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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine semolina, sugar, and chopped dry fruits in a bowl.
Break the egg into the mixture and knead well with your hands to form a smooth, firm dough.
Roll small portions of the dough into flat, neat round tikiyan.
Heat oil in a pan over low-medium heat. Slide the tikiyan into the hot oil and fry slowly until both sides are golden brown and crispy.
Remove, drain on paper towels, let them cool to get extra crunchy, and serve hot with tea.
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Ensure the oil is not too hot to prevent the tikiyan from burning.
For extra flavor, you can add a pinch of cardamom powder to the dough.
Can I use whole dry fruits instead of chopped?
It's best to use chopped dry fruits to ensure even distribution in the dough.
Can I bake these instead of frying?
Frying gives the tikiyan their characteristic crispiness, but you can try baking at 350°F until golden brown.
How do I store leftover tikiyan?
Store in an airtight container at room temperature for up to 3 days.
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