar melts into a syrup of 1-string consistency. Set aside.
Sieve the refined flour, then mix in the cardamom seeds, the sesame seeds and the ¼ cup ghee.
Add the sugar syrup and knead into a hard (stiff) dough. Sprinkle a couple of drops of water over it and set the dough aside to rest for .
Divide the dough into 6 equal portions and shape each portion into a round (a tikki, i.e. a small patty/ball).
Heat the frying ghee on a medium flame. Once it is hot, lower the flame and deep-fry the tikkis until they are golden brown.
Lift them out onto absorbent paper, let them cool, and serve.

My notes

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My notes on Khand Tikki

Serve with

Goes with any savoury dish. Also a traditional Thado item.

Nutrition

Estimated

Per tikki

260 kcal

Protein: 3 g
Carbohydrate: 36 g
Fat: 12 g

The recipe makes 6 tikkis.

Whole recipe

1,550 kcal

Protein: 15 g
Carbohydrate: 215 g
Fat: 70 g

Everything in the ingredients list, plus the oil soaked up in frying.

These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate

Good to know

Khand = sugar.

Where this recipe comes from

Recipe from Panja Khada by Bharat and Deepa Chachara.

See the original recipe and photos