Meethay Ghoday is a traditional Hyderabadi specialty. This recipe is very authentic traditional sweet from Hyderabadi cuisine. I have used whole wheat flour and palm sugar for a healthy treat. This sweet is very unique and shared only by few of the bloggers.
I tried this from Priya Suresh blog. You can check her recipe here. This sweet calls for a simple dough which is rolled into a thin disc then cut into squares and shaped into flower-shaped pieces. Once done with the dough, let them dry for more than 6 hours or overnight. Once well dried, the flower shaped are deep-fried. Finally, cook those deep fried flowers in milk and sugar, later they are served at room temperature. Now let us see how to prepare this recipe.
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- 1/2 cup Whole wheat flour/Atta heaped
- 1/4 tsp salt
- 1 tbsp Ghee
- 1.5 cups Milk
- 1/2 cup Water to add with milk
- 1/4 cup Powdered Palm Sugar
- oil to deep fry
- 10 Cashews to garnish
- In a wide bowl add flour, ghee, salt and add little water at a time to make a dough. Cover with a damp cloth and let it rest for half an hour.
- Then knead the dough again for a few mins. Divide the dough into 3 equal sized balls. Using a rolling pin, roll each ball into a disc. Make this disc as thin as possible and also use only less flour to roll them. Then cut the dough into small squares with a knife. Shape each square into a flower as shown in the pic. Make flowers with the remaining dough too. Let the made flower dry at least for 6 hrs or overnight.
- Next day, heat oil in a pan. Once oil gets heated add a hand full of dried flower shaped dough and fry until they turn crispy. Heat another pan and fry cashews in the ghee till golden brown.
- In the same bowl add milk and water and bring it to boil. Add the fried flowers and cook it on low flame for 15 minutes or until they turn soft. Then add sugar, cardamom powder and cook until sugar dissolves completely. Then garnish with fried cashews. Meethay Ghoday is ready. Serve it chilled.
- Adding ghee while binding the flour gives a nice flavor to the dough.
- Make this disc as thin as possible and also use only less flour to roll them.
- Let the made flower dry at least for 6 hrs or overnight.
- Serve prepared meethay ghoday at room temperature or keep it in the refrigerator and serve it chilled.
Delicious Meethay Ghoday is ready to relish.
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