Recipe Overview

Khand Tikki is a traditional Sindhi–Bhatia sweet prepared from flour, sugar syrup,

aromatic cardamom, and ghee, shaped into small round balls and deep-fried until golden.

Crisp on the outside with a mildly sweet and rich interior, these tikkis are

often enjoyed as part of festive spreads and traditional Thado preparations.

Simple in ingredients yet rich in flavour, Khand Tikki reflects the traditional style

of home cooking where sweets were designed not only for indulgence but also as

accompaniments to savoury dishes and festive meals.

Recipe Details

– Cuisine: Sindhi–Bhatia

– Course: Sweet / Festive Snack

– Diet: Vegetarian

– Servings: 6 pieces

– Preparation Time: 15 minutes + 30 minutes resting time

– Cooking Time: 20 minutes

– Difficulty Level: Moderate

Ingredients

Main Ingredients

– Refined flour – 1 cup

– Sugar (ground) – ½ cup

– Ghee – ¼ cup

– Ghee – for frying

Flavouring Ingredients

– Cardamom pods – 3 nos. (seeds only)

– Sesame seeds – ¼ tsp.

Method

Step 1: Prepare the Sugar Syrup

– Place the sugar in a pan and add just enough water to immerse it.

– Heat on a medium flame and stir continuously until the sugar dissolves completely

and reaches a one-string consistency.

– Remove from heat and keep aside.

Step 2: Prepare the Dough

– Sieve the refined flour into a mixing bowl.

– Add the crushed cardamom seeds, sesame seeds, and ¼ cup ghee.

– Mix thoroughly.

– Gradually add the prepared sugar syrup and knead into a firm dough.

– Sprinkle a few drops of water if required and knead again.

– Cover and allow the dough to rest for approximately 30 minutes.

Step 3: Shape the Tikkis

– Divide the dough into six equal portions.

– Shape each portion into smooth round balls.

Step 4: Fry the Tikkis

– Heat ghee in a kadai on a medium flame.

– Reduce the flame and gently deep-fry the tikkis until they become evenly

golden brown in colour.

– Remove onto absorbent paper and allow them to cool slightly before serving.

To Serve

Khand Tikkis can be served with any savoury preparation for a sweet-savoury combination.

They are also a traditional Thado item and are often enjoyed during festive gatherings

and family occasions.

Chef’s Tip

Fry on a low flame to ensure the inside cooks evenly while developing a crisp golden exterior.

Cooking on high heat may brown the tikkis quickly while leaving the centre undercooked.

Nutritional Insight

Khand Tikki provides quick energy through carbohydrates and ghee. Sesame seeds

contribute calcium and minerals, while cardamom is traditionally known for its

digestive and aromatic properties.

Cultural Significance

Khand Tikki forms part of the traditional Sindhi–Bhatia sweet repertoire and is commonly

included in festive spreads and Thado preparations. Many such sweets were historically

prepared at home and shared among family members and guests as a gesture of hospitality.

Storage & Make-Ahead Tips

– Store in an airtight container after cooling completely

– Keeps well for approximately 7–10 days at room temperature

– Avoid moisture exposure to preserve texture

Variations

– Jaggery Khand Tikki: Replace sugar with jaggery for a deeper flavour

– Nut-filled Tikki: Add finely chopped almonds or pistachios in the centre

– Saffron Khand Tikki: Infuse with saffron for festive aroma

– Whole Wheat Version: Substitute part of the refined flour with whole wheat flour

Did You Know?

The word Khand traditionally refers to unrefined sugar or sugar crystals, which were

historically used in many Indian sweets before refined sugar became commonly available.