Meethi Tikya - Fried Biscuit

A treasured recipe of my grandmother, passed on to my mother & then to me. My sister, Irum first made it in my house in Abu Dhabi because she was craving a bite into these decadent fried biscuits. It can be enjoyed on its own, with masala chai, or with Kheer (or any way your imagination takes you). Meethi Tikya can be stored in an airtight container in a refrigerator for up to 10 days.
Meethi Tikya (also called Meethi Puri) is usually served during the Islamic months of Rajab and Shabaan. But don't let that deter you from making them whenever craving hits.

Serves: 10-12

Ingredients:

Flour: 2cups
Semolina: 0.5cup
Butter: 3oz
Sugar: 0.25cup + 1Tbsp
Water: 3Tbsp
Cardamoms (crushed): 0.25tsp
Saffron: few strands
Milk: 2Tbsp (if required. See directions below)
Ghee: 0.5kg

Directions:

1. Mix 2cups of flour with 0.5cup of semolina.
2. Cut in 3oz of butter into flour & semolina mixture. Mix with hand or food processor till mixture resembles bread crumbs.
3. Make a syrup with 0.25cup+1Tbsp sugar and 3Tbsp of water. Cook on low heat till sugar dissolves. Remove from flame, & add in 0.25tsp of crushed cardamoms & a few strands of saffron.
4. Add sugar mixture to flour & semolina mixture. Knead into a soft, pliable dough. If required, 2Tbsp of milk can be added (if the mixture doesn't come together, then add in the milk). Keep aside. 5. In a deep wok, warm 0.5kg ghee on low heat, for deep frying.
6. Roll out the dough to 0.25" thickness. Cut small circles with a cookie cutter (you can also use the mouth end of a cup or glass).
7. Deep fry the biscuits in batches till each tikya turns golden brown.. Drain in a colander.